Chin Chin
ADDRESS: 216 East 49th Street
(Between Second and Third Avenues)
New York, NY 10017
WEB SITE: www.chinchinny.com
TELEPHONE: (212) 888-4555
FAX: (212) 755-6470
HOURS: Lunch: 11:45 AM – 3:00 PM, Mon.-Fri. Dinner: 3:00 PM – 12:00 Midnight, Mon.-Fri.
4:30 PM – 12:00 Midnight, Sat.
4:30 PM – 11:00 PM, Sun.
CUISINE: Nouvelle Chinese
(Owner/chef James Chin combines
classic, regional Chinese dishes with
innovative new global ones.)
CREDIT CARDS: All major
PRICE RANGE: Lunch (entrees): $12.00 – $19.00
Dinner (entrees): $18.00 – $25.00
DRESS: Casual Elegant
RESERVATIONS: Recommended
SEATING CAPACITY: Front Dining Room: 80
Side Dining Room: 20
(Indoor Garden seats 50)
NUMBER OF ROOMS: 3
(Indoor Garden seats 50)
PARTY FACILITIES: Available upon request
(Side dining room and indoor garden are
frequently used for private parties and special events.)
BAR: Full-service sit-down bar. The 25-foot long
L-shaped custom-made birds eye maple and
granite bar, located in the front of the restaurant,
features a superior global wine list with a particular
emphasis on California wines. The elegant steel barstools
are custom-made by Philippe Starck. A variety of wines
are available by the glass. In addition, a premier selection
of spirits, liquors, digestifs, dessert wines, imported beers,
and specialty cocktails such as Lychee Martinis, are also
available. The Lunch and Dinner Menus are available at the
bar.
DESIGNERS: James Chin
John Jay
(Former Art Director at Bloomindale’s;
Current Art Director at Nike)
EXECUTIVE CHEF: James Chin
CHEF DE CUISINE: Hin Kuen Chin
OWNER: James Chin
OPENING DATE: July 25, 1987
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Contemporary, romantic ambiance. The stylish front dining
room is enhanced by a 9-foot high arched ceiling, Donghia
fabric-upholstered banquettes, handsome Italian leather chairs, cream-colored walls with black-and-white framed family photos from China, elegant brown carpeting, maple columns and partitions, and track lighting to create a handsome, modern setting.
The intimate side dining room is enhanced by an 8-foot
high ceiling, fabric-upholstered banquettes, imported Italian
leather chairs, and mood lighting.
INDOOR GARDEN: A serene skylit indoor garden, located at the rear of
of the restaurant, seats 50 people. It features a skylight
with views of the sky and trees above, Italian leather
chairs, red walls with black trimming, and mood
lighting to create an Asian-inspired indoor garden.
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Review By Nancy Walman
Chin Chin primarily serves Asian cuisine, but this “restaurant Chinois” has a distinctly international appeal. The unique menu features a variety of ingredients from around the world, prepared with Asian techniques and spices in an elegant upscale atmosphere. Designed by advertising virtuoso John Jay, the restaurant has both a classic and contemporary feel, and is decorated by sepia-toned family photographs from China.
The design features soft mood lighting, a soothing beige color theme, well-spaced tables, set with crisp white table cloths and fresh flowers and comfortable fabric-covered banquettes. Owner Jimmy Chin is one the most cordial hosts in Manhattan (his penchant for high-end cuisine developed after working at some of the most renowned eateries in New York, including Shun Lee and David K’s). Service is equal to New York’s finest French or Italian venues. Food is outstanding. Fresh marinated cauliflower and bean sprouts arrive with excellent cocktails, such as a Lychee Martini (a fun play on a frozen margarita). Dumplings are ethereal and soft shell crabs (a special) are the best imaginable: Lightly battered, crunchy and doused with salt and pepper. The Grand Marnier prawns have proven to be the crowd-luring dish. Small wonder since they avoid the cliché of being overly sweet and incorporate a bit of mayonnaise to impart a delicate salty underscore. The minced squab in lettuce wraps have lasted the test of time. They are paragons of this much-abused dish. 
