Swanky Shanghai in city to rival other international and suburbia - Lynn in Sydney CBD

Lynn is the new kid of the block in the city's Castlereagh street within a clubhouse building. It serves Shanghai cuisine with a modern and classy touch. Service is efficient. Above all, the food is in the clouds.


All dianxin (dim sum) and jiaozi (gow jee) whether from the northern, central or southern provinces must go well with a pot of strong Chinese tea.

Smoked fish has been fully infused with spices influence dated since the historical trade links between ancient Chinese and the Persians and Arabs. Be careful of the bones though.

Very well made soft dumpling skin that is neither too thick, hard or easily broken. This spicy chilli oil drenched steamed dumpling is not for the faint hearted.

A must have is the xiaolongbao (small dragon bun / meat dumplings) with tasty stock encaseed within the delicately folded pastry wrapping. Eaten in two mouthfuls per piece to taste the full flavours of the outer, stock, filling and ginger-vinegar sauce.

Panfried meat buns that is lightly browned and not burnt (which is often the case in most restaurants). A pleasure to taste hot gravy oozing from the filling with every bite. Generous sprinkling of black sesame to give the bun an extra boost.

Radish fried buns very similar to puff pastry but has layered texture and a more crispy feel.

Chives and prawn pancake - very delicious

Sesame "pita" pocket bread with filling pickled vegetable, pine nuts, chicken fillet and mushrooms.
An inspiration from Northwestern cuisine? Goes down well with hot tea and soy milk.

Pretty pumpkin and lotus paste dessert

I can forsee a strong rival emerging to challenge the powerful seat currently occupied by Din Tai Fung (the Taiwanese listed global food company). Lynn's menu is very similar to DTF and has a little more to offer in terms of Shanghai specialities.
See : http://ausletters.blogspot.com/2009/11/taiwan-chain-restaurant-din-tai-fung-is.html

This is a good time to capitalise on the introductory offer. With a 20 % discount foodies would get to sample as much of the interesting menu as possible and zero in on your favourites when the price is adjusted once they have won the hearts of the customers.

Though many Shanghaiese restaurants have sprung up in Ashfield and Chatswood, true blue Shanghai people and gourmet tasters will tell you they are not very authentic, the meat is not fresh, the dumpling skin is too thick or tough, or the service is not up to scratch, and some other faults to find, etc.

Lynn is up and running and has delivered on many fronts. The meat is fresh and the dumpling skin is smooth, thin and has a slightly chewy. It will make its mark in no time and give the rest a run for their money.

Good old classical French cuisine - Home of Maurice and Linda in Bagowlah, Manly

Traditional French cuisine which is a luxury in Sydney (and Australia-wide), has largely been overshadowed by modern Australian restaurants. Sometimes, it may be worthwhile driving an hour for better food on special occasions.

Their homely and unassuming service complements the fine foods within fixed budgets - two or three courses from a selection of entrees, mains and dessert.

Choices of seafood entrees : scallop mornay, fresh rock oysters, snails.

French onion soup

Mains : generous servings of meat or seafood

Rack of lamb, very juicy, tender and tasty

Steak - seared on the outside and rare inside with rich mushroom sauce

Can't go wrong with French speciality, the orange duck, though not many places would do it just nice, not too fat or burnt. The sauce is sensuous but not overpowering.

Dessert
Pancake with grande marnier flambe

Freshly baked profiterole covered with smooth rich dark chocolate mirror coating and enclosing vanilla ice-cream inside.

A satisfying classical meal that is delicious and visually appealing without some of the gimmicks or stunts employed by less skilful counterparts.