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Chin Chin

4.3 (51 reviews)
Closed 12:00 pm - 11:00 PM

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Recommended Reviews - Chin Chin

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The Chicken Wings were excellent. Truly an experience.
Nick A.

What a freakin amazing experience. The Fried Duck wraps stole my heart. Perfectly fried from juicy plump cuts of duck BUT WITH NONE OF THE ANNOYING DUCK FAT. The chef clearly took pains to ensure dinners did not experience chewing globs of duck fat. Like that level of attention to detail helps this place SHINE. The bar tenders execution of my Watermelon Margarita literally made me blush like a little school girl. Most places with delicious food often fail the ambiance challenge - not Chin Chin, nope. They NAILED IT. Such a vibrant, sexy vibe. 5 star food and 5 star service. You MUST try this place when dining in Sydney.

Rob B.

Nearly perfect! Our local host did the ordering, and we just sat and ate! The Kingfish Crudo and Waygu Pad See Ew were our favorites but everything was delicious. Kudos for nice mock tails, almost Spritz was lovely.

Duck pancakes
Renise A.

We loved everything! The duck pancakes and wings were a huge hit. You can tell the difference from the MSG filled food we get in America. It was our first meal in Australia and definitely set the tone for an amazing trip.

Pad Seuw with Wagyu Chargrilled Broccolini
Juan S.

Good food that comes out quickly. Very good service. My only disappointment is the price. For what's been served it'd a bit expensive. I paid $60 for the meal with sparkling water. Pad seuw with wagyu 9/10 - 30.50 Chargrilled Broccolini 8/10 - $19.50 Sparkling water 4/10 - $10.50

Luke H.

The noise and crowds are relentess, the vibe is high energy, the food explosive; it's turned up to 11, you'd better turn up early! Hold onto your hat, it's joyish, fun and seriously good. You must try the pork with fennel pickle, kingfish sashimi, bug-tail stir fry and our favourite green curry of fish. Loud, too loud; hot, too hot; but we love it.

Sarah C.

With Chin Chin in Melbourne being such a quality all round dining destination, there was much hype and excitement when it was announced the restaurant would be opening a Sydney venue. Chin Chin picked a prime spot setting up in the long time dormant Griffith Tea building. The building is unique in it's design, which had us intrigued and wanting to see the inner space. It is located in the dining and bar hub that is Surry Hills, on the border of the southern end of the CBD, an area well suited to a restaurant with their reputation. With the reputation and hype it is no surprise that a seating at this restaurant is well sought after and that there are constant line to contend with to grab a table. We jumped at the opportunity when our friend Spooning Australia decided to choose Chin Chin as a venue for a group catch up, with fellow foodie friends. Even better when it was discovered a table could be booked. The booking was made for the early seating, with numbers confirmed well in advance and the banquet chosen, Easy! Arriving at the restaurant first confronted by the queue, that was negotiated to get to the front desk. From here we were ushered to the bar and advised to grab a drink, while we waited for the table "that was booked for the early seating" The bar is in a long dark space with a row of booths taking the long centre line to the bar. The wall art of a male and female dressed in bondage gear. I suppose it will be a little confronting and a little odd to some. There was also some neon advertising Chin Chin, in case you forgot where you were. The Chin Chin version of an old fashioned was the drink of choice, said to be made with makers mark on the menu, but actially made with Jim Beam Rye hmmmm. Anyway, a decent whisky cocktail. Whilst ordering my drink and checking out the bar, the group had been seated in a booth within the bar section. The food was spot on matching the descriptor on their website, with an Australian take on Asian food with perfectly balanced flavours. However, the experience did not meet their philosophy of being relaxing and fun (this is not reflective of the company in attendance, who made this dining experience bearable) This comment is in relation to the seating arrangement, that was far from comfortable and relaxing and also had a detrimental effect on service. We understand there are usually teething problems when new restaurants opens, trying to get their systems right and that Chin Chin has the added pressure caused by their popularity. Anyway, the booths at chin chin are made to tightly fit eight, on this occasion ten of us were stuffed into the booth (frustrating when we booked with a lot of advance), with three loose chairs set up at the end of the table in the narrow thoroughfare used by the waitstaff and diners. The table now totally surrounded making it near impossible for the waitstaff to properly undertake their role, serving and clearing the table. The food arrived at the table in abundance, but mostly too much at the one time, leaving us to solve a puzzle on how to fit the dishes on the table with each course. Then having to play pass the parcel to clear the empty plates. This also an effect of having too many people crammed at the table. Which we consider to be un-reasonable considering the table was booked well in advance. We think they also forgot that the banquet came with dessert, with a large interval in between. It also seemed that no one wanted to clear the table and when it did come time to clear the table for dessert we momentarily vacated the table awkwardly lingering in the thoroughfare and uncomfortably in the way of the other waitstaff trying to do their job. The highlight being the company and the food. With the massman beef, the wagyu pad see ew, the twice cooked beef rib and the isaan style spicy BBQ chicken being the standouts of the banquet. There certainly wasn't a shortage of food. It is a shame about the seating arrangement as this let down the whole experience in a big way.

