Convenient yet carefully shielded away from the hustle and bustle of Central’s main roads, the Chin’s is a hidden gem waiting to be discovered. Intimate in ambience and elegant in decor, the Chin’s fits the very profile of an upscale Chinese fine diner, yet brings forth a unique contemporary twist that appeals to both local and foreign crowds.
Headed by Executive Chef Ringo Chow, the Chin’s offers sensational delectables from China’s past and present. Their traditional Cantonese fare is of course not to be missed, but neither is their wide range of provincial specialties from all across the country. Chef Chow has over thirty years cooking experience at Hong Kong’s most exquisite Chinese fine diners, effectively rendering him one of the most qualified and professional culinary masters to prepare the Chin’s most renowned dishes.
Brilliantly executed is the Chin’s Barbecued Kagoshima Chami Pork. Rightfully one of the diner’s most unforgettable dishes, the pork is evenly glazed and tantalizingly sweet. Our city is famous for roast meat so there’s no lack of dishes to compare to, but even so the Chin’s wins at producing the softest, juiciest meat that I’ve had the fortune to taste thus far. The incredibly tender texture of pork allows it to melt on our tongues, and the sweetness lingers with every meaty bite.
The most memorable dish, however, is the Chin’s Marinated Pumpkin with Plum Sauce. Crowned their most popular appetizer, these vividly bright diamonds are deceptively simple, but here nothing is quite what it seems. Meticulously prepared, no doubt, the pumpkin is inherently chewy, and hidden within is a mouthful of sweet and sour plum sauce. The fruity sourness works wonders on one’s appetite, and the dish is great as an appetizer before the meal as it is as a snack throughout.
Another impressive dish-- and most pleasing to the eye for some-- is the Steamed Assorted Seafood Dumpling with Champagne. Pearly pink and deceptively translucent at first sight, the dumpling skin is naturally tinted with pomegranate juice to achieve this attractive shade. The tasteful assortment of seafood within is nothing short of delicious, and lends a texture akin to the classical Chinese prawn dumpling. This dish is made unique by the slight aroma of champagne that follows, which as the Chin’s aims to do, adds an interesting modern twist to a once well-known Chinese classic.
It’s the simplest dishes that best show the talents of a chef. This we see from the Chin’s Simmered Bean Curd in Matsutake Sauce. As expected, the soup is clear and feather light, but the game changer of this dish is without doubt the intensely aromatic Matsutake, which effectively transforms the soup from an experience solely for the tongue to one that’s just as enjoyable for our noses. The simmered bean curd is nothing less than a work of art, as it is painstakingly crafted into a blossoming flower that looks to be taken straight out of a sculptural exhibition.
As a fine diner, the service provided at the Chin’s is above and beyond the bar. Add to that delicious food, gorgeous presentation, a fashionable interior, and a convenient location, there’s little reason why you shouldn’t give the Chin’s a chance. Whether for an exquisite, intimate lunch or a luxurious, celebratory dinner, head into Central now to enjoy a wonderful high-class dining experience!
Address: G/F, 13 Stanley Street, Central, Hong Kong
Opening Hours: Monday - Sunday; Lunch 12:00 p.m. - 3:00 p.m.; Dinner 6:00 p.m. - 10:00 p.m.
Phone No.: 2595 0808
Written by Vivien Au