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April 7, 2011

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Renovating the best Shanghai cuisine

LYNN, featuring "new-generation" Shanghai cuisine, revitalizes famous dishes from Shanghai, Suzhou and Zhejiang Province in a fresh and healthy style.

The restaurant that opened in 2007 is in American modern design, with dark wooden floors and a simple, minimalist feeling. The environment is bright and soft; the music is classical and candles are placed on the tables after 8pm.

Seating 250 in the main restaurant, it also has six VIP rooms.

The restaurant's name, Lynn, is Lin Yi in Chinese, which sounds like the name of an elegant woman.

"Both of the two words are ancient. Lin refers to jade meaning riches and honors and yi means happiness," says Sonia Ping Yan, the receptionist director of Lynn.

"We prepare our creative cuisine that has been renovated to suit the taste of many Western customers," says principal chef Zhang Zhuoqun, a 45-year-old Shanghainese who has been in the kitchen for many years in high-end hotels.

"It features traditional Shanghai cuisine that is tasty, sweet and sour, but not too oily," he says.

Braised Prawn with Chili Sauce uses king prawns made into prawn balls that are braised with chili and tomato sauce.

The addition of sweet, fermented rice adds layers of flavor and aroma.

Stir-fried Crab Meat Served with Sesame Pockets is an example of creativity and renovation of classic dishes.

"We think it is difficult for most foreigners to take apart a crab, so we created this dish," explains the chef.

Fresh crab meat is stir-fried with egg white and served inside four baked sesame pockets.

Braised Veal Knuckle in Red Wine Sauce is more Western than Shanghainese. It takes six hours to prepare the sauce on low heat and the sauce is multi-flavored. The veal is very tender.

Open: 10:30am-2:30pm (lunch); 5:30-10:30pm (dinner)

Address: 99-1 Xikang Rd (close to Nanjing Rd W.)

Tel: 6247-0101

Cost: 200-250 yuan (US$30-38) per person


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