The Tall Lemongrass, one of Sydney’s favourite and most iconic Thai Restaurants, is celebrating its five year anniversary. Chef and restaurant owner Wendy Khouphongsy opened the venue in 2010 with a clear goal – to represent Thai cuisine to Sydney-siders as a fusion of her heritage and unique take on contemporary Thai street fare.
We recently visited The Tall Lemongrass to help celebrate this momentous occasion. Wendy’s restaurants are most recognised for her trademark Thai dishes – staple menu items that you simply cannot get anywhere else including her Yum Aubergine Stack, Duck plum sauce, Grilled chicken with yum orange, Crispy pork caramel, Panang Osso bucco, fish grilled in banana leaves and best Pad Thai.
So we decided to order one of her signature dishes – Mieng Khumm. The dish came out within minutes of ordering and consisted of sweet radish, ground peanut, cooked prawn, shopped fresh galangal, lime, ginger, and red onion wrapped in egg net and betel leaf. It was gone in two delicious bites and made for the ultimate starter.
The Larb Pedt on Witlof followed. This trademark entrée consisted of roasted duck with crushed toasted rice, mint, and coriander with a hint of chilli on a leaf of chicory witlof. This one was gone in one mouthful and was the perfect accompaniment to our starter dish.
As our tummies began to rumble, out came the mains. The Yum Aubergine Stack came with chicken, prawn, onion, mint, coriander and chilli. This was sandwiched between deep fried eggplant and dressed with Wendy’s signature yum dressing. The deep fried Barramundi fillet followed with chilli, onion, green herbs, and cashew nut mixed with Wendy’s signature yum sauce. And it certainly was just that: yum!
If you’re ever out in the north shore, you can’t go wrong with The Tall Lemongrass. The restaurant is open seven days a week for lunch (11am – 3pm) and dinner (5pm – 10pm).
The Tall Lemongrass
4/136 Willoughby Rd, Crows Nest