The Bund - Walsh Bay Claim this business

Ian Mon Google

2 months ago

Pleasant but average. Crystal prawn dumplings were very good but the Shanghai noodles with pork were very average. Fried eggplant was not oily but the sauce was gluggy. Service was efficient and quite fast. Kitchen was closing well before the advertised 10 pm.

Williams Familyon Google

2 years ago

We found this spot while on vacation. The shrimp and crab spring rolls were delicious. My husband ordered the wok fried Shanghai noddle which he really enjoyed it. I ordered the steamed barramundi fish fillet and it was in a soy sauce base which if you are a big soy sauce fan you’d enjoy it. Personally I’d would have liked more flavors and maybe a rice to go with it.

AJ Hintonon Google

2 months ago

Extremely rude staff. One of us was vegan and reiterated that we were vegan multiple times, they served us a non vegan dish, then took it back and bought back a new dish still with egg. Even after explaining multiple times that we only wanted veg, no meat and egg, they refused and were extremely rude about it.

Jackie McMillanon Google

3 years ago

(3.5 stars) The Bund is well placed for Walsh Bay’s theatres, and clearly aimed at folks who frequent them. Staff fly across the floor to get you in and out within an hour without even being asked. The restaurant is named after Shanghai’s famous waterfront stroll which runs along the western bank of the Huangpu River facing the futuristic skyscrapers of Pudong. So it should come as no surprise that they employ red neon for their name and window art. The interior, which is more expansive than it first seems, is richly decorated in the Chinese Art Deco style with patterns, prints, ornate lacquer screens and “Shanghai girls” wallpaper. The menu is succinct, captured on just two pages, as is the booze list. The bulk of wines sit under sixty bucks; and, from the by-the-glass selection, the Brookland Valley Verse 1 Chardonnay ($12/glass) proves quite drinkable. It cuts the sweetness of crispy eggplant ($19) in honey and tamarind. The pile of eggplant planks proved a little over-battered and sweet for me, though I did like the addition of hazelnuts. The Bund dumpling fusion ($22/4) quartet is colourful and flavoursome, if somewhat unwieldy. Using Jack’s Creek Angus beef in their wok-fried flank and asparagus ($42) kicks it up to the next level, so long as you like black pepper. Wok-fried prawns ($40) with ginger and woodear fungus was simple but the kitchen did take care to ensure all the vegetables stayed nice and crisp. We ate it over pricy egg fried rice with vegetables ($24). While The Bund is unlikely to become your favourite Chinese restaurant, it does the job for those doing dinner and a show quite well.

Niki Vasiliadison Google

4 years ago

We stopped in after a watching a play at Sydney Theatre Company across the road. They were getting ready to close in 30mins but we were able to sit and order a few things. Dumplings and fried rice perfect late night feed. The prawn and chive dumplings with the chilli oil were fantastic! Service quick and friendly, definitely has a family restaurant feel which is nice.