Shy John is an impressive 500-capacity two-storey venue located in the lesser-spotted second Yagan Square building. It’s the second venue in the complex for owner Ian Chin, who also operates Japanese teppanyaki restaurant Hiss & Smoke in the main precinct, and owns Noodle Forum and Ramen Boy. Named after Australia’s first Chinese settler, who arrived in 1818, Shy John brings together two of Chin’s passions: dim sum and beer.
The four menus – lunch, dinner, dim sum and bar snacks – feature updated versions of Cantonese classics; perhaps you’ve seen the gold-tinted “signature prawn”, and truffle and scallop dumplings pop up on your Instagram feed?
The menu, though, is grounded in dim sum tradition, as evinced by the offer of traditional ingredients such as chicken feet and tripe. And customers can enjoy craft beers and a selection of house cocktails.
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