Chin Chin Melbourne is an institution and when we heard it was coming to Sydney, we were tres excited… and it didn’t disappoint!
Located in the iconic Griffiths Tea Warehouse in Surry Hills, the interior has the warehouse charm with modern accents and super funky branding throughout. The furniture is fairly neutral in colour, creating a very stylish and open dining environment.
Owner Chris Lucas, with an impressive team of executive chef Benjamin Cooper, wine director Philip Rich and new head chef Graeme Hunt (from Spice Temple), has created a masterpiece of Asian fusion that Sydneysiders are sure to love. Split over two levels, the upper level features the main dining room and also a fabulous cocktail bar call Go Go. Downstairs features a private dining space where cooking classes may also be offered. Nothing has been overlooked with the design of the space, with patron’s convenience and comfort in mind at every turn.
Now, onto the food. From the Miang of scallops and corn & coriander fritters, to salt and pepper silken tofu, BBQ ora king salmon with coconut red curry paste, twice cooked BBQ beef short rib (that fell off the bone), rotisserie pork belly with fennel and a green curry with crab, we absolutely LOVED the food at Chin Chin. It was flavoursome with beautiful spices and fresh ingredients, and the side sauces complemented the dishes perfectly.
Not only was the food world-class, Chin Chin has an extensive drinks menu and some very creative cocktails, with a killer espresso martini that we have a soft spot for. The services was also faultless, with the staff all being very helpful and knowledgeable.
Overall, we think this place surpasses the hype and would highly recommend checking it out and allowing your taste-buds to be tantalized.
Location: 69 Commonwealth Street, Surry Hills
Hours: 11am-11pm, 7 days per week
Images: Chin Chin Sydney