The best ever thai food I had besides our family's home cooking. There are 3 of us for dinner on April 1,2017. We ordered Larb Kua Gai (Spicy Chicken Salad Northen style),Yum Nam Sod (Pork rind & crushed fried rice ball salad), Goong Pae Tod ( Deep fried small prawn) , and Stir fried eggplant with shrimp & pork. They all are great. As a thai who is also enjoy cooking & eating ; I rated all dishes 10/10. Original taste & quite cute presentation. The plate is just like what we use in middle class thai family in 1950-1980, cool. Some are still use recently,especially in upcountry restaurant & home. The desserts we ordered are Black sticky rice cake topped with coconut milk custard and Thai tea ice cream; they boat are very nice and not too sweet. We can feel the authenticity of the "real & uncompromise for quality " ingrediants the restaurant used, as well as preserve the old fashioned way of cooking method when needed. For example, they use the fresh coconuts milk by sqeezing their own from the finely shredded coconuts; not using the UHT one. The taste & aroma of the output is much different and David chooses to be honest to the original recipe. Palm sugar, Fish sauce, Lime juice being used for the dishes are real & at top standard. Kudos goes to David Thompson & his team; as well as those who had given away these home cooking recipe to Long Chim. Great job. Keep this uncompromise (with the quality) attitude please, not many people nowadays are doing what you do. And you don't want to be a part of the tasteless / low standard ones. I'm glad to experience and aware that someone has carry on the heritage of thai cuisine eventhough he is not born thai. I also like the "intepretation of casual thai" across all the executional devices in the restaurant i.e. plates, trays, veggy basket, shelves where the materials kept ... Though Australia is not my kind of place, Long Chim Sydney did give me a good impression. Looking forward to visit Long Chim in Singapore , Nahm in Bangkok or London in the near future.