Ever since Chin Chin and its neon pink rabbit hopped into town (in 2017, as an offshoot of the popular Melbourne original), the cavernous, multi-room diner has served up big boisterous vibes. It’s perpetually rammed with a good-time crowd downing cocktails and competing for dominance over an ’80s-inflected soundtrack.

Most tables are eating the signature kingfish sashimi – thin slices of raw fish on a delightfully zesty lime sauce with punchy chilli – and other go-to dishes include fall- off-the-bone, twice-cooked beef short ribs with a textural coconut salad, and banana roti with coconut sorbet and condensed milk that’s a collision of hot, cold, sweet and crisp.

It’s a big menu and some things miss the mark (such as the overly tough beef in a massaman curry), but if you’re looking for a rowdy time with crowd-pleasing food, this is your place.