Shark Fin House
Editorial
Shark Fin House has been serving quality, authentic Cantonese cuisine for more than 20 years and can still be relied upon to provide a sense of occasion to any dining experience. This three-storey restaurant with its vast interior, bustling, efficient staff and menu featuring more than one hundred items can be a little overwhelming at first, but it caters to morning yum cha, business meetings or special occasion dining with equal ease. Waiters are on hand to help diners negotiate the lengthy menu, which features many seafood dishes, including the restaurant’s famous namesake shark fin soup, as well as Cantonese specialties, hotpots and banquet options.
Fresh seafood is this restaurant’s specialty, with lobster, abalone, mud crabs, king crabs and rock oysters available to be steamed, fried or deep-fried from the tanks in the restaurant foyer. A number of shark fin soup variations are also available. Alternative options are varied and include san choi bow, Peking duck, diced fillet mignon with ginger and shallots, minced pork and eggplant hotpot with Szechuan sauce and rice and noodle dishes such as Singapore noodles. The daily yum cha makes choices a little easier, with bite-sized Cantonese delicacies circulating the tables and encouraging more adventurous dining. It is very popular, so book for groups to avoid joining what can often be a lengthy waiting list.
Angela Costanzo, April 2010
User Feedback
Jason
April 06, 2008
I cannot grasp the fact the Shark Fin House on Little Bourke won an award. Our dinner experience at Shark Fin House was very disappointing. The service was very poor, staff had the impression they did not want to be there. We ordered the pork eggplant hotpot which was OK. But our steam rice was served cold, prawns in XO sauce was cold, we did send this prawn dish back to the kitchen and it came back dry. Overall my guests including myself were very disappointed with the general service and food quality. Will not go back. PS: chum cha is not that crash hot either.
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