Location: 216 East 49th Street
(between Second and Third avenues)
Hours: Open 12pm to 12am daily
Phone: 212.888.4555 | Fax: 212.755.6470

Open since 1987, Chin Chin is New York's premier destination for haute Chinese
cuisine. The menu features ingredients from around the world, prepared with Asian
techniques and spices--a far cry from your neighborhood General Tso's. The Grand
Marnier prawns (a Frank Bruni favorite) have proven to be the crowd-luring dish
while the minced squab in lettuce wraps have also lasted the test of time.
Zagat hails owner Jimmy Chin as one of New York's most gracious hosts year after year.



PRESS:


Eater.com interview with Jimmy Chin 11/02/11


New York Times Review 03/24/10 - New York Social Diary 03/03/10 - Eater's Essential Restaurants '09


NYTimes Diner's Journal 07/20/09 - NYTimes Dining 03/02/05 - John Mariani for Gayot




Cindy Adams writes:
Chin Chin, the classy Chinese restaurant on East 49th. The main man, Jimmy Chin,
says to an old-friend diner: "Vuss machts du?" A nearby patron looks up from
devouring his dumplings to ask: "How come you can say, 'How are you?' in perfect
Yiddish?" Reaching into his shirt, Chin pulls out a Jewish medal. "I'm a Chinese Jew,"
he says. Only in New York, kids, only in New York. (08/06/04)

Liz Smith writes:
...SINCE I have never had even a free drink, let alone a meal at the East 49th Street
restaurant Chin Chin, let me unequivocally say that their Grand Marnier shrimp is
one of New York's grandest and most surprising dishes. Go try it! And note all the
good-looking "with-it" patrons as well as those big tough guys there at night
entertaining their daughters. It's an amazing restaurant, just off Third Avenue
near Smith & Wollensky. (07/26/01)




[2011] A "tried-and-true" nexus for Midtown "business lunching", this circa-1987
"favorite" offers "reliable" Chinese cuisine for a "high-en" tab, but the "creative"
dishes - like the "superb", "off-the-menu" Grand Marnier shrimp - are "worth every penny";
though the servers "aim to please", it "helps to be a regular".

[2010] Favored by "corporate T&E" types, this "longtime" "upscale" Midtown Chinese
standby still "hits the spot with its "fine" cuisine (ask for the "outstanding Grand
Marnier shrimp") via an "attentive" crew; in all, the package is win-win because "you
get what you pay for."

[2009] For a taste of "emperor's dining", this longtime Midtown Chinese offers "delicate,
satisfying" dishes indluing a "must-try" Grand Marnier shrimp; its "corporate" following
feels it's "worth the premium" prices given such "refined" fare and "courteous" service.

[2008] For "gourmet Chinese" in Midtown, you can't do much better than this veteran
whose fare is "excellent no matter what the dish", and served in "stylish", "calm"
digs; maybe it's "pricey", but most are happy to pay.

[2007] "Not your ordinary Chinese", this "sophisticated" Midtowner is a 20-year-old
"favorite" that has reliably fine cuisine and service; sure, it's "a bit pricey", but you
can "throw darts at the menu and come up with a fantastic meal" every time.

[2006] "The crowd always looks happy" at this longtime "gourmet" Midtown Chinese
where "familiar" dishes manage to seem "fresh and different" thanks to their "beautiful
preparation"; "superior" service further justifies the "high-end" price tag.

[2005] "Classic" and "civilized", this "designer" Midtown Chinese "never fails", offering
a "top-flight" menu highlighted by its "one-of-a-kind Grand Marnier shrimp"; if pricing is
similarly "top-shelf", most feel "you get a lot" in return.