Michelin-starred Long Chim, an exciting new addition to Bujairi Terrace in the heart of the historic Diriyah, offers an exceptional Bangkok street food experience with a modern twist.

Inspired by the capital’s markets and food stalls, Long Chim – meaning “come and taste” in Thai – transports us to those bustling streets where authenticity meets modernity. We sat down

with Demi Chef Sareena Songwong to know more about the restaurant, as well as her culinary aims, favourites, and how she eventually ended up in Riyadh.

The Journey

Chef Songwong has been on a culinary journey that spans over a decade. Armed with a degree in hotel management, she has worked at several luxury resorts in Thailand, including Phuket’s Anantara Vacation Club Mai Khao and Amanpuri, where she was able to demonstrate her skilful preparation of Thai dishes and original salads.

Songwong has always had a passion for cooking and is mostly inspired by Thailand’s north-eastern cuisine, as that is the region she grew up in and where she learned how to prepare authentic dishes.

“I enjoyed cooking for my parents, but I kept working to learn more techniques and took my cooking skills to the next level,” she says.

Having been a part of Long Chim in Riyadh for seven months now, Songwong explains her decision to eventully leave her homeland, saying: “My passion thrives in the kitchen. I want to introduce the world to Thai cuisine, and I’m so proud to be in Riyadh today to represent it.”

Preserving Traditional Dishes

Songwong always safeguards the authenticity and quality of her dishes by sourcing some of the main ingredients right here in Riyadh. Whether it’s long beans, lemon grass, papaya, or most importantly, coriander roots, she can find many elements that are essential to Thai cuisine in the Kingdom’s capital.

While catering to Saudi tastes, the culinary maestro ensures a balanced approach to her recipes, by incorporating less spice and reducing the usual amount of salt. “If I were to add one ingredient from Saudi cuisine it would be cumin, as some Thai dishes feature this spice to add a warm, earthy flavour and aroma to the dishes,” Songwong says.

The Long Chim Experience

While extending its contemporary take on Thai street food favourites, Long Chim satisfies different cravings with curries, stir fries, noodles, salads, and desserts. It’s all fine-tuned by world- famous Australian chef and founder David Thompson, who is renowned for taking Thai food global.

As a demi chef, Songwong invites guests to enjoy the restaurant’s distinct menu and experience its high level of hospitality, which is evident as soon as you enter. “Come to taste, that’s what the Long Chim experience is all about, and we’re here in Riyadh to welcome you all,” she says.

In fact, you just might get a hearty greeting from Songwong herself as she enjoys the advantage of having an open cooking station, which allows her to meet and interact with guests. (Her previous jobs rarely gave her the opportunity to encounter diners because of working in closed-off kitchens.)

The Joys of Life

Aside from her love for Thai cuisine, specifically the papaya salad that is served at Long Chim, Songwong enjoys Chinese fare and would travel to the country just for the food.

“Different cities in China offer distinct choices, and I like to explore and try the various foods. However, I would have to say that my favourite dishes are Peking duck and noodles.”

During her downtime, the demi chef likes to relax, explore more of Saudi whenever she can, and get lots of sleep after those long working hours. However, as a true devotee to her homeland, Songwong continues to keep her flame for Thai cuisine alive during her free time.

“I feel an abundance of joy when I cook with great company, including my family and friends,” she says.

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