A marketing coordinator that enjoys reviewing in her spare time. Living in the Eastern Suburbs of Sydney - on the brink of something fabulous!
Published June 20th 2012
Located in the heart of Sydney's CBD on the ground floor of The Castlereagh Club (which is on Castlereagh Street between Park and Bathurst Streets) is Lynn Shanghai Cuisine. A whole three minutes walk from Town Hall Station, Lynn is great for a mid week lunch (and even fits into your lunch break).
The service was admittedly a little slow on the day I went, but the food was fresh and quite tasty. Between the two of us we sampled five dishes and there really was ample food, and even left overs. Note though, that they charge you thirty cents per take away container.
We started with the famous shanghai steamed pork buns. These aren't like the pork buns you'd expect to get at yum cha, but instead similar to the pork and prawn dumplings at Din Tai Fung (xiao long bao). They have a thin casing and soup inside. The dumplings were difficult to eat as the casing broke easily, which meant the soup ended up in the steaming container/in your bowl rather than on your spoon or - as would be ideal - in your mouth. Regardless, with a little vinegar, soy and chilli they were delicious.
We ordered one other dumpling/bun, which was the steamed crab meat and pork bun. This was very similar to the original pork bun and the taste was indistinguishably different.
From the appetisers we ordered the beef shank in five spice sauce. Surprisingly this was served cold. The 'shank' was sliced into thin pieces and though it had a nice flavour, it wasn't really in a sauce and was a bit dry. It was nice enough but the dishes all seemed to arrive at once and as this was cold, it was left behind.
For our veggie component we ordered the sautéed string beans and bamboo shoots. These were delicious. The beans were firm but not crunchy and there was a sprinkled topping of something unidentified - but quite possibly pork. We didn't quite get through this, and it became the take away dish.
From the hot dishes, we sampled the Beijing style shredded pork served with pancakes. This was quite unique. The pancakes were those you'd expect with Peking duck and the beef was in thick squiggles and quite meaty (not like the dried out shredded beef you can get at most Chinese restaurants).
Overall the meal was good and very satisfying but at over $30 a person for lunch, it was a tad expensive. The room is quite large and it was quiet for a weekday lunch - you allow yourself the privilege of forgetting you're in the CBD.