The first time I had lunch at Long Grain in Camden, all I kept thinking was why don’t I have my camera with me? I’ve been hunting around for the right camera that I can keep in a coat pocket at all times, but more on that later. Luckily, Maine Magazine featured Long Grain in their November/December EAT column by Joe Ricchio, so I was able to return to photograph some of their beautiful dishes.
Long Grain serves Bak kut teh (in the white clay pot), a Chinese pork herbal soup that I’m told has healing qualities. The pan-fried kimchi dumpling on the emerald green plate was one of my favorites, and the spicy coconut lemongrass broth that accompanied the mussels was unexpected and perfect.
From the top: Garlic chive rice cakes with sauteed bean sprouts; Kimchi with pork belly; Spicy stir-fried noodles with Thai basil, organic greens and locally foraged mushrooms…and finally – I could eat this for breakfast – Coconut custard with purple sticky rice pudding and coconut sauce.
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