Mel­bourne’s most pop­u­lar eatery, Chin Chin, is headed to Syd­ney

ELLE (Australia) - - Tech -

While you can ex­pect to queue when Chin Chin opens in Syd­ney’s Surry Hills this month – the orig­i­nal Mel­bourne out­post still at­tracts long lines, six years af­ter open­ing – it’ll be well worth the wait. Se­nior ex­ec­u­tive chef Ben­jamin Cooper and head chef Graeme Hunt have been busy creat­ing a menu full of new favourites, but one that still has the most-loved dishes at its core. “It wouldn’t be Chin Chin with­out the clas­sics,” says Cooper. “And peo­ple would prob­a­bly kill us if they couldn’t get them in Syd­ney.”

The sig­na­ture dish? “Jun­gle curry-spiced flank steak with wild gin­ger, okra and holy basil,” says Hunt. And Cooper as­sures us the veg­e­tar­ian op­tions, such as roast cau­li­flower with curry co­conut cream, will make even the staunch­est of car­ni­vores “ques­tion ever need­ing to eat meat again”.

The bar is the per­fect place to wait for a ta­ble, or take the plunge and re­quest a seat for one: “There’s al­ways room for solo din­ers,” Cooper says. And we sus­pect that’s the clos­est you’ll come to cut­ting the line.

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