Chin Chin (Sydney)

This time, it’s this Vietnamese iced coffee panna cotta with with cashew praline. THIS DESSERT IS OUT OF THIS WORLD. The ultra smooth panna cotta had the perfect jiggle, the fragrance and intensity of Vietnamese iced coffee and that unbelievably crunchy praline - this dessert has found its way to my heart. I NEED to have this again pronto. #chinchinsydney #burpple

It’s as simple as that. Do you share this dish? NO. #chinchin #burpple

Described as audacious and heroic in the menu, this is definitely it. This cocktail was designed to pair with ‘fats and oil’ and it does just that by cutting through the richness and complimenting it at the same time with the maple and lardo. Give me 4 glasses of this please. #chinchinsydney #burpple

Pannacotta had a pronounced coconut taste and sits in a pool of rich viet coffee and condensed milk. The coffee cuts the sweetness and density of the Pannacotta. Pleasantly surprised to see the vanilla bean specks in the pannacotta. Cashew praline was crunchy and crusty, completing the dish with additional textures

Big. Bold. No frills. This dish is exactly what chef Cooper’s modern take on Thai cuisine stand for. One serving was 3 giant wedges of butternut pumpkin. It’s a muchhh bigger portion that I expect compared to the other dishes which were all more manageable. The skin was left on which provided a chewy texture to the soft & moist interior. Pretty intrigued with the peanut sauce, which was nothing like the kind we are used to with satays, flavor profile definitely elevated with the Thai influence spices used.

Really enjoyed how nicely charred the florets of the cauliflower are, yet so tender on the insides. Crisp curry leaves provided a nice crunch to the thick curry spiced paste. Super yummy, but can be a little on the heavy side from the coconut cream