Peking Duck, the hallmark or a fine Chinese restaurant, is as good as it gets. While it can be order “two ways” with the duck meat offered as a second course, go for the “single” preparation and you will dote on wonderfully thin pancakes, stuffed with parchment skin, moist meat, scallions and hoisin sauce. New additions to the menu include bean sprout rolls, minced squab in lettuce pockets, salt and pepper scallops and hot & sour Szechuan cabbage (all appetizers). Recently arrived entrees offer ma po tofu casserole, toysan fried rice, Cantonese mai fun with shrimp, cellophane noodles vegetarian, sake shiitake chicken, lamb medallions with spring greens, pan Asian crisped salmon and crisped Indochine beef.
Fresh fruit and green tea make the ideal conclusion. While there is a good and fairly priced wine list, we prefer anything with bubbles with Chinese food: Beer or Champagne for example. Chin Chin is located in Midtown among commercial high-rises, but don’t be surprised to see hip-hop celebrities or pro athletes at the next table. Chin Chin is that rarity — a famous restaurant that lives up to its hype. It is said that in over 40 years in the business, Mr. Chin has never taken a sick day. Let’s wish him 40 years more.
Copyright 2008 By Punchin International. All Rights Reserved
Sample Menu Items (Subject to Change)
APPETIZERS – HOT
bean sprout rolls $9.50
satay chicken $10.50
steamed shrimp dumplings $12.00
steamed chicken dumplings $9.50
steamed vegetable dumplings $9.50
pan fried dumplings (pork) $10.50
szechuan wontons $9.50
bbq spare ribs $18.50
sweet and sour spare ribs $14.50
crispy fried squid $11.00
spring or veggie rolls $6.50
scallion pancakes $6.50
vegetable duck pie w. crepes $12.00
chicken soong in lettuce pocket $14.50
minced squab in lettuce pocket $19.50
maine lobster roll $28.50
salt and pepper scallops $14.50
APPETIZERS – COLD
shredded jellyfish $12.50
thousand year old egg w. pickled shallot $10.50
cold noodles w. hot sesame sauce $12.00
shredded chicken salad w. eggplant $12.00
tossed agar salad $10.50
shredded roast duck salad $11.00
cold bean curd w. two sauces $9.50
hong kong shrimp cocktail $14.50
hot & sour szechuan cabbage $8.50
five spice aromatic beef $11.50
SOUP
velvet corn soup $6.00
hot and sour $6.00
shark fin $16.00
chunky fish chowder $7.50
wonton $6.50
clams w. ginger broth $7.50
fresh watercress w. chicken $7.50
VEGETABLES & RICE
eggplant w. garlic sauce $12.50
moo shu vegetable: 2 crepes $12.50 – 4 crepes $20.50
dry sauteed string beans $12.50
chinese broccoli w. oyster sauce $12.50
american broccoli w. garlic sauce $11.50
poached spinach w. garlic $11.50
buddhist delight $14.50
chinese ratatouille casserole $14.50
country style bean curd $13.50
ma po tofu casserole $14.50
ten ingredients fried rice $12.50
vegetable fried rice $11.50
toysan fried rice $12.50
PASTA
broad fun noodles w. beef $15.50
lo mein (beef or chicken) $15.50
beef w. vermicelli noodles $14.50
crispy pan fried egg noodles $18.50
singapore rice noodles (mai fun) $15.50
cantonese mai fun w. shrimp $15.50
angel hair pasta w. fresh greens $15.50
angel hair pasta w. assorted seafood $21.50
cellophane noodles vegetarian $15.50
FOWL
peking duck – one or two ways $41.50
three glass chicken $19.50
shredded chicken w. garlic sauce $19.50
tung on chicken $19.50
lemon chicken $19.50
country style chicken w. spinach $19.50
sake shiitake chicken $20.50
diced chicken w. walnuts & leeks $19.50
sesame chicken $19.50
chicken confucius $19.50
hungchiew chicken $19.50
