Chin's Chop Suey

Livonia, MI
Bar & Restaurant
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28205 Plymouth Rd
Livonia, MI
Opened in 1955
Mon-Thu 11am-9:30pm
Fri-Sat 11am-10:30pm
Sun 12:30pm-9:30pm
(734) 525-CHIN

Critiki ratings

Chin's Chop Suey



by 29 people



Everyone You
Decor 8.4
Drink Quality 5.4
Drink Selection 6.5
Food Quality 6.7
Food Selection 7
Mood 7.3
Music 5.2
Service 6.8
Tikiness 8.1
Tilt 7.6
Vibe 6.7

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Humuhumu’s description

More of a Chinese restaurant than a Polynesian one, Chin's Chop Suey was opened in 1955 by Marvin Chin, who opened the very Polynesian Chin Tiki
Chin Tiki
Detroit, MI
Bar, Restaurant & Floor Show
in Detroit 12 years later -- Chin Tiki closed in 1980.
Marvin's son Marlin nows owns and operates Chin's in Livonia, and some of the tiki decor from Chin Tiki has been relocated here.


redwingfox is a regular at Chin's Chop Suey, and is usually there often.
September 29, 2017, 12:34 AM
Great food and atmosphere with friendly workers !
bitterfishies has visited Chin's Chop Suey.
July 28, 2015, 3:42 PM
I don't have much to add, but the server we had was super sweet to me and my aunt's. I love the decor, and it was great to be able to send photos to my folks who used to eat there all the time when they were my age! I can understand their hesitation to put money into it, but I think they'd attract the college kids if they at least did a once a month full tiki experience.
Tiki Trev
Tiki Trev is a semi-regular at Chin's Chop Suey.
March 31, 2013, 7:50 PM
I go to Chin's quite often, so I figured it was time I write a review. I'm a native Detroiter, but I've gone on several tiki pilgrimages to the point that I like to think I've seen a fair number of establishments in this genre (over half on the top 25 on this site).

TikiBill's description and the photos give you a good idea of what you're getting into. Much like Frankie's Tiki Room in Las Vegas, the outside is generally unassuming. The sign is a beautiful googie-style callback to a bygone era, and the tikis out front hint at what you'll find inside. Step inside and you go back in time. Bamboo matting, thatch, jade tiles, a rock wall, a few large tikis and a beautiful (and unused) bar tucked into a corner. To make life easy on the staff it seems, you are asked to sit on one particular side of the restaurant (jade tile and bamboo divider down the middle), and aside from the annual christmas tiki show, the far side seems to go unused.

Friends of mine who are less enamored with the tiki sub-culture don't like going there because the food is unremarkable. And for the most part, I can't disagree with them. It's not "bad"... but it's not "great" either... it's just generic, bland chinese fare with a few americana items for the less "adventurous".

You'll also notice the music falls in that same "bland" and non-themed category (generic top-40 radio)... you'll notice it because there will be no other noise... because there's usually only a smattering of folks. I'm usually there on a Friday or Saturday night, but it may as well be a Tuesday afternoon. 5-8 patrons tops usually. It's not exactly in a popular restaurant/shop area, so there's not any foot-traffic to be had, and not likely that you'd happen across it while you're out shopping, etc. They seem to do a decent carryout business though.

And it kills me that it's not more popular. Realistically... Chin's could be on that list in the top 25 with a few changes. It's got the history and ties to tiki's golden past (20 years older than Chef Shangri-La in Chicago)... and it's got the decor. It seems like what holds it back could be some conscious decisions. For example, turn the lights down a touch, swap out the top-40 radio music with exotica/hawaiian, swap over to the bar-side of the restaurant (where some of the more interesting decor is), and put the servers in aloha shirts. That is a 0-day, near-zero cost change that could have a huge impact on presentation/feel.

Beyond that you'd be looking at incorporating some new menu items (a la Grass Skirt Tiki Room in Columbus or the Omni Hut in Smyrna)... for some more traditional polynesian tastes. Or build out the bar a bit more to cater to that end of the spectrum. I'm not saying a "cook from scratch" type menu. But find a supplier with more polynesian offerings that can be prepared with the same effort.

Like TikiBill said though... the grand shot in the arm would be opening something up in Ann Arbor or Royal Oak where you have a higher concentration of people "out and about" who want somewhere to go or something to do. But that's opening up a new restaurant more than it is "just moving"... and at that point, you lose the "historical" part of the attraction to Chin's. Don't get me wrong... I'd love to see an A-Frame tiki-revival here in Michigan... but I'm not sure who has the money to do it.

... until then. We have Chin's, and that's something to be proud of.
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Upcoming Visits
Regulars & Visitors
  • Zombified
  • Da Azn Wun
  • redwingfox
  • teakey
  • TikiBill
  • Tiki Trev
  • LouiseLilikoi
  • Anntiki
  • Chub
  • ExoticSabina
  • Rugby Matt
  • Gordy
  • Scott Pairan
  • ArrGounaut Jason
  • aloha.taboo
  • DanNowicki
View all 36 Chin's Chop Suey regulars & visitors