Thursday, 29 March 2018

Chin Chin, Sydney

Not your everyday takeaway Thai.
Stit fry prawn, bug tail, egg noodle, garlic chive, hellfire chilli oil ($33.5)

Chin Chin in Surry Hills is a sister restaurant from the original one in Melbourne, and Amy and I were there to compare.

We fell in love with the interior and set up as soon as we set foot. Big, spacious area with lots of seats, bordered with a big open kitchen and prep area, which was very interesting to watch. Quirky neon signs were scattered around the area, and the service was swift and friendly.

Chin Chin Sydney

The menu promised us a wild and flavoursome ride, and they deliver exactly that.

We started we a cocktail each because it had been a hectic day at work for both of us with lots of eye rolling. Her Raspberry was amazing, fresh, fruity, smooth, with a little exciting notes of pandan. My Mango Lassi was slightly stronger and heavier although still delicious.

Raspberry ($18)

There was an option of 'Feed Me' where your waitress just choose a couple of favourite items if you can't actually decide, but decide we did.

We started off light with pork 'roll ups' of slow cooked pulled pork pancakes, slaw, and plum sauce. The combination was tasty enough but I wish the pork had more flavour. It was very tender though.

Pork 'roll ups' ($22.5)

The chilli salt chicken wings with sweet fish sauce & lime was the winner between the two entrees, crunchy chicken skin enveloping succulent bird innards. The sauce made it even more addictive if it was even possible.

Chilli salt chicken wings ($19.5)

My favourite dish of the night was legit the stir fry prawn, bug tail, egg noodle with garlic chive and hellfire chili oil. Despite the name, the dish was not fiery enough for me to reach for more cold water. It had just enough chili to awaken the tastebuds even more and every strand of noodles was cooked perfectly. The morsels of prawn and bug tail were treasured, but I honestly can eat just the noodles and the sauce.

Of course we had to get something from the BBQ section: twice cooked beef short rib with shaved coconut salad and prik nahm pla. The huge piece of meat was packed to the brim with flavours from the marinade. The salad was a good pairing with the zesty prik nahm pla sauce.

Twice cooked beef short rib ($36.5)

By this point we could not move and our skirts were uncomfortably tight. But of course we over-ordered as per usual.

We could barely touch the Massaman curry of braised brisket, kifler potatoes, peanuts and shallots but it was creamy and got a little bit heavy in the end, or it was just us being super full. The brisket fell apart by a touch of a fork and the roti was perfect to scoop the delicious sauce.

Massaman curry ($28.5) with roti ($4)

And of course we finished with a bang. Their Vietnamese iced coffee pannacotta with cashew praline was one of the best desserts I've had in my life. It was beautifully jiggly, the pannacotta melted in my mouth and the coffee flavour was not too strong to overpower other elements. The crunch from the praline took it to a whole new level.

Vietnamese iced coffee pannacotta ($15.5)

Next stop, Chin Chin Melbourne!

P.S. All photos taken by my phone! Excuse the quality.


Rating: 4/5 (Recommended)
Amazing food, great service and ambiance, slightly on the pricey side.



69 Commonwealth St
Surry Hills, Sydney NSW 2000

Phone: (02) 9281 3322

Web: Chin Chin Sydney

Chin Chin Menu, Reviews, Photos, Location and Info - Zomato

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It's nice to have people around :)