Overview
Any self-respecting Melbourne foodie has knelt at the food altar that is Chin Chin. Kneeling being an appropriate action because, before being granted access, one invariably has to wait in a one or two-hour-long queue. With an infamous no-bookings policy, this is one culinary sanctum where you must first prove your devotion. Now, after unmitigated success in Melbourne, Chin Chin is taking its brand of worshipped, jazzed-up Thai food to Sydneysiders.
Chin Chin's owner, Chris Lucas, has locked the restaurant in to a spot at the Sydney Night Noodle Markets in October this year, but he's also looking at possible permanent locations. "The CBD is one of our preferences," he said. "We've [seen sites in] Surry Hills, and looked at Bondi as well. Ideally, we'd like to open next year. We don't want to be too big. If we could have a Chin Chin in Sydney and one in Brisbane, we'd be more than happy."
With a menu inspired by Asian hawker-style cuisine, Chin Chin comes from the same breed of restaurant as Sam Christie's Longrain. The large menu is characterised by ornate dishes, bold flavours and quality cocktails to accompany your meal. There's a big focus on communal dishes too which ensures you get to try a smorgasbord of Thai treats (if you bring enough obliging friends).
Though much of the planning is still up in the air, Lucas hopes to confirm a new location during his visit this October and is very optimistic about the restaurant's reception. "One of our largest customer bases is from Sydney," he said.
No word yet on what their bookings policy will be, but your best bet will be to start lining up now.
Via Good Food.