Now that the Chin Chin brand has been fully established in Sydney, Executive Chef Benjamin Cooper has handed over the reins to Head Chef Graeme Hunt.
The juxtaposition of opening the hottest new restaurant in Sydney within the historic Griffiths Tea Building was a masterstroke by Chris Lucas. The natural light floods in during lunch service, before the funky night vibe kicks in.
To start, slowly cooked pulled pork, with a mound of slaw and side dish of exceptional plum sauce, lets you construct your own pancakes. A generous and seductive plate of stir-fried prawns, with delectable bug tails, egg noodles, garlic chives and appropriately named ‘hellfire chilli oil’, delivers both crustaceans and heat in spades. Southern Thai goat curry – served with lemon, shredded coconut and mint yoghurt – is milder and well balanced from both a texture and flavour perspective. Twice-cooked beef short rib with shaved coconut salad, honey glaze and prik nahm pla may get a bit messy, but who cares when it’s so delicious!
PSST! If you are looking for a present for a food lover, how about a gift card for Chin Chin?