The Biere Club Has Launched A New Pan Asian Restaurant And We Have All The Deets

The good folks at The Biere Club are giving Pan Asian food lovers plenty to drool over with their latest offering — Chin Chin. Dig into seafood soups, satays, and creamy curries in a relaxed setting. 

Part of the 153 Biere Street compound, Chin Chin by The Biere Club involves a breezy outdoor space complete with an open kitchen. Upholstered chairs with bold, floral {chintz} prints give the restaurant most of its colour. Do make a reservation if you are here on the weekend though.

Be prepared to be spoilt for choice as Chin Chin presents you with a rather extensive menu. If you are here on a balmy day and are in the need for an instant pick-me-up, we recommend the Indonesian Creamy Coconut and Seafood Soup. The coconut-based broth comes studded with juicy prawns, slivers of calamari and chunks of fish. The added glass noodles sure does give you something to slurp on. This pairs well with the Thai Grilled Mushrooms — regular button mushrooms coated generously in spices before hitting the grill. Equally robust was the Indonesian Satay that had a lovely hit of cumin to it.

If you prefer to keep things light go for the Tangy Glass Noodle with Minced Chicken and Prawn. The salad has enough heft and flavour to serve you well as a starter. However, we recommend you give the dim-sums a skip. While presented beautifully, the fillings were run of the mill and the skins a tad too thick for our liking.

For the mains, we went with the Thai Green Curry and weren’t disappointed. Presented with a plate of fragrant jasmine rice, the curry was silken and the chunks of fish were cooked to a flaky consistency. We also loved the sweet and sour Pork Malaysian Noodles. The fatty, slivers of meat coated the noodles with enough grease to make it a bowl of comfort food.

In the end, we mopped up a glass of ruby-red cubes of sweet water chestnuts that came floating in coconut milk. This was so light and on the dot that we couldn’t help but lap it all up even though our tummies were full. The Lemongrass Panacotta too was airy and the chunks of litchi, on top, gave the dish texture and a fruity sweetness.

They are starting off with Japanese offerings in a few months. So, there’s that to look forward to.