This buzzy Thai eatery is still as booked-out as ever – now it’s giving you access to members-only tables.

 

A visit to this buzzy Thai eatery feels less like a meal and more like a party. Between the lively ambience, upbeat music and neon-pink lights, there’s a vibe as soon as you step through the doors. The drinks are unparalleled: choose from an extensive and playful list of cocktails, made with everything from reposado tequila to vanilla soju; and interesting wines from home and abroad.

 

Executive chef Benjamin Cooper’s menu is full of vivid, big-flavoured Thai dishes, many of which have been on the menu since day one. The quality of the produce is impressive; each week, the kitchen staff hand-picks about 7000 bunches of coriander, Thai basil and Vietnamese mint instead of using a machine – and you can taste the difference.

 

Our top picks are the fiery papaya salad, tossed with scud chilli and shrimp floss; refreshing kingfish sashimi with lime and coconut; and braised Wagyu pad see ew with silky hand-rolled noodles.

 

Every day of the week, Chin Chin is giving us access to tables that have previously been unbookable by the public, and for the first time have been made available through Broadsheet Access. 

 

Get a table for two or four, every night at 6pm and 8.30pm.

 

You can book 30 days in advance (and a minimum of three days prior) of your desired booking date.

 

Check out our other tables at Chris Lucas’s Society Dining Room, Kisumé, Yakimono and Grill Americano.