ABOUT

DESCRIPTION

“Longrain” first opened in Sydney in 1999. The food concept is to create the perfect harmony between four essential elements: Hot, Sour, Salty and Sweet. Colourful and aromatic dishes served in a sharing style and modern interior make Longrain a popular dining destination. There are currently two outlets in Australia located in Sydney and Melbourne.  The two restaurant spaces are always very busy and vibrant. Longrain Tokyo will seat over 160 guests in a large dining space reminiscent of the themed spaces found in its sister restaurants in Australia.

INTERVIEW MOVIE

Message from
Owner and
Executive Chef

Longrain Owner

Sam Christie

サム・クリスティ

Sam is a restaurateur born and raised in Sydney. He began his hospitality career at Sydney‘s iconic Bayswater Brasserie. He travelled extensively, gaining experience in the setting up and running of bars at Terence Conran’s Quaglino‘s in London. In Sydney, Sam worked as a sommelier at Tetsuya Wakuda’s internationally acclaimed restaurant Tetsuya’s. It was at Tetsuya‘s, Sam gained invaluable experience matching wine with Asian flavours. He is also the Managing Director of The Apollo Sydney, a Greek restaurant which opened in Tokyo, Ginza in 2016.
“I first backpacked in Thailand in 1988, the whole trip was a culinary overload. I will always remember the charcoal grilled barracuda with red chilli nahm jim on Ko Pha Ngan. I love chilli and the punchy flavours in Thai food. Longrain food will be new for the Japanese palate for its freshness, attention to detail and balance.”

Executive Chef
Longrain Sydney & Tokyo

Griff Pamment

グリフ・パメント

Chef Griff Pamment is also a Sydney-sider, born and raised. His professional cooking career began at bills under Kylie Kwong. Griff then furthered his experience cooking at Rockpool. A change of pace, then saw Griff become a private chef in the Hamptons. In 2010 Griff was approached by Chef Bill Granger to take on the role of the culinary and creative director at bills Restaurants in Sydney, London and Japan. In this role, he was in charge of operations and mentorship for bills Japanese ventures and spent time opening 4 bills restaurants.
“I first discovered Thai food in my late teens. I hadn't eaten food that was so fresh and intense before. It was exciting, and was the catalyst for me becoming a chef. It's what motivated me to work at Longrain years later. What I find similar (with Thai food and Japanese food) is the style of eating of both cuisines - meals being celebrated around a bowl of rice accompanied by small amounts grilled fish, meats and vegetables with big flavours.”