Established stateside champion of Thai cuisine and 2-time James Beard Award winner, Andy Ricker, will bring recipes from his latest book, pok pok NOODLES, off the pages and into the bowls of Long Chim.
Ricker will deep dive into the books expression of quintessential Thai noodle culture.
Expect a fiercely fragrant menu from Ricker’s definitive guide of the most delicious and time-honored noodle dishes from Thailand.
For appetisers, think dragon eggs, a Thai take on the scotch egg, stir-fried clams with wild ginger and galangal, followed by brothy noodles with pork, tomato and fermented soy bean and fried rice noodles with duck 3 ways. Long Chim will be throwing in some never seen before Bangkok-inspired dishes and desserts to round off what promises to be a great event.
Secure your Sydney tickets now.