Long Chim, State Buildings, Cnr St Georges Tce and Barrack Street, Perth, Phone 6168 7775.
From Start To Finish … A super tempting lunch special saw me eating at Long Chim again. For good reason, $25.00 for any noodle bowl plus a Thai Soda to boot.
So, I ordered the prawn and fish dumpling Laksa which proved to be a wise choice.
There is nowhere to run, nowhere to hide, once you’ve put that first spoonful of deceptively thick red curry broth into your mouth. There is an aromatic explosion and in my case an overpowering olfactory breakdown. That is, I needed a tissue.
I’ve eaten a lot of Laksa, my benchmark has always been Roxy Laksa in Singapore.
But this? David Thompson’s docile looking Laksa sneaks up behind you wielding a club and makes you sit up and take notice.
All components of this dish strive to compete with each other. First off the house made fish balls (dumplings) with their familiar spongy texture are delicately delicious and lose their battle against the broth. Whereas, the delectable prawns fight back and win.
At this point I have to bring in that Thai Soda of watermelon and pomegranate, which cuts through the heat like a Gewürztraminer on steroids. Balancing out the equilibrium and cooling those heady spices.
Super thin noodles, copious bean sprouts, a superbly cooked egg with runny yolk and spongy tofu.
So, I am done. From start to finish, perfection.