Modelled on the bustling workingman’s dining halls of Bangkok, Chin Chin is a fun and modern take on casual, street-inspired Asian food, with an emphasis on shared plates and flexible, come-any-time dining.
In keeping with Melbourne’s penchant for informal yet stylish dining, restaurateur Chris Lucas (Kong, Baby) was keen to steer away from any notions of formality and uptight dining conventions. This means you won’t see uniforms on the staff, you won’t need a booking, and better still, you can happily rock up late in the evening and eat like a king.
The flexible, pan-Asian menu makes it easy to get adventurous with lots of little dishes: dumplings, son-in-law eggs, Thai-style crunchy school prawns or suckling pig pancake rolls. There are plenty of Asian-inspired soups and larger format dishes to choose from, as well as the Feed Me, a multi-course chef’s selection.
The all-Australian wine list is another unconventional feature, supporting strictly local, artisan talent and making a point of naming the makers, not just the labels. Cocktails too are a focus, with plenty of creatively Asian takes on the classics. Of course once you've finished eating (or if you are having trouble getting a table) you can scoot downstairs to Go Go.
Chin Chin is now hiring. Find out more on Scout, Broadsheet's new employment website.