Chin Chin is easily one of Australia’s most-known restaurants, opened in Melbourne in 2011, Sydney in 2017 and Geelong for a pop-up this year. Each version of the restaurant is a feast for the senses with pumping music, neon lights and a menu of spicy Asian-fusion dishes meant to be shared.
Now, the restaurant has added to its collection of cookbooks, launching a third in October this year, so you can bring the restaurant home. The latest release is ‘Chin Chin: Still Hungry’, featuring 250 colour pages of recipes, new and classic, customer stories and behind-the-scenes photos. Recipes were created by Chin Chin’s exec chef Benjamin Cooper, along with Melbourne exec chef Daniel Briggs and exec chef of the Sydney venue, Matthew MacLeod.
The dishes are meant for all levels, separated into chapters Icons, Snacks and Bites, Salads, Vegetables, Barbecue, Curries and Soups, Wok, Dessert and Cocktails. Helpfully, Cooper lists his go-to ingredients to help you stock your pantry with bits to add flavour to your dishes. He also has an in-depth explainer of his favourite chillis and when best to use them.
You’ll learn the cooking secrets behind Chin Chin’s kingfish sashimi and butter chicken and try new recipes for the likes of coconut-braised lamb shanks, prawn and ginger wontons, XO pipis and mushroom larb.
Throughout the book, Cooper shares his tips and tricks for Thai cooking. You can also scan QR code links throughout that bring up video tutorials where he demonstrates many key techniques in his recipes step-by-step.
“This cookbook is a sincere thank you to the countless guests that have supported our journey, dined with us, celebrated with us, cooked with us and created memories with us,” says Cooper. “I hope it becomes a go-to companion for loads of home cooks out there, and that you all have as much of a blast making these recipes as I did creating them.”
The book retails for $55, available online and in-venue at all Chin Chin restaurants.
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