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Longrain Restaurant Review: Communal dining? No bookings? So how has Longrain stayed open in a city known for its lack of patience with restaurants? Perhaps it says a lot for the contemporary Thai flavours that hit all the right notes. It’s also mitigated somewhat by the oodles of places to wait for a table at this hip spot in a century-old converted warehouse. There’s a bar with innovative cocktails and resident DJs, and the long couch; you will be told up-front the time limit, which is never more than an hour. Dishes are designed to be shared and eaten with steamed jasmine rice, the generously sized main meals working to combine the key Thai elements of contrasting tastes of hot, sour, salty and sweet. Hot (and spicy) favourites on the menu, which includes vegetarian options, include bite-size betel leaf topped with trout, mint, green papaya and chilli peanut relish; caramelised pork hock with five spice and chilli vinegar; and an authentic green curry with fennel, roast pumpkin and snake beans. The wine list is devised by co-owner and sommelier Sam Christie, and it achieves what few others can --- excellent wine options for this sometimes-difficult-to-match cuisine.