Chin Chin

Saying goodbye to friends or family as they begin a new chapter in their life is hard. However, looking on the bright side, this meant we had an excuse to eat our hearts out. And luckily, this included crossing Chin Chin off her Melbourne eating bucket list.

Walking in, the space was very open, filed with warm lighting and quirky art here and there. Arriving at the peak hour and lunch rush of 12.00pm, we were informed that all the tables had been filled. Having said that, we were offered to sit at the bar. A little concerned about how we were going to share our meal for three on an awkward counter, we asked if there were any other options. After a few quick questioning here and there, we were told that we could sit on the communal table. Of course a communal table meant sharing with other diners, and that was not a problem at all. However, where we were seated was right next to the POS system, glasses and cutlery. This also entailed staff gathering right next to us, having their gossip sessions and included a few too many bumps and knocks by staff. A little distracting, but let's just concentrate on the food.

Chin Chin Pork "Roll ups" 

This DIY project consisted of red braised suckling pig served with thin pancakes, asian herbs and plum sauce. The pork was tender and moist, which complemented the fresh crunchy slaw, mint and plum sauce well. In comparison to the other dishes on offer, I felt this dish lacked flavour. I'd probably give this one a miss.

Crispy Barramnudi & Green Apple Salad with Caramelisd Pork, Chilli & Lemongrass

This was the dish I was most looking forward too. Sticky caramelised pork ? Bring it on. The pork was done perfectly. As promised, it was ever so sticky, sweet and absolutely delicious. The only downside was the fat and richness of the pork. But don't get me wrong, I mean this in the best possible way, it was because it was too good, and really too sinful.The green apple salad, chilli and lemongrass did cut through this nicely though. In contrast, we did find that the fish was a little overcooked, resulting in fish that was a bit too hard and dry. Fix the barramundi, and I would fall head over heels for this dish. I completely loved the flavours of this dish and was a clear favourite of the meal for everyone. This one was a win win for Chin Chin.

Crispy Skinned Duck, Pickled Cucumber & Ginger Salad with Sesame Salt & Fresh Lemon

The duck was succulent and juicy. But where was the crispy skin ? As the dishes came out, we found that a lot of the dishes incorporated the same coriander, lemongrass chilli and lime combination, and were not over the moon to see it present in another dish. But maybe it was just the dishes that we ordered. The duck was also cut in overly large pieces which made it quite hard to eat. Overall, we found this dish to be quite average, nothing sensational.

Dry Red Curry of Soft-shelled Crab with Snakebeans, Thai Basil & Kaffir Lime Leaf 

The other favourite of the night. You can never go wrong with soft-shelled crabs. Having spotted this on the menu, it was a must order. And boy was I glad this was placed right in front of me. The wafting aromas itself was enough to make me drool. The star of the show was wok-tossed with crunchy snake beans, sweet baby corn, fragrant kaffir lime leaves and then topped with fresh Thai basil and fried onions. This. was. amazing.

Overall, we left with full bellies and beaming smiles. There were a few dishes that we weren't too keen on, and would probably skip next time, but they certainly enlightened our tastebuds. Every minute I am awake, I crave Chin Chin's caramelised pork and soft-shelled crab curry. I really have to be careful before I get a double chin myself. Go Go Chin Chin !

Chin Chin

125 Flinders Lane 
Melbourne