Palisa Anderson’s mieng kham (betel leaves with accoutrements)
A simple starter that's all about texture and flavour.
Thai
Stir-fry of young angled gourd and tendrils
Track down angled gourds — they're sponges for the soy and miso sauce.
Anatomy of a dish: khao soi
What's in Chiang Mai's famous dish?
Fried rice with green peppercorns and garlic shoots
Garlic shoots, green peppercorns and fish sauce are the heroes of this dish. Remember that fried rice is best cooked when the rice is dried out and firm from the day before.
Longrain
REVIEW Oh, Longrain, can it really have been 17 years already? You take bookings now, and what was the bar when you first opened is now home to large booths, so the dining is no longer strictly communal. Your service is a mix of switched-on and cursory, and you’re as loud as bustling as ever, […]
Long Chim
REVIEW As neighbours go, it’s hard to picture an odder couple than the State Buildings and its basement lodger Long Chim, a faux-grunge funhouse of brash music, graffiti and food. David Thompson, Australia’s culinary ambassador to Thailand, serves conventional and uncompromising street food at this sharply styled diner that’s turned Perth dining on its head. […]
Gourmet Institute Event 1: David Thompson
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Chiang Mai chicken curry
This northern Thai-style Chiang Mai curry is flavoured with ginger as well as turmeric. It’s slightly sour and deliciously light.
Seared beef and green papaya salad
This seared beef and green papaya salad packs a punch with its lime-chilli dressing.
David Thompson’s nahm dtok muu
Long Chim's David Thompson shares his nahm dtok muu (aka grilled pork Thai salad) recipe with Gourmet Traveller.