alley-oop chicken $19.50
tea smoked duck w. scallion bread $21.00
breast of duckling toysan $19.50
boneless duckling a l’orange $19.50
grilled baby quails $19.50
PORK & LAMB
lamb medallions w. spring greens $19.50
curried lamb stew $18.50
shredded pork w. garlic sauce $18.50
moo shu pork w. crepes $20.50
hong kong pork filets $18.50
mongolian shredded pork $18.50
pork and beans $18.50
shoemaker pork loin $18.50
sweet and sour pork $21.50
chin-do shredded pork $19.50
SEAFOOD
lobster w. ginger & scallions $35.50
steamed lobster w. lemon $35.50
old fashioned lobster cantonese $35.50
shanghai lobster $35.50
steamed or crispy bass $29.50
jumbo prawns szechuan $27.50
jumbo prawns w. lobster sauce $27.50
sesame prawns formosa $27.50
chin chin shrimp scampi $25.50
pan asian crisped salmon $21.50
clams w. black bean sauce $19.50
scallion mussels in casserole $18.50
general chin’s squid $21.50
king crab meat w. spinach $28.50
cha-cha shrimp $26.50
scallops mandalay $24.50
heart and sole $27.50
BEEF
veal medallions peppercorn sauce $22.50
crisped orange beef $23.50
crisped indochine beef $23.50
chin chin steak w. asparagus $28.50
filet mignon w. mushroom and broccoli $29.50
shredded beef w. chilis and black bean sauce $19.50
sliced steak w. broccoli spears $19.50
mama chin beef $22.50
sauteed citrus beef $22.50
garlic beef short ribs $25.00
PEKING DUCK DINNER
$36.00 per person – two or more people only
choice of soup:
wonton or hot and sour
crispy duck skin w. pancakes, hoisin sauce, & scallion
sauteed shredded duck meat
toysan fried rice
poached spinach
homemade sorbet or ice cream
DESSERTS
sorbet $5.00 – ice cream $5.00
lychees $7.00
fresh fruits $7.00
assorted pies and cakes $7.00
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CHIN CHIN: VENERABLE MIDTOWN RESTAURANT CELEBRATES
EXECUTIVE CHEF JAMES CHIN’S NOUVELLE CHINESE COOKING
Chin Chin, the venerable, contemporary midtown restaurant, features the Nouvelle Chinese menus of owner/executive chef James Chin and his chef de cuisine, Hin Kuen Chin. The restaurant, which opened in 1987, has received numerous culinary accolades over the years.
Chin Chin’s contemporary. romantic atmosphere recreates the modern ambiance of an international restaurant. At the entrance of the restaurant is a handsome 25-foot long custom-made birds eye maple and granite bar. The two dining rooms are enhanced by a 9-foot high arched ceiling, Donghia fabric-upholstered banquettes, handsome Italian leather chairs, elegant brown carpeting, cream-colored walls with black-and-white framed family photos from China, maple columns and partitions, and mood lighting. In the back of the restaurant is an Asian-inspired indoor garden which is frequently used for private parties.
Chin Chin’s Nouvelle Chinese menus are sophisticated and classic, yet simple and earthy. Owner/Executive Chef James Chin’s seasonal menus combine the regional, classic dishes of China with innovative new global ones. He works closely with Chef de Cuisine Hin Kuen Chin, his cousin who opened the restaurant with him. They integrate traditional, cooking styles and traditions of China with ingredients from around the world. Their menus are enhanced by a unique, creative selection of fresh seasonal ingredients, an exciting choice of classic hot and cold Chinese appetizers, and a wide selection of fresh fish and meat dishes. Their use of fresh fruits, seasonal vegetables as well as a variety of regional Chinese flavors is the foundation of Chin Chin’s culinary style.
