Mr. D and I have been on a quest of Shanghai cuisine lately. It was his birthday a while back, and we decided to head to Lynn Shanghai Cuisine, a restaurant we have planned to visit for ages.
Although Lynn Shanghai Cuisine is located on one of the main streets in Sydney CBD, it is actually quite easy to miss. The restaurant is tucked away in the Castlereagh Club, so pay attention to the signs when you are on the Castlereagh Street block between Park and Bathurst Streets.
Lynn Shanghai Cuisine has been on our ever-growing bucket list of restaurants since we have read about how they claimed to have better Xiao Long Bao than Din Tai Fung several years ago. So of course, our first dish had to be the Steamed Pork Buns (AUD $9.80/8pc). These tasty little dumplings were plump with soup, which is always a great sign for Xiao Long Bao. However, we found them to be too lightly seasoned for our liking.
I ordered the Shredded Chicken, Bean Jelly Noodles in Peanut Sauce (AUD $9.80) the second I spotted it on Lynn’s menu as it is my favourite Shanghai appetiser. The bean jelly noodles were a tad too chewy and salty but the portion was very generous. Yet, there was very few shredded chicken and cucumber in this dish. The proportion between the shredded goodness and the bean jelly noodles seemed to be a bit off balance.
King Prawns with Salty Egg Yolk (AUD $26.80) was savoury, buttery, eggy, and very rich, which is exactly like what you will expect from a good salty egg dish! Even though this dish from Lynn wasn’t as greasy as those in some other Chinese restaurants, I would still recommend having it with some tea and rice to cut through the richness.
We ordered Famous Szechuan Style Fried Chilli Chicken (AUD $19.80) simply because it looked decadent on the menu! When a large amount of crispy chicken pieces and dried chilli was served in a cone-shape woven basket, it basically called for a food-envy Instagram post! The chicken was flavourful, crispy and spicy. But we wondered if it was necessary to serve it with that much dried chilli.
Pan Fried Pork Buns (AUD $11.80) was Mr. D’s favourite Shanghai dish, and these from Lynn didn’t disappoint. Juicy pork with copious amount of soup wrapped by some fresh crispy bottom buns, who wouldn’t want a couple of these?
Overall, Lynn is not a bad option when you want to go for a Shanghai cuisine fix in the CBD. But in terms of Xiao Long Bao, our hearts still go to Din Tai Fung.
Do you like Shanghai cuisine? Who do you think has the best Xiao Long Bao?
Lynn Shanghai Cuisine
Website / lynnshanghaicuisine.com.au
Phone / (+61) 02 9237 7780
Address / 199 Castlereagh St, Sydney NSW 2000
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