An admission: for the last two years before I relocated to Melbourne Jimmy Liks was my Friday night local. They saved me a street seat, and even chose me in a joint newspaper feature on chefs and their favourite customer - founding chef Will Meyrick and myself smiling out from the main photo. So Chin Chin - a very smartly decorated warehouse space with cool music and friendly staff - offers me comfort: Will's successor is head chef here, and the menu has the fragrance of Jimmy Liks - itself a product of the Longrain/David Thompson school of Thai flavours. But the food is more relaxed, not as refined and less sweet, than Longrain, and the menu far more extensive than Jimmy Liks. Lots of "little somethings" to dabble with over a few glasses of wine, soups fragrant with Asian herbs, salads, curries, and some more substantial things. Some really nail it, some not so much ... but on balance it's a hit! And good value. I frequented Jimmy Liks because it had great vibe, good food and a smart wine list ... just the reason you should try CHIN CHIN despite probably having to wait in queue at peak times.
WINE: An eclectic and fairly extensive range of food-friendly wines with loads of interest; and an excellent range of cocktails and other spirits.