This is my second time to have Thai food in Melbourne and both were memorable ones. First time was Ms. MNG's birthday and tonight, a bunch of us just felt like dining out. We took the City Circle tram and walked a bit to Longrain. Since I'm supposed to be the guide, I was confused whether the address is 440 Little Bourke or 44 Little Bourke. Fortunately, I remembered it correctly and we get there around 6pm. By that time, the place was almost full. This is, of course, typical for any good standing Melbourne restaurant. Longrain doesn't take reservations and if you came in a little later, chances are, you'll be in the waitlist.
We're off to a good start, since we were able to get a table within a few minutes time. Service was curt and fast. After we all agreed on ordering two dishes with rice, and me with my usual wine, my eyes wandered around the dining area. Furnished with dark wood and incandescent lights, Longrain knows how to set the mood. Long and rounded communal tables surround the area, with a lively bar as you enter the premises. Farthest end is where the open kitchen is at, bustling away as servers arrive with diners' orders. Music-wise, it's very hip and happening, which reminds you that it is after all, a bar but still family and group friendly.
Longrain boasts its many alcoholic concoctions, mainly involving some tropical fruit or liquer such as watermelon, lychee, pineapple and mango. For tonight, I'll pass and focus on the food.
My companions are slightly hungry. So we settled on ordering the following:
Caramelized Pork Hock with Chilli Vinegar - This received the two thumbs up. Chunky deep fried crispy pieces of pork hock with a sweet caramelized sauce then dipped in chilli infused white vinegar. It is sheer excitement and thrill on the palate in terms of the flavor and texture. The pork hock pieces are crisp but intensely soft. The sweet sauce and chilli vinegar elevated the sweet and sour taste to a higher level.
Green Curry Tofu with Eggplant, Baby Corn and Basil - Undeniably a good simple and "hits-the-spot" curry with soft and juicy fried tofu with eggplant and baby corn pieces cooked to perfection. Nothing is soggy or out of order in the dish, therefore, nothing to complain about. If you like a well-executed spicy, vegetarian curry, this dish is for you.
We were planning to call it a night when our server placed the dessert menu in front of us. Ok. Let's try one then. We shared the Coconut Custard with Grilled Bananas. Of all the custards that I've had here in Melbourne, this one shoots straight to the top of my list. The creamy coconut custard is intense and rich, sweet and gooey. On top of the custard is a glossy, dark layer of melted palm sugar. Beneath is where all the magic is happening. The milky and brownish colored custard packs a punch and having this together with the grilled bananas made this dessert a winner. It's the perfect ending to the meal. 
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