Located on the ground level of the heritage Griffiths Tea Building, Chin Chin Sydney follows the Melbourne original with a delicious blend of Australian and South East Asian flavours. Whip-smart dishes like wagyu beef pad seuw ($40.5) and simple fare like kingfish sashimi ($34.5) with lime pair well with a dynamic cocktail list, attracting a young and stylish crowd each day of the week.
The Surry Hills restaurant likes to constantly experiment with new dishes so you’ll find a different menu each time you pop in to say hi to the pink neon bunny that sits at the entrance. Grab some prawn and bacon fried rice ($35.5) or an interesting chickpea stir fry ($24.5) with whipped tofu and lemongrass to really explore the kitchen’s penchant for innovation. There’s also a barbecue and rotisserie menu with options like twice-cooked beef short rib ($43.5) with shaved coconut salad, or bigger groups can go large with substantials like the great crispy salt and pepper bug tails ($88.5) with green mango salad. There’s plenty of ways to play in this chic, bright and airy space.
Chin Chin Sydney is also one of the most popular restaurants for functions in Sydney with a dedicated space, Chii Town, that offers packages of the menu’s greatest hits. There’s also the option of having a whole suckling pig or mud crab so your event moves on from standard buffet-style function catering.
There are four set ‘feed me’ menus to choose between, ranging from $88 per person to $150 per person.
Address: 69 Commonwealth St, Surry Hills NSW 2010
Contact: (02) 9281 3322
Opening Hours: Monday – Saturday (12pm – 11pm); Sunday (12pm – 9pm)
Chef: Ben Cooper
Cuisine: Thai Fusion
Price Guide: $$$$
