Chin Chin has been serving exciting South-East Asian hawker food with fiesty flavours for nearly a decade. Today, with Head Chef Benjamin Cooper overseeing the kitchen team, there are still lines out the door at the no-booking-policy restaurant.
Inside, there are Art Deco images all around the room, which is typically filled with eager diners, music and deliciously fabulous food.
Start with the corn and coriander fritters that you wrap up in crunchy iceberg lettuce and dip in a sweet chilli jam. Crisp soft-shell crab comes next to a green curry fried rice and aromatic Thai basil. A mountain of prawn and poached chicken salad comes with shredded banana blossom and texture from toasted coconut. Perhaps follow with the massaman curry. This rich, heavy and divine dish features chunks of braised beef immersed in a decadent sauce with peanuts and shallots. The barbecued king salmon is a must. Wrapped in a banana leaf, this delectable fillet melts in the mouth.
PSST! Stuck for a gift idea? Chin Chin has a cookbook with many of their delicious recipes you can re-create at home.