【Sydney Food】Lynn Shanghai Cuisine

In my opinion, Lynn has the best Shanghainese pan-fried pork buns in Sydney.

—–HER{curio}MAJESTY SCORE SHEET—–

Visited: 17 October 2014 (for dinner).

Food: 8/10 || Ambiance: 7/10 || Service: 7.5/10

What I loved: The food. Value for money.

Will I come back: Yes.

 

It’s located conveniently near Town Hall station, on Castlereagh Street. However, it is somewhat hidden inside a club and the shopfront is not very easy to get noticed of.

This place tends to be under-staffed, and the food sometimes takes a while to come. Even so, it’s a good place to pig out on a Chinese feast without having to bleed out your wallet. The only complaint I have about this place is their lack of phone reception in certain areas. Other than that, the price is affordable and the portion is generous, I will come back.

King prawns with salty egg yolk, $28. One of my favourite Chinese delicacies.

Green sprouts with mushroom, $16.80.

Crispy oriental chicken, $19.80.

Steamed pork buns (8), $8.80. Pretty affordable compared to Din Tai Fung (8 for $12.80).

Even though Din Tai Fung’s steamed buns are still superior, the steamed buns here are very decent, too.

Pan-fried pork buns, $10.80. The pan-fried pork buns here are not as greasy and salty than the other chain Shanghainese restaurants in Sydney that I used to frequent. The top part of the bun is soft and fluffy, yet he bottom bit is deliciously crusty.

Having said that, the buns here are not mind-blowingly spectacular, but it’s undoubtedly the perfect place to enjoy a good pork bun as the quality has been consistently good.

Pork buns that deserve a close-up.

Famous Shanghai style bamboo & salty pork soup, $12.80. Erica’s favourite.

Hot and sour soup, $9.8. The soup is quite small, most suitable to be shared between two people.

A copy of their menu can be found on their website: http://www.lynnshanghaicuisine.com.au/lynn_menu_new.pdf

By the way, the quickest way to put your order through is to fill up the order form at the table yourself, and hand it to the staff when they come around. It’s quite a common practice in Taiwan and China, and it saves both you and the staff a lot of time.

{Lynn}
Address: 199 Castlereagh Street, Sydney NSW 
Website: http://www.lynnshanghaicuisine.com.au/lynn_shanghai_cuisine.html