Chin Chin was started by Chris Lucas, a well-known figure in the Australian hospitality industry. As the founder and owner of Chin Chin, Lucas brought his passion for Asian fusion cuisine to life in Melbourne in 2011. The restaurant quickly gained a reputation for its vibrant atmosphere, innovative menu, and bold flavors.
I personally had the opportunity to dine at Chin Chin when I visited Melbourne a few years ago, and I must say, it was an unforgettable experience. From the moment I walked in, I was captivated by the energetic ambiance and the bustling open kitchen where chefs were busy preparing mouthwatering dishes.
The menu at Chin Chin is a fusion of various Asian cuisines, with a focus on Thai and Southeast Asian flavors. The dishes are designed for sharing, allowing diners to sample a wide range of flavors and textures. From the crispy Barramundi salad to the sticky pork belly, every dish was bursting with bold and vibrant flavors. The quality of the ingredients and the attention to detail in the presentation were truly impressive.
What sets Chin Chin apart from other restaurants is its ability to seamlessly blend modern and traditional elements. The menu features classic dishes with a contemporary twist, and the interior design of the restaurant reflects this fusion as well. The space is chic and stylish, with a mix of industrial and rustic elements, creating a trendy yet welcoming atmosphere.
Due to its immense popularity and success, Chin Chin expanded beyond Melbourne and opened a second location in Sydney in 2017. The Sydney outpost has been equally well-received, attracting locals and tourists alike with its vibrant food and lively atmosphere.
While Chin Chin continues to thrive, Chris Lucas is not one to rest on his laurels. His latest venture, Batard, is set to bring a taste of France to Melbourne. Slated to open in late 2018, Batard will be a French bistro and bar, showcasing the rich and diverse culinary traditions of France.
I am excited to see how Chris Lucas and his team will bring their unique vision to the world of French cuisine. Knowing Lucas’s dedication to quality and innovation, I have no doubt that Batard will be a fantastic addition to Melbourne’s dining scene.