On the restaurant’s website, Maître Restaurateur Dave Chin writes: “Throughout the years, our favourite places to dine, whether with family and friends, colleagues or corporate clients, come and go as the world turns around and around. Some, however, challenge the test of time and evolve, reinvent and continue to delight as society changes.”

London, 1987 - it was here, in the city’s thriving and dynamic heart, that Chin’s was born. This upbeat, chic and dynamic new establishment lit a fire in the hearts of diners, serving a unique, mouth-watering menu lovingly prepared by experienced practitioners in Chinese cuisine. Chin’s quickly garnered a following of good food lovers the world over that has lasted nearly four decades.

Now, in its grand new home located at 5 Weld Quay, George Town, entrepreneur, founder, designer and gastronome Dave Chin, a Chaîne Professional member since 2011, along with his dedicated team of professionals, continue to excite the five senses with new and creative dishes, employing tried and tested cooking techniques that are guaranteed to impress the palate of even the most discerning diner.

[Ed. Chin’s Cuisine specialises in Xiang Cai (more popularly known as Hunan cuisine). Hunan is known as “the land of fish and rice”. Its culinary specialities are similar to the highly spiced Sichuan cuisine. Hunan cuisine is also famed for its sweet offerings.]

As an example of the delights on offer at Chin’s Cuisine, the Bailliage of Penang recently held a “Chinese Night” there.

Vice-Chargée de Presse Isabel Lim reported that the evening started off with four “happiness” appetisers, highlighting Chin’s signature Century Egg, along with spinach and Chinese mustard, sea conch and smoked chicken.

After experiencing a full caviar course with all its condiments, the dinner progressed with a Sichuan flamed cod soup and baked crab in cheese. There followed a choice of braised abalone or a traditional pan-seared foie gras.

Dave Chin’s famous aromatic crispy duck was perfect with its combination of crispy skin yet succulent duck meat.

The main course was individual lobster truffle noodles. Isabel wrote that it was most definitely a luxury to have such silky smooth and bouncy truffled hand pulled noodles with a lobster for each guest.

To end the dinner, dessert was a traditional teow chew yam puff with a side of strawberry flavoured Snow’s clam nectar.

As one might expect the food was glorious, a fine display of the expertise of the culinary team at Chin’s Cuisine served in a lovely atmosphere where the impressive décor has the feel of being on a film set.

Chin’s Cuisine
5, Pengkalan Weld
10300 George Town
Pulau Pinang

Web: chinscuisine.my
Tel: +60 16-606 3211