Alex Chin [Chef, Suzie Wong's]

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Hong Kong native Alex Chin has been an innovator in Asian cuisine in Cincinnati for over 25 years, from his first small restaurant in Clifton to his critically acclaimed Pacific Moon Café. Currently Chef Chin is overseeing the kitchen at Suzie Wong’s (1544 Madison Road, East Walnut Hills, 513-751-3333). The sleek dining room serves as the backdrop for Chin’s modern take on all things Asian. Chin has created updates on classics such as Vietnamese Pho and Pad Thai, as well as developed unexpected flavor profiles in new dishes such as Cambodian Carpaccio or Malaysian Chicken in a Claypot.

In addition to his cooking, Chin has innovated dining in Cincinnati.

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In 1985, he was the first to offer local Chinese food delivery. That tradition remains to this day at Suzie Wong’s, which offers delivery within an approximate three-mile radius of the restaurant, which includes all of downtown.

CityBeat: What was the last great meal that you ate and where did you eat it?
Alex Chin: Honestly, it was at Jean Robert’s Table. Jean-Robert de Cavel is a great friend of mine, but I have to say I had the frog leg appetizer and skatefish for my entrée and I loved it.

CB: There are so many new Asian restaurants in Cincinnati, how do you make your kitchen stand out above the rest?
AC: Fresh ingredients, unique spices and great presentation is what I give to every dish, and I hope that my guests enjoy it.