The Chin Chin crew revive over an Asian-style brunch with a kick.
As enduring Melbourne superstar Chin Chin gets set for its Sydney debut, owner Chris Lucas and executive chef
Ben Cooper help you blow away last night’s cobwebs with a fast and fiery Asian-style brunch from their latest book, Feed Me.
owner Chris Lucas and group executive chef Ben Cooper. On top of opening Chin Chin Sydney in the city’s Surry Hills this month, the pair are launching their second cookbook, Feed Me. “It’s the same concept as the ‘Feed Me’ option at Chin Chin, where we try to make choosing the right dishes fun and relaxing,” says Chris.
“We’ve come up with scenarios when you might want to cook for family and friends, and rustled up a menu to match the occasion,” says Ben. Here, that’s a Chin Chin-style brunch – fast, fresh and big on chilli, it’s guaranteed to leave the previous night a distant memory!
Feed Me (Story Matters Most, RRP $49.95) is available from October from Chin Chin in Sydney and Melbourne, and at chinchinrestaurant. com.au
CLOCKWISE: salted sardines with tomato nahm prik; Vietnamese coffee; crab omelette; tom yum Bloody Mary; dumpling noodle soup; stir-fried noodles, sausage & broccolini.
CLOCKWISE: arriving guests are greeted with tom yum Bloody Marys. OPPOSITE: tom Yum Bloody Mary (recipe p 52).