Image: Fresh spring rolls, herbs, vegetables, eggplant relish, Fried sea bass, Shiso leaf, mint, coriander, pickled radish & carrot, rice noodles. The soul of South-East Asian cooking is the perfect harmony between four essential elements: hot, sour, salty & sweet.
“Longrain” first opened in Sydney in 1999. The food concept is to create the perfect harmony between four essential elements: Hot, Sour, Salty and Sweet. Colorful and aromatic dishes served in a sharing style and modern interior make Longrain a popular dining destination There are currently two outlets in Australia located in Sydney and Melbourne. The two restaurant spaces are always very busy and vibrant. Longrain Tokyo seats over 160 guests in a large dining space reminiscent of the themed spaces found in its sister restaurants in Australia.
Comments
D&D INDULGENCE: We ordered a bottle of a fabulous Grüner Veltliner from Austrian wine producer, Geyerhof. Excellent for us that it was a one litre bottle, which set the tone for the meal. The food reminded us a lot of Longrain in Melbourne and Sydney but with a Japanese flavour: grilled bonito with red nahm jim sauce and crying tiger hanging tender steak, so named because “It is so delicious and spicy that a tiger cries”. The Pad Thai is a must as is the fabulous green curry. The best was the grilled pork tenderloin with holy basil dressing.
WOW FACTOR: The location, the view on 39th floor, the space, the bar and the ambience. This was a comfortable, welcoming and fun place to be.
