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Cuisine Magazine - September 2009
Delicious Asian-inspired food and superb innovative cocktails are the hallmarks of owner Tony Astle at his modern, fun-filled restaurant near the city centre. It's a great place to go with a crowd of friends, as the menu has a comprehensive collection of mostly authentic Thai dishes that are designed for sharing.
Cuisine Magazine - May 2009
New Zealand restaurant of the year Finalist
Michael Guy's Eating Out (NZ) 2009
"Its an amazingly busy place, understandably given theres nothing much else like it around..."
NZ Herald - March 2009
BEST PLACE TO EAT AND DRINK
Chinwag Eathai in High Street is good for a group, modern Thai in modern decor.
Jetstar Magazine - Chinwag feature, October 2007
BLOODY DELICIOUS
It’s easy to love Christchurch’s new modern Thai restaurant, ChinWag Eathai, with its slogan “bloody good food… made with love”. The brainchild of Christchurch chef/restaurateur Tony Astle – of award-winning Asian restaurant Indochine – ChinWag aims to take New Zealanders beyond green chicken curry and fish cakes. Start at the funky bar for Thai-style snacks and Thai-inspired cocktails, then adjourn to either the traditional communal tables downstairs or the more intimate tables upstairs.
The Press – Chinwag Eathai feature, August 2007
"Chinwag Eathai, which opened in July, transports customers on a fun and authentic foray into Thai-style dining with the focus on tasty, healthy, freshly cooked food served quickly in stylish surroundings.”
Slynkey - Chinwag feature, August 2007
The upper crust wildlife are indeed already clawing their way into Chinwag leaving nothing but empty Tattinger bottles behind them. Indochine, beware. It’s mating season and High Street is on heat. The architecture oozes Frank Lloyd Wright with a touch of high-class massage parlour (but in a very good way), and Chinwag brings a national first to Christchurch’s Asian-fusion dining market - communal dining. Anyone who has ventured across the ditch to Sydney recently may have heard about this international phenomenon-to-be.”