Walking home from a wine tasting event towards the Perth train station, we looked at each other and said simultaneously – “I’m starving”! Hence a quick detour into the State buildings and down the stairs to Long Chim.
We chose two dishes – the steamed curry of barramundi and the mashed prawn curry.
Our wine was Jamsheed Wines Cabernet Franc – cherries and mulberries on the nose with a tart sour cherry and prune palate with quite earthy and vegetal notes – went so well with the great Thai food.
The finely chopped prawns were in a very aromatic and zesty curry sauce – the jasmine rice was a perfect partner to this dish.
Barramundi steamed with red curry flavours – almost like a pancake with slivers of barramundi interspersed throughout.
Lovely backdrop for my @winesandbooks pic – jars of spices at Long Chim.