Chin's

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Whenever it comes to recommendations, I often get asked by my dearest readers, friends and family the golden question of them all - "Jess, what's the best place to have a fancy, classy dinner ah?" To be honest, the list I can come up with, would be an endless one. (Malaysia is awesome like that!)But if you narrow it down to Asian cuisines in Penang, only ONE will always remain on the top of my list.Before I begin, let me share a little bit of trivia to those who thirst for its background story.enlightenedCHIN’S first opened in London back in 1987 by a Malaysian entrepreneur, Mr. Dave Chin. This classy Asian eatery took England’s Food & Beverage scene by storm, winning two highly coveted and prestigious awards – ‘Best Restaurant of The Year’ by What’s On in London Magazine and ‘The Best Chinese Restaurant in UK’ by Stores Magazine, USA.On this blazing trail of collective accolades, CHIN’S Restaurant was recognized as “Best of the Best” by Good life Magazine, UK.Upon setting foot into CHIN'S, the first thing that greets its patrons is a large and rather unique, psychedelic framed modern art mounted onto the indigo wall. This is something you don't see very often - especially in Chinese restaurants!Then again, CHIN'S never fails to surprise, does it? The modern art depicting artistric portraiture of iconic figures placed behind traditional Chinese furnitureof solid wood and gold trimmings make a delightful and cosy patio for guests to sit before or after mealsWalking past the patio, I entered the main dining venue of CHIN'S.I was taken aback at how elaborately stunning the interior was! surprise It was not only extremely classy, but it came with a modern twist as well. Apart from being well-lit with chandeliers, various forms of contemporary art hung from the walls and ceilings. Thanks to CHIN'S, I was fortunate enough to be reserved a table directly adjacent to the sea and night sky, despite it being in full capacity. They seem to know my fondness towards picturesque views while dining. smileyEven the spotlights were specially adjusted for me (to take nice photos)! How thoughtful. I began to realize that every table had intricate settings - which included a hand-painted ceramic plate each too.Paying attention to the fine artwork by hand-painted artisans, I could decipher that each artwork had an emotion within and a story to tell. Below is a compilation of some of my favorites!Decor and interior aside, I know you are dying to know how good the food at CHIN'S are. They knew I didn't exactly fancy anything too sweet and especially nothing too spicy, so they hand-picked a menu that would suit my taste best.I am usually not a picky eater, but who doesn't like having their preferences catered to? They made me feel so welcome with their simple, thoughtful gestures and friendly demanour, and I could see how every customer in the restaurant was attentively paid attention to. This makes CHIN'S stand out even more, with their impeccable customer service. Fairy Blossom tea (comes with free refills!)This delightful herbal tea was served piping hot, was smoky and had a light floral aftertaste to it.You gotta admit – it looks pretty too! This is a perfect alternative to some of the more commercial types of teabags/teapots/tea leaves that we see in repetition everywhere. Four Seasons AppetizerThis platter was served with four mini dishes.From L-R: Gele Mountain Chicken, Citrus Winter Melon, Prawn on Toast and Spinach with Pinenut & Mustard. Gele Mountain ChickenThis came in chicken chunks with peanuts.The chicken was tender, flavourful and presented in an (edible) miniature crispy basket. Citrus Winter MelonAs I wasn't a fan of winter melons, I was rather hesistant. But to my surprise, I loved it surpriseThe winter melon came in tiny cubes and each mouthful was burst of citrus wonder.This dish is served cold and it tastes just like sweet tangerines! Prawn on ToastThis crispy toasted pastry is laden with sesame seeds and shredded prawn meat.It is also a tad spicy from the prawn paste and XO Sauce. I loved its smoked, burnt after-taste! Spinach with Pinenut & Mustard.I liked how the spinach leaves were presented so adorably. devilIt was neatly stacked up in a tiny pile with the pinenuts! This dish was slightly sourish and spicy to open one's appetite for the next meal; serving the purpose of an appetizer altogether.Golden Needle Mushroom This was one of my strong favorites. Deep-fried to crispy goodness, these little ones were irresistable to ever stop digging in for more. I liked how it was tassled with thinly sliced onions and spring onions too. yesComfort food, I must say The kind that you wish would come was bottomless (much like Nachos!) with your beer.Szechuan Flame Codfish Soup This dish made a grand entrance towards my table.THIS. BOWL. IS. ON. FIRE!! It was was accompanied with flaming charcoals encircling the bowl.The soup was hot and had a spicy as well as a slight sourish tang to it. Inside, lay tiny bits of winter melon, chilli slices, pickled chilli and of course, codfish fillets.I liked how this instantaneously warms up my tummy and cleared my nasals with its hearty, warm piquancy.Aromatic Crispy DuckThe taste was mind-blowing! yes The flavour of the crisp, yet tender shredded duck slices was bold and the accompaniment of the duck sauce, cucumber and spring onion complemented this dish so well. Red Lantern Chinese Cabbage Just like the Garlic Cucumber, this was also a very simple looking dish that exceeded my expectations.These slices of cabbage were cooked until soft, warm and had this unique twang of sweet and spicyness, as this dish was cooked with chilies and whole garlic cloves. This is arguably one of my favorite dishes here! Double Flavored Freshwater FishThere's an obvious reason why this dish was given its name.It comes in two very contrasting parts of flavour and garnishing. Left : Hot & Spicy side | Right : Pickled and Garlic side This recipe originated from the Hunan province!This dish was comes in the variant of a very popular freshwater fish, the Patin Fish or also known as the Iridescent Shark Catfish.Despite having two very opposing tastes, both flavours jive together very well with my palate. The juicy fish broth taste was distinct in both sides of the fish, and this dish is usually best eaten along with steamed rice. The two flavours were very strong contenders in being my favorite, but if I had to choose between them, I liked the left one best!Beef Tenderloin in Mustard and GarlicI've always had an eye for aesthetics so I've gotta say, this one takes the cake for the most beautiful food presentation, hands down!This medium well chunky beef cubes were mighty succulent, bursting with flavour and tender-soft, unlike plenty of beef I've eaten elsewhere where you'd bothersomely chew and chew to no end but just refuses to disintegrate. -___-"Sesame Black Bean with Crispy Pudding We have finally come to the desserts. Sweet tooths, rejoice! devilI would say that this savory dessert is most apt for those who dislike anythin too sweet. The pudding, although deep fried, was not oily but crispy on the outside and soft on the inside; flowing with custard the moment you sink your teeth into it. yesVery carefully made, CHIN'S!The sesame black bean ice-cream is also self-made by them, mind you. It had a vanilla base but a recognizable sesame after-taste.Maltose Toffee Apple Banana FruitsAs if one dessert wasn't already enough, CHIN'S pampered me with one more epic, gravity-defying dessert! heartThis dessert had to be eaten with extra care, for each fruit is coated with extremely hot toffee at boiling point. You would be writing a deathwish if you put one directly into your mouth immediately after this dish arrives! surpriseWhich, is why CHIN'S practices caution and had a waitress conduct the very interesting cool-down method for me.This dessert is leaning towards the sweeter side but hey, after the scrumptious feast, I could go for something sweet to wrap up my evening. Once you get past the hard, crunchy toffee bite, your tastebuds are treated to a warm, fruity taste of apple or banana (depending which one you ate!) An excellent alternative to how you would usually eat fruits! continue reading