It’s been twenty years in the making, but David Thompson’s return to Sydney was certainly worth waiting for. His newest venture, Long Chim is hot … in more ways than one. Over the past two decades Thompson has certainly kicked some goals. His London restaurant Nahm is Michelin star rated and his restaurant of the same name in Bangkok placed 37 in the World’s 50 best restaurants for 2016. Long Chim Sydney comes off the back of Long Chim Singapore and Perth and it’s much anticipated opening does not disappoint. Located in the uber hip Angel Place precinct in the city, Long Chim exudes a hip street-market vibe. The industrial space was fitted out by design firm The Gentry. It’s deceivingly large and winds around to a back room featuring booths with mini disco balls hanging over them. It’s casual, understated and cool … unlike some of the authentic “hot” dishes on the menu or as David describes them as “mind-snappingly, ass-burningly hot.” But don’t despair, if eye-watering heat isn’t your bag, there’s plenty of ‘cooler’ options like the salt crusted silver perch, green chicken curry and crunchy prawns. The fried rice with spanner crab meat was sensational and the wine list was extensive. Long Chim means to “come and taste” … and we recommend you do just that. It’s a definite “do over” … equally good for a casual lunch, romantic dinner or big girls night out.