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