The menu is Thai fusion so if you are a fan of local food there will be dishes that you recognise, at least in writing. Because here, nothing looks quite like you imagine it to, and we really appreciate the chef’s innovation. Our starter was five deep fried tiger prawns lined up in a row, served on a fried betel leaf, with crispy, browned lemongrass sprinkled on top. You then drizzle them in a sweet sour tamarind sauce. Each dish that arrived at our table was pleasingly aromatic, and the flavours were distinctly Thai. We followed up with a clear spicy Thom Yum Talay, the lemongrass broth filled with prawns, squid, crab meat and salmon. A real plus point for Long Table is that they are really considerate when it comes to spice levels, if you mention to the staff that you aren’t a fan of hot food, or you want extra chilli then the chef will alter your dish.