|Yum cha at Shark Fin Inn|
There’s two levels of pleasure in store at Shark Finn Inn up the top end of China Town. Not much has changed here since the restaurant opened in the 1980s, the carpet is pretty retro and the rooms are full closely spaced tables topped with lazy Susans.
|Deep fried prawns at Shark Finn Inn|
There’s just enough room for the heavily laden trollies to get through. On board the trolleys were crispy deep fried prawns which were like some sort of manna from heaven for my hungover state. However whoever had made the salt and pepper squid was a bit heavy handed with the batter and the squid tasted like it had been sitting a while instead of straight out of the fryer.
Of the dumplings the gow choi (prawn and chive dumpling) were the best with fresh seafood filling and a light almost transulcent skin. The siu mai (pork and mushroom dumplings) were also good with their rich moreish filling. The char siu pao (barbecue pork steam buns) were billowy and soft but the pork filling and sauce could have been richer.
|Salt and pepper squid|
I admit that all the photos I’ve taken seem to be of deep fried dishes or dumplings but I swear we did have some greens in there as well. Opinion seems to be divided in Melbourne as to whether Shark Fin House or Shark Fin Inn is the best option in China Town. The quality seems to change from visit to visit but on this occasion I really enjoyed Shark Fin Inn and service was actually quite pleasant with frequent refilling of our tea. By the time we left I almost felt human again.
Details: 50-52 Little Bourke Street, Melbourne 3000 (Ph: +61 3 9662 2681)
Damage: Reasonable. Dim sum starts at $4.20 a plate. Our bill came to about $30 a head.