Lucas has taken care to point out that Chin Chin Sydney isn't a
replica of the original Melbourne restaurant.
"Our cooking methods - cooking over charcoal, using the
rotisserie - are more conducive to the warmer weather in Sydney and
we're going to be offering a lot more seafood, too," he says.
Squid, trout and salmon get the kiss of the grill, while on the
fresher side there's a salmon tartare with sambal oelek and
turmeric leaf oil. The Sydney kitchen - led by executive chef
Graeme Hunt - also plans to offer a special crab banquet over
summer, to complement the usual "Feed Me" menu.
"We're going to do a feed-me menu of Singaporean-style mud crab
cooked in our giant woks. You can choose to have the chilli mud
crab or the pepper mud crab or both, and we'll structure the meal
around that as the highlight," Lucas says.
Expect lots of sweet buns to mop up the juices, plus greens and
noodles on the side.
Photo courtesy Chin Chin Sydney.