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Longrain Restaurant

Home > Sydney > Dinner | Food and Wine | Lunch | Restaurants
by Anna Rose (subscribe)
I'm a music enthusiast and foodie looking for new places and experiences.
Published May 24th 2019
Go before it goes
Over recent weeks, I've overheard some disbelief and even frustration around the closing of the ever-popular Longrain in Surry Hills.

I've heard many good reviews of this popular institution, however, it is only with news of its closure, that I have wanted to be a Longrain-er. My interest was compounded by the fact that TheFork (previously known to many as Dimmi) had a 50% discount for Longrain.

On a relatively warm Monday night, my friend and I arrived at Longrain to be met by a smiling greeter who showed us to a long share table. I was quite surprised by the seating arrangement. They had long tables that could potentially seat 15 - 20 people. When the two of us were showed to our spot, they plopped the menus next to each other and so instead of sitting opposite each other, we were in close proximity next to each other (which was quite an enjoyable intimate experience).

As usual, I was filled with indecision (despite a comparatively short menu). It was a menu designed for sharing which was perfect for us.

First, we got the betel leaf (one with yellowfish tuna and the other, seemingly more interesting one, with nashi, pomello and toasted coconut).
Betel leaf
Betel Leaf x 2

I've never had betel leaf before, and despite its inedible appearance, it provided a smooth coating to its flavourful contents.

Both of the betel leaves were excellent! The tuna with fish roe was my personal favourite! The fresh raw tuna and fish roe combination was a perfect blend of textures and flavours.

Next, we had the Mar Hor - caramlised tofu, salted turnip, peanut, chilli on top of a sour pineapple. I was initially sold by the tofu, so it was a dish we had to try.
Tofu, Peanut
Caramelised tofu

When we took our first bite, I was bursting with a range of complementary flavours. The sour pineapple offset to the saltiness of the turnip while the peanut crumb added a crunchy texture to the caramelised tofu. Honestly, I could not taste the tofu but it was so delicious! I would go back again just to have this dish alone!

Our main was a Massaman curry - I think it was only slightly less impressive because I had the Mar Hor beforehand. Otherwise, it was also rich in flavour, very impressed.

Massaman curry
Massaman Curry

To top it all off, we also ordered the caramelised pork belly and you can't really go wrong with pork belly but as I was engrossed in all the delicious tastes, I neglected to take a photo.

Overall, it was a very impressive experience that exceeded my expectations and I would definitely return at a future date (if time permits)

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Why? It lives up to its popularity
Where: 85 Commonwealth St, Surry Hills
Cost: $30 per head
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