Thankfully we were invited to a celebratory re-opening dinner at Lynn Shanghai restaurant in the Castlereagh club in the heart of Sydney city. Organised by Joanne Foodology, on our table were a number of Instafoodie friends including Lilo Peng, Ryan La, Tomodachingo, Small but Hungry, Jamie_xoxo and Mavrick. There were many other Sydney foodies at the event including Cecelia from FCBA, Chloe Sueee and many more.

The restaurant has plenty of seating and accomodated this large group of foodies with ease. The kitchen is open, allowing you to watch the chef’s in action making dumplings from scratch.

To celebrate the re-opening, we experienced a banquet of epic proportions. To start, we had china chilli bean jelly, thick noodles with a huge flavour kick and not too hot, with szechuan peppers which gave the dish a tangy flavour which sometimes described as numb. We loved the peking duck spring rolls and could have easily devoured many of these, if not for the feast ahead.

Next up was the mixed dim sum platter with an assortment of dumplings, little pillows of goodness. We love dumplings and there were no exceptions here. The platter included scallop and pork dumplings, amber prawn dumplings, steamed mushroom dumplings and something different the steamed fish and pumpkin dumplings. Lynn also does a decent xiao long bao(steamed pork dumpling) another favourite bring the pan fried pork dumplings.

Next up, what can be described as a Chinese version of the taco, which consisted of a baked sesame pocket that we filled with chicken and pine nuts. The boiled fish in hot chilli oil, was a beautifully fragrant dish that may look a little daunting if you aren’t into spicy. Thankfully looks were deceiving and the dish not as hot as the name would suggest.

The lamb chops with cumin and pepper may be a little fatty, but seriously flavoursome and more-ish, as was the szechuan style fried chilli chicken which drew comparison to popcorn chicken.

For dessert, cloud like sweet buns. The red bean and banana, a different flavour combination that worked. Most impressive was the sweet salted custard buns which were made to look like mushrooms, really cool. The video we took tearing them apart with the custard oozing out was very popular on Instagram. 

Thanks to Lynn restaurant for their hospitality. We had a fun experience, the food was enjoyable with plenty of spice, the buns and dumplings were quality too.

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http://www.lynnshanghaicuisine.com.au/lynn_shanghai_cuisine.html