Chin Chin

L'avis de Gault&Millau

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. Reviewed for the 2019 Guide

Adresse

125 Flinders Lane, Melbourne
3000 Melbourne

Contact

+61 3 8663 2000

Site web

Horaires

Lundi  11:00 - 23:00 / 19:30 - 21:00
Mardi  11:00 - 23:00 / 19:30 - 21:00
Mercredi  11:00 - 23:00 / 19:30 - 21:00
Jeudi  11:00 - 23:00 / 19:30 - 21:00
Vendredi  11:00 - 23:30 / 19:30 - 21:00
Samedi  11:00 - 23:30 / 19:30 - 21:00
Dimanche  11:00 - 23:30 / 19:30 - 21:00
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Formules

D'autres bonnes adresses

Yagiz

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22 Toorak Road, South Yarra, 3000 Melbourne

Sans gluten Moyen-orient

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Sélectionné par Gault&Millau Selection
19 / 20

Vue de monde

Level 55, Rialto, 525 Collins Street, Melbourne, 3000 Melbourne

Moderne Australien Dessert Sans gluten

A Gault&Millau Australia TOP 100 restaurant UPDATE: In late February 2019, Hugh Allen (winner of the 2015 Gault&Millau Potentialist of the Year) was appointed as Executive Chef at Vue de monde. Prodigiously talented Executive Chef Justin James, with both Eleven Madison Park and noma on his résumé, now leads the kitchen team at Shannon Bennett’s Vue de monde. The stellar view from Rialto’s 55th floor sparkles like a diamond; however, it is not long before the exceptional team of hospitality professionals at Vue draw you back to the beauty that is on your plate. The chef’s tasting menu commences with a series of snacks ranging from exquisite winter vegetables smoked in paperbark to a sublime mud crab snag with kohlrabi and tarragon. The divine marron showcased two ways features Jerusalem artichoke, with Geraldton wax and desert lime as the switch-up, and is flawlessly executed. Exquisite potato cylinders, with smoked eel, watercress emulsion and garnished with Yarra Valley salmon roe, hit the mark for innovation. The memorable David Blackmore Wagyu tongue, garnished with lashings of truffle, elevates offal to a new level, while the tender suckling pig, served within a cabbage with Dijon mustard and kimchi, delivers another dish with superb texture and balance. PSST! Start your evening in the stunning Lui Bar. Reviewed for the 2019 Guide

Vivace Ristorante
Sélectionné par Gault&Millau Selection
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Vivace Ristorante

317 Bay Street, Brighton, 3000 Melbourne

Italien Végétarien Sans gluten Dessert

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