Feed Me Tasting Menu - Roast Duck

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5 months ago

Flavor combinations. Wonderful cocktails. Relaxing atmosphere. Wanted to order more to try more but was completely filled

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Awesome spot to get Asian fusion food. Got the pad tai beef and was amazing. Highly recommended especially for a big group.

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7 years ago

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3 years ago

Pretty good environment with adequate food quality. Nice service but too many people hard to make a reservation

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4 years ago

High energy restaurant with inventive and super tasty cuisine. And they are smart enough to use Deputy for rostering! A must try!

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7 years ago

Had the beef with rice noodles and the pork belly with pineapple and fennel and they were both delicious!

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Chin Chin Reviews in Other Languages

Review Highlights - Chin Chin

u. Full of pickles, spices, leaves, chilli, all the best asian flavours with crab, bugs, fish, pork belly, my belly, your belly.

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People searched for Asian Fusion 218 times last month within 15 miles of this business.

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Prik Thai - Menu, Prik Thai

Prik Thai

4.0(7 reviews)
0.6 kmSydney
$

Good grub food to get the Thai zest food on!…read more I like their flavorful Tom Yum Goong, extremely. One can tell with the ingredients used and the strong flavor used in the soup. Chicken noodle soup was spot on. I think I ate too much two hours before, so my stomach wasn't feeling well at all when I over ordered here! I got excited on their 5 dollar grubs and Tom Yum soup. It's like a hole in the wall kind of place. Service was great and I like the down to earth vibes here. My eyes are bigger than my stomach, as usual. Got my yummy Thai craving on!

This place is all about the efficiency. The young guy running around serving everyone is pleasant,…read morespeedy and ensures you get a bottle of water. You're gonna need it, this is authentic Thai, they don't scrimp on the spice. This used to be a very regular lunchtime haunt for me because it wasn't very busy and @ $7.90 for my favourite dish (which is a generous serve), it was almost impossible to avoid at least once a week. However it seems that word has gotten around because it can be very busy at lunch times. I usually opt for pork pad krapao cos it's a great serve but have tried other dishes too. The pork two ways (belly and bbq) is a bigger dish but is also outside their $8 lunch sweetspot! The only real gripe I have with the place is that the seating outside attracts smokers. Most people hate smokers whilst they are eating, and it's probably illegal but you know what inconsiderate ign'ant peeps are like, they just don't care.

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Prik Thai
Prik Thai - Call the Fire Department, Prik Thai

Call the Fire Department, Prik Thai

Prik Thai - Pad thai on left and fry rice, beef with some ingredients that I forgot. And longan fruit juice.

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Pad thai on left and fry rice, beef with some ingredients that I forgot. And longan fruit juice.

Khao Thai Haymarket - Chicken Pad Thai

Khao Thai Haymarket

5.0(1 review)
0.7 kmHaymarket

It's surprising what you can find when exploring your own city. I decided to take a different…read morestreet in Chinatown Sydney and stumbled upon this restaurant. From the outside it looked very clean and inviting with walls decorated with vibrant Thai street art. There were many patrons inside eating which is also a good sign that the food must be good. I decided to give it a try and I'm so pleased I did! The place has a Bain-Marie setup on entry for takeaway. You can order from here to dine in also but the price will differ. It is cheaper to takeaway. The menu is very extensive listing more than 100 Thai regional specialties. The menu has several different styles of noodle soups 'Boat Noodle Soup' and 'Tom Yum Sukhothai Noodle Soup' ranging from the spicy-sour tom yum soup to tom luad moo (soup made with a clear broth as well as pork and vegetables). Under the heading 'Hot Pot Set' you can order the Thai Southeast street food 'Chim Chum', a spicy sour broth with different meats, seafood and fresh herbs such as galangal, sweet basil, lemongrass and kaffir lime leaves all cooked together and served in a small clay pot. There are refreshing papaya and vermicelli noodle salads, stir-fries, fried fish, hotpots and for the ultimate sweet ending, sweet doughnuts served with delicious Pandan sauce (Pa-Tong-Go) or deep-fried banana. I chose two of my all time favourites- Chicken Pad Thai and a Chicken Cashew Nut stir fry. The portion size was huge and worth every cent! The taste was simply amazing and better than what I have received at my other favourite, more expensive Thai restaurants in Sydney. Wow I now have found a new favourite Thai restaurant.

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Khao Thai Haymarket
Khao Thai Haymarket
Khao Thai Haymarket

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Chin Chin - asianfusion - Updated May 2026

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