Longtail Kitchen is a casual eatery located at the River Market in New Westminster that focuses on Thai-style comfort food. The food you find here are quite similar to what people will find at traditional food stalls in Thailand like pad thai, roti, and of course.. curry! The restaurant first opened its doors in 2013 by Chef Angus An who also owns other well known Thai establishments in Metro Vancouver: Maenam, Fat Mao Noodles, Freebird Chicken, and his latest project underway- Sen Pad Thai on Granville Island. Follow him on instagram for the latest scoop like me 😉
Over the weekend, the boyfriend and I decided to have a little lunch date at Longtail Kitchen since it’s been on my wish list for the longest time! I’ve heard many positive reviews about this place so I was pretty excited to finally check it out. The place was bustling with hungry patrons ordering lots of items for sharing. The most popular item on their menu is their Famous Chicken Wings ($8)
Famous Chicken Wings ($8) with tamarind dipping sauce. The chicken wings were sooo addictive! Batter was perfectly crispy and light. Good texture on outside and moist on the inside. The tamarind dipping sauce really complemented the chicken wings well with the nice addition of sweet and tangy. Definitely had my tastebuds going crazy- in a good way.
Pad Thai (Tofu $10/ Prawn $12): Rice noodles, tofu, bean sprouts, peanuts, and sauce (including fish sauce) garnished with lime. The pad thai was piled high with raw bean sprouts offering a nice contrast between the softness of the rice noodles and crispness of the bean sprouts. The noodles were nice and chewy, but I did find this dish too be a little wet from excessive use of tamarind sauce tossed in.
Chicken Cutlet Served with Roti and Geng Gai Curry Sauce ($12) The chicken cutlet was nicely seasoned with tumeric and various asian spices. The components of the geng gai chicken curry uses ingredients that fall outside of the traditional forms of thai curry due to its usage of dry spices from the neighbouring countries. There are many variations of this type of curry from yellow, red, to even green curry. Main ingredient is always chicken! The spice for this was very mild and was an instant pleaser for the both of us. Flavour of the curry was rich in depth and thick. As for the roti, they were soft, buttery, and fresh! Tasted great with or without the curry.
This place can get quite packed on weekends- especially summertime, but they are really efficient at pumping food out. Chef Justin Cheung, my hat’s off to you for running such an efficient kitchen. 🙂
810 Quayside Drive