Review: The Weekend Foodie Eats

Click the link below to read what The Weekend Foodie Eats have to say.

Worth Returning?
Definitely, our 1.5 hour trek to Crows Nest with Cityrail Trackwork was worth it, this is probably one of the best Thai restaurants we’ve been to so far. If you are an entrée skipper, we’d highly recommend for you to indulge in the entrees (or at least one!) at The Tall Lemongrass, your stomachs will thank us.
— The Weekend Foodie Eats

Review: Sydney Unleashed

Click the link below to read what Sydney Unleashed have to say.

Wendy’s restaurants are most recognised for her trademark Thai dishes – staple menu items that you simply cannot get anywhere else including her Yum Aubergine Stack, Duck plum sauce, Grilled chicken with yum orange, Crispy pork caramel, Panang Osso bucco, fish grilled in banana leaves and best Pad Thai.
— Sydney Unleashed

Press: Is BYO Dead? - The Age

The Tall Lemongrass owner Wendy Khouphongsy shares some thoughts with news giant The Age on BYO. Click the link below to read what she has to say,

“It lets the customer create their own experience in the restaurant; allows them to not just be restricted to what the restaurant might have on offer.”
— Wendy Khouphongsy

Mosman Daily - "Formidable duo's pad thai a hit"

The Tall Lemongrass 
4/136 Willoughby Rd, Crows Nest
Open: Lunch Monday to Saturday, 11am-3pm. Dinner Monday to Sunday, 5pm-10pm.
Bookings: 9966 0350.

I HAVE found the best pad thai in Sydney right here in Crows Nest. It’s a big statement to make, but I feel pretty confident that few would disagree.

The Tall Lemongrass opened late last year on Willoughby Rd - a few blocks down from the other restaurants and bars - and is a hidden gem.

Wendy Khouphongsy has teamed with her brother Patrick Temudom and they are a formidable force.

The siblings say the talent in the kitchen may have come from their mother, who was a great cook. But Ms Khouphongsy has experience working in a Thai restaurant, and her brother previously ran two restaurants.

This is the first project they have worked on together and Ms Khouphongsy is the visionary, creating new dishes, and Mr Temudom the chef.

On the night I popped in with a friend, we started with the tall lemongrass cigars ($8), which are crunchy parcels of chicken, pork and prawn mince, and the signature dish, mieng kum ($9.50). This dish - chicken, prawn, peanuts, coconut, lime, ginger and chilli, all wrapped in a betel leaf - was an explosion of flavour.

For mains we, thankfully, went on recommendation and had the pad thai ($16). It’s hard to say what makes it the best in Sydney. It’s a modern twist on the popular dish, with fat juicy prawns, and looked as good as it tasted.

We also tried another two of Ms Khouphongsy’s creations - yum aubergine stack ($22) and the chilli lamb zucchini ($24).

Both were delicious and, for someone who has dined at many a Thai restaurant, it was refreshing to taste something so unique.


Written by Lisa Muxworthy (Mosman Daily)