SETTING
Chic and chi-chi, Chine Chine is a modern Cantonese restaurant on the second floor of the hip haven of Bangkok’s young professionals,
J Avenue. Stylish Victorian meets with modern Chinese interior decorated with oversized chairs and crafted-tile wall in a modern pattern.
FOOD
Chine Chine is possibly one of the very few non-hotel restaurants that possess the ingredients of a hotel outlet. Many of the inhouse recipes are made from scratch. From XO sauce to Shanghai chilli oil, the chefs have mastered the techniques of great restaurants in Hong Kong. For those working in the Sukhumvit area, dim sum lunch is highly recommended. More adventurous fare on the menu includes meaty crispy pigeon and fried duck tongue, with all the right flavours. The menu comprises both conventional Cantonese dishes and modern, more spicy Thai-orientated treats. The star of the house, lobster noodle, is near perfect. Drunken prawns delicately steamed with a touch of Chinese liquor is served with a clear broth, and is tasty. For dessert, sago with cantaloupe is a refreshing treat to end a flavourful meal.
WINES
French and Italian wines dominate Chine Chine’s cellar. An extensive collection from the new world is also available with prices ranging from 3,000 to 14,000 baht per bottle.
SERVICE
The very keen waitstaff is highly attentive and has good knowledge of the menu, of what is fresh and what is in season.
PRICE
A moderate dinner for a couple comes in at about 3,000 baht, without drinks.
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| Tel: 0-2712-6541-2 |
| Reservations: Not necessary |
| Dress code: Smart/casual |
| Open: Information not given |
| Set meals: Lunch and dinner |
| Buffets: |
| Vegetarian dishes: Yes |
| Free drinking water: No |
| Use of MSG: No |
| Mobile phone allowed: No |
| Corkage: 300 baht |
| Amenities: Separate bar, lounge, live music, private room |
| Private parking: Yes |
| Car valet: No |
| Credit card: AE,V,MC |
| Established: 2005 |
| Website: |
| Email: Click Here |
| Previously listed: |
| Specialities |
Dim sum (lunch only)
Peking duck
Drunken prawns
Braised orange stuffed with abalone
Shark’s fin in clear broth
Lobster noodle |
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