Long Chim Perth

This one swam in fresh & left with a little Bangkok attitude.

Grilled Kingfish lands smoky from the grill, with green mango bringing the snap, cashew adding crunch & fresh herbs running through every bite like a quick hit of street-side freshness.
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Clean, zippy & ready to be pulled apart at the table.

Here's a little secret.

Khao Soi doesn't get that deep, smoky swagger by accident. Black cardamom is doing the heavy lifting, warm spice, dark aromatics and moody little magic swirling through a fragrant coconut curry and tender beef, before crispy fried noodles land on top for signature crackle. That's the bit where the table goes quiet.

Catch it Wednesdays at Curry Nights.

In a Thai kitchen, the wok demands a blistering, roaring flame. It is a high-stakes balance of intense heat and split-second timing, capturing that elusive, smoky char in seconds.

Our chefs don’t tame the fire, they use it to lock in pure, unfiltered flavor.
Taste the smoke. Pull up a seat.