Chin Chin, Melbourne

Everyone who knows anything about the Melbourne foodie scene told us to go to Chin Chin - it's something of a local and tourist favourite, which means that unless you arrive just before 5pm every night, you're in for a wait. My tip? Go in early, order some of those delicious cocktails with an Asian twist, allow the alcohol to work up an appetite in you and then say to the staff: "feed me!"

Basil Seed Drink, $5.50

Basil seeds almost have the texture of chia seed, and is a staple in many Asian desserts and drinks - I remember loving these jelly-like, slippery texture-adders when I was very young. The Basil seed drink is pretty much a virgin mojito with a twist. The taste is very minty, with a hint of lychee, and topped up with soda water - very refreshing without being too sweet.

Singapore Sling, $18.50

Sweet and boozy, Singapore Sling conjures images of lying on a tropical beach. Chin Chin certainly does this cocktail justice.

The Feed Me menu is Chin Chin's version of degustation, except you have no idea what's coming your way. Before bring you plate after plate of deliciousness, the staff asks whether you have any allergies or food you won't eat. In my case, I stated that I can only take mildly spicy dishes, knowing some Thai dishes can be seriously firery. 

Kingfish sashimi with lime, chili, coconut and Thai basil

Chin Chin's version of sashimi is almost like a ceviche - the tart lime juice half cures the flesh of the kingfish (extremely fresh) so that it's firmer than a typical sashimi you would get at a Japanese restaurant. The real winner of the dish is the delicate yet punch-in-the-mouth-exciting flavours achieved by delicately balancing the lime, chili, coconut and basil. So refreshing, so moreish, and a perfect way to prepare yourself for the large meal to come.

Chin Chin Prol 'Roll Ups'

 A twist on the Chinese dish Peking Duck, the Chin Chin roll up serves red braised suckling pig instead of duck meat in a build-yourself pancake with slaws. The meat is deliciously melt-in-your-mouth and the sauce is a perfect balance between sweet and savoury.

Spicy Corn and Coriander Fritters with iceberg lettuce and Chin Chin chili jam

These babies are dense. Creamy, sweet, and dense. I didn't find them spicy - perhaps they altered the ingredients based on my lack of chili-taking abilities? The chili jam is the star of this show. It is caramel-y and thick, and I can just imagine it turning any old thing into magic.

Crispy Barramundi & green apple salad with caramelised pork, peanuts, chili and lemongrass

This dish packs a sneaky punch. By far the most chili of all the dishes we sampled, this is also one of the most delicious. Although drenched in a tart and chili sauce, the barramundi pieces really were crispy on the outside, soft on the inside. The green apple provides some relief from the heat and adds beautiful texture to the dish. At first, I thought it was a bit strange to pair such a fresh, crunchy dish with a soft, sweet one such as caramalised pork, but once I had the two side-by-side, it made perfect sense. It was a match made in culinary heaven, in fact, as the tartness and sharpness of the barramundi dish complimented the sweet creaminess of the pork, and vice versa. Both dishes have very strong, distinct flavours; and enjoying them side-by-side ensures that your taste buds do not get overwhelmed by one or the other.

Stir fried green beans & shredded coconut with burnt chili and cashew sambal

 Stir fried green beans is a typical home-cooking dish in China, I still have these at home from time to time. Chin Chin, true to form, gives this traditional item a twist by pairing it with sambal and shredded coconut. Despite the strong flavours of the chili and sambal, the freshness of the green beans is not covered up at all.

Ora king salmon in bana leaf and coconut red curry, lime & Thai basil

This dish appears to be one of the stars of Chin Chin, as I saw this at nearly every other table. After tasting it I can certainly understand why it is so popular. The salmon is only lightly cooked so that it's lovely and pink inside without the texture becoming too sashimi-like.  The red curry gently compliments the fish without overwhelming it so that the dish retains the fresh simplicity of the salmon.

Butter chicken curry

Even the butter chicken dish at Chin Chin tastes distinctive. While retaining the familiar creaminess of butter chicken, the Chin Chin version has just a hint of tartness that cures the dish from being too rich. 

Coconut sago with sweetcorn ice cream praline & puffed wild rice

The first thing I noticed about this dessert is that the puffed wild rice is crunchy, despite resting in thick, rich coconut cream. The crystalised sugar pieces on top of this dessert adds another layer of crunch. The sweetcorn ice cream praline is not cold - it has the temperature of a perfect gelato. The resulting dessert tastes distinctly Asian due to the use of corn and coconut cream; yet also distinctly Western in its treatment. It is also quite sweet when compared to typical Asian desserts - another Western twist. It really was the perfect ending to a delicious meal.

Score: 5 / 5 
Chin Chin lived up to its hype. The most attractive thing about its menu is that every dish is creative and surprising - a real treat for those who want to be excited, and not merely comforted, by food.
Cost: Cocktails are just under the $20 mark, and the "Feed Me" menu is at $69pp.
Address: 125 Flinders Ln, Melbourne
Website: http://www.chinchinrestaurant.com.au
Chin Chin does not take bookings, but its sister bar - Go Go just downstairs - does. If you rock up later than 5pm, you could always grab a drink downstairs while you wait!