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Shark Fin Inn
Ph: (03) 9662 2681; 50 Little Bourke St, Melbourne 3000 www.sharkfin.com.au
Chinese, $$, * for Food
Open Mon-Fri noon-3pm; Sat 11.30am-3pm; Sun 11am-3pm; 7 days 5.30pm-1.30am; Licensed, BYO, Corkage $1.80 person; AE DC MC V, Seats inside 220, Private room 12-14
Chef Tak Kwan Chan (7-11-07) Owner Vanessa Lau (7-11-07)
Mietta's Review
A long standing favourite of the industry for supper. Most regulars do not consult the menu but ask the waiter 'what's best today?' These are usually the classic Cantonese dishes such as steamed fish, chicken and abalone claypots and good vegetables. The Yum Cha is also popular but not as highly regarded as that served at its sister restaurant, Shark Fin House, further down Little Bourke St. They run two menus here - Chinese and standard English text. With explanation, best to order from the Chinese (predominantly Cantonese) menu. There is a downstairs room with fish tank at the entrance, a lot of red is used and there is a comfortable private section visible from the main area. Upstairs is one big room and is used a lot for parties. Also at Shark Fin House, 131 Little Bourke Street, City, 9663 1555; 155 Burwood Highway, Burwood East, 9866 5777; and 328 Cheltenham Road, Keysborough, 9798 8788.
Other published opinions
Age Good Food Guide 2008 Score: 12/20 "For better and for worse, Shark Fin Inn has been a bastion of consistency among the evolving Chinatown landscape. It looks as though it hasn't been renovated since opening in 1980, with the illuminated cityscape of Hong Kong still dominating one wall and the typical accoutrements of Chinese urns and prints looking tired, but daily yum cha sessions - with noise levels that challenge the hard of hearing remain a winner"
The Age Good Food Guide 2006 score 13/20 "This Chinatown old-timer has quite a name for yum cha, but in recent years its reputation for aa la carte has been eclipsed by more adventurous Chinatown contenders. Still, if dependable rather than innovative is what you're after, this is the perfect place - particularly for loud parties"
The Age Good Food Guide 2005 score 14/20 "THE Shark Fin group began at this humble Chinatown site more than 20 years ago. While its neighbours have come and gone, little has changed at the Inn. A photograph of the Hong Kong skyline still dominates the ground floor, and chef Tak Kwan Chan remains in charge of the kitchen, turning out the consistently honest Cantonese classics that made the restaurant's name."
The Foodies' Guide, Allan Campion & Michele Curtis,'As lovers of dumplings we simply adore the array here, and also the affodability of them.'
Vogue Entertaining & Traveller, March April 2003
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