Restaurant Review: A Riot of Spice and Soul at Chin Chin Sydney
Restaurant Review by A.Ritenis/Posted Friday 13 February,2026
Stepping into Chin Chin Sydney, housed in the historic Griffiths Tea Building in Surry Hills, feels less like entering a restaurant and more like joining a high-energy festival. The atmosphere is quintessentially Sydney: industrial-chic, pulsing with a custom soundtrack, and alive with the frantic, beautiful energy of an open kitchen firing on all cylinders.
If you’re looking for a quiet corner to whisper secrets, this isn’t it. But if you want a masterclass in how South East Asian flavors can be elevated with Australian flair, you’ve come to the right place.
The Starters: Zest and Zing
We began with the Kingfish Sashimi, and it remains one of the most essential orders on the menu. Dressed in a vibrant pool of lime, chilli, coconut, and Thai basil, the fish had perfect texture and flavour and was impeccably fresh,as if it had just been caugth of Long Reef!
The brilliance of this dish lies in the balance; the creamy coconut milk tames the sharp citrus and heat, while the Thai basil adds a refreshing herbaceous lift. It was paired with the 2025 Pikes ‘Traditionale’ Riesling from the Clare Valley. This vintage is a triumph—piercingly clean with notes of lemon blossom and a tight, flinty acidity that sliced through the richness of the coconut like a hot knife through butter.
The Main: Comfort and Complexity
For the main event, the Braised Wagyu Beef Pad Seuw took center stage. This isn’t your average stir-fry. The Wagyu is slow-braised until it threatens to melt at the mere sight of a chopstick, tossed with Gai Lan, silky rice noodles, and a generous dusting of crispy shallots.
The dish hits those deep, caramelized “wok hei” notes—that smoky breath of the wok that defines great street food. To match this intensity, we opted for the Longhop Old Vine Grenache. This South Australian red is a hidden gem; its medium body, bursting with morello cherry and plum, offered a plush, fruity counterpoint to the salty, savory depth of the braised beef without overwhelming the delicate rice noodles.
The Finale: A Tropical Riff
We wound down with the Sweet Roti, a dessert that feels like a warm hug from a tropical island. Drenched in Dulce de Leche and accompanied by pineapple and coconut, it’s a sticky, crunchy, and unapologetically indulgent finish. The warmth of the roti against the cool coconut sorbet created that perfect temperature contrast that keeps you reaching for “just one more bite.”
We finished the evening with a calming Tea, a necessary reset after the technicolor flavor journey of the previous two hours.
Sydney Times Food Writer Axel with some members of the amazing Team at Chin Chin
The Verdict
Chin Chin remains a powerhouse of the Surry Hills dining scene. It’s loud, it’s proud, and the food is consistently spectacular. Whether you’re a local or just passing through, it’s a reminder that when you combine top-tier Australian produce with bold Asian techniques, the results are nothing short of electric.