Executive Chef James Chin celebrates regional Chinese cooking at Chin Chin with global ingredients that are seasonal. A native of Canton, China, James moved to New York City with his family at the age of 9, where his family opened a Chinese laundry in Brooklyn. He learned to cook from his mother at home and at a Chinese restaurant across the street where he worked every summer growing up. After graduating from college, he worked in numerous restaurants in Manhattan in the kitchen and on the floor. Although many of the restaurants he worked at were Chinese, he also worked at several Italian and American restaurants. During these years, he learned every aspect of the restaurant business. It was always his dream to open his own establishment one day. His dream was fulfilled when he opened Chin Chin in 1987.
James Chin comments on opening Chin Chin: “I was delighted to open my own restaurant after so many years in the business. However, I didn’t want to open a traditional Chinese restaurant either in terms of décor or menus. I worked with my cousin John Jay, the art director at Bloomingdale’s who is currently the art director at Nike. We designed a modern, contemporary restaurant with international flair. The only items that are Chinese are the old black-and-white photos of our family that were taken in China. I hired my other cousin, Hin Kuen Chin, an accomplished chef, to be the Chef de Cuisine. We created Nouvelle Chinese menus combining classic, regional Chinese dishes with innovative new global ones. I am also the host and enjoy meeting new customers and greeting long-time ones. I am always at the restaurant and enjoy being there. It is truly my passion.”
James’s summer specialties include: Soft Shell Crabs, Razor Clams, and Fresh Scallops in the Shell.
James comments: “The cooking of China in general is sophisticated and flavorful yet simple and earthy. I grew up in Canton so that some of my culinary roots are based in that particular region. Later on, after moving to New York City at a young age and working at a Cantonese restaurant across the street from my home, I studied Chinese cooking and presentation. However, I remain inspired by constant experimentation with seasonal global ingredients so that Chin Chin’s dishes evolve along with the menus. My philosophy with food is to keep the flavors simple and let the ingredients shine. If you over-complicate the food, the flavors become muddled.”
Restaurateur/Wine Director James Chin oversees the areas of food, wine, service, and ambiance. He provides personalized, individual service and attention to all diners to ensure a memorable dining experience. For the past 4 years, he has been named one of top ten “Gracious Hosts” by Zagat Survey.
James explains: “At Chin Chin, I have created a sophisticated, elegant yet comfortable, environment with friendly and attentive service – professional and unobtrusive yet warm and welcoming – treating each diner as an individual. For 23 years, I have gotten to know many of my customers. Some have become good friends. I want people to come and relax. Most people like simplicity, consistency, and warm, comfortable surroundings. It is a pleasure providing this personal hospitality.”
Chin Chin features a superior selection of wines from around the world with a particular emphasis on California wines. The global wine list, created by James Chin, changes seasonally and is continually evolving. An impressive number of wines are available by the glass. The wine list has received several honorary mentions by The Wine Spectator.
James explains his philosophy of this seasonal global wine list: “Chin Chin’s global wine list offers an extensive selection of first-class wines. I work closely with both small and large-estate vineyards to create a unique selection of wines to complement my menus. It is my belief that by removing an intimidating edge to the presentation, selection, and service of wine, my guests can relax, have fun, and become more familiar with the exciting variety of international wines.”
Chin Chin has already become so popular that many customers have rented the restaurant, side dining room, and indoor garden for private parties, business events, celebrity parties, and even weddings. James works very closely with his customers in creating customized special event menus and accommodations.
At Chin Chin, the prices remain moderate. Dinner entrees range from $18.00 for the Shredded Pork with Garlic Sauce up to $28.00 for Jumbo Prawns with Lobster Sauce. The restaurant is open 5 days a week for lunch and seven nights a week for dinner.
James concludes: “Chin Chin, first and foremost, celebrates the union of fine international wine, Nouvelle Chinese food, personalized service, and a modern atmosphere. Although I have created a sophisticated dining experience at Chin Chin, I want my customers to feel comfortable and enjoy themselves as though they were in my own home. There is no attitude or pretense here.”
Chin Chin, with its Nouvelle Chinese menus created by Executive Chef James Chin, superior global wine list created by James Chin, casual elegant setting, first-class service, and personalized proprietorship, offers a refined dining experience for all to enjoy.
