Longtime's entrance is concealed down a small alleyway furnished with 40 gallon drums, stools and books of libations to help keep punters hydrated while waiting for a table. And the wait can be long, due to the popularity of this Fortitude Valley shrine to modern Thai. The open kitchen almost runs the length of the lively venue, where chef Ben Bertei cranks out a menu of bar snacks, stir fries, salads, noodle dishes, sides, curries and desserts. Don't miss Bertei's vegan-friendly bowl of Thai-style green curry with braised cauliflower florets and fried green papaya garnished with splashes of coconut cream, kaffir lime and sprinkled seasoning of sweet palm sugar.
