Chin Chin
A fusion of up town happy happy joy joyIf you want to eat at Chin Chin, its first come first served at this stylish city diner. Relaxed dining, means that you won't need to book, however be prepared to wait curb side or pop in to Go Go bar downstairs as I did. A notable bar menu, prepared in the kitchen upstairs, serves up a selection of bite size treats befitting of any basement juke.
Eat: Chefs Andrew Gimber and Ben Cooper have created a menu that is a combination of Asian influences, most notably Thai, with a bit of Chinese, Indian and a few other varietals to boot.
Propped at the bar, first timers (like me) are navigated through the selection of dishes, think soups, green stuff, curries, barbeque and a little bit more, with recommendations marked up on the paper place mat menu in front you.
At Chin Chin, it's all about having fun. An extension of this is the exotic and varied dishes, including the kingfish sashimi, each sliver was a burst of freshness; and wild barramundi which payed homage to the true flavours of Thailand.
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| Kingfish sashimi with lime, chilli, coconut and thai basil |
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| Wild barramundi wrapped in wrapped in banana leaf with coconut red curry, lime and thai basil |
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| Steamed gai laan and sesame in oystersauce and ginger |
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| Crunchy school prawns with nahm prik pla gapi, lemon basil and crudites |
Drink: A vast selection of 'Adults Only 18+' drinks are available. I opted for one of the seasonal cocktails, spring's Provence.
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