Located inside Yonghui Supermarket on Rowe Street, Jun’s Noodle & Bun specialises in freshly steamed buns, fried dough sticks, and a concise range of noodle and congee dishes.
Despite its simple concept, the ordering process proved unexpectedly convoluted. Orders must be placed at the takeaway counter at the supermarket’s entrance, even for dine-in meals—something neither signage nor staff clarified. Other patrons appeared similarly confused, with several false starts before understanding the system.
Service is minimal, with no waitstaff. On weekdays, staff spoke only Mandarin, with no English or Cantonese, making the experience akin to dining in a regional part of China. For example, steamed rice rolls were listed on the menu, but after several unsuccessful attempts to order, it became clear—by observing other customers—that the item was no longer available.
Despite the language and logistical challenges, the noodle dishes delivered.
Guizhou Lamb Rice Noodle Soup In Claypot (Original) ($16.80)
Served scalding hot in a claypot, this noodle soup featured thick, round rice noodles similar in shape to those in bún bò Huế. Topped with a few thin slices of lamb, mustard greens, and coriander, the soup retained its heat well throughout the meal. The lamb was pleasantly mellow, with minimal gaminess, and the thin slices remained tender. The broth soaked into the noodles effectively, but on its own was overly salty and not suited for drinking in large sips, unlike a phở broth. The mustard greens added a crisp counterpoint, while the coriander lifted the dish with a fragrant, herbal edge. Overall, a hearty and warming bowl of noodles—well suited for winter and offering a less common lamb-based variation in the Sydney noodle landscape.
Guizhou Lamb Rice Noodle Soup In Claypot (Spicy) ($16.80)
Identical in composition to the original, the spicy version introduced pickled chillies and chilli oil for added heat. The oil delivered a searing burn, more intense than bún bò Huế, while the chillies themselves carried a touch of sweetness. This option is ideal for those who enjoy a strong chilli kick in their soup.
Fried Dough Stick ($3.00)
The standout savoury item. Though lacking exterior crispness when served, the stick retained the rich, savoury flavour and satisfying chew of a well-made yóutiáo. It was not overly greasy, and the interior remained tender. Measuring over 30 cm, it offered excellent value. Crispness was notably improved after a quick reheat in the air fryer.
Curry Chicken Potato ($3.50, or $10.00.o0 for 3)
The most successful of the three buns sampled. Boldly flavoured and mildly spicy, the filling had a clear chicken presence and held its own against the dough. Resteaming improved the texture of the bun and highlighted the well-seasoned interior.
Sesame Oil Chicken & Mushroom ($3.50, or $10.00.o0 for 3)
Predictable in flavour, akin to a standard chicken and mushroom stir-fry. The dense bun overshadowed the filling in both taste and texture, even after resteaming.
Multilayer Pork Belly Bun ($3.50, or $10.00.o0 for 3)
Despite the name, the filling resembled shredded, slow-cooked pork rather than layered belly. The seasoning was underpowered and struggled against the thickness of the bun, which again dominated the bite.
Winter Melon Tea (complimentary)
Unexpectedly provided free of charge, the winter melon tea was heavily sweetened, with a pronounced winter melon flavour. It paired well with the spicier dishes but was overly sweet when consumed on its own.
While the steamed buns were adequate, the fried dough stick stood out for both flavour and value, making it the most compelling reason to return. The claypot lamb noodles, particularly the spicy version, were hearty and distinct enough to recommend in winter. Ordering requires patience and a basic grasp of Mandarin or observational skills, but the food rewards persistence.
Jun’s Noodle & Bun is located at Ground Floor, Yonghui Supermarket, 169 Rowe St, Eastwood NSW 2122.