Shark Fin Inn City
Editorial
Open since 1980 in the ever busy Chinatown district, Shark Fin Inn has remained on the culinary radar despite some strong neighbouring contenders. Little has changed since its opening and though the decor has seen better days and some might argue the service has slipped a little of late, the authentic Cantonese-style cooking from chef Tak Kwan Chan has remained a consistent winner. Prices have thankfully remained low and the atmosphere is still relaxed with staff on hand for recommendations.
At lunchtime you can’t go past Shark Fin Inn’s yum cha, or their namesake dish of shark fin soup (made with the fins of various shark species and believed to possess healing qualities). In the evening start with an entree of crispy spring rolls, or the sauteed minced seafood combination wrapped in lettuce. Follow with a selection of the chef’s suggestions that might include honey-glazed pork spare ribs with vintage port wine sauce, or roast crispy skinned pigeon served with a lemon wedge and spicy salt. Seafood couldn’t be fresher with live Queensland mud crab, lobster and other fish varieties available from the large fish tanks and cooked to your liking. Finish with almond bean curd and mixed fruit salad. Shark Fin Inn is fully licensed and offers BYO with $1.50 corkage per person.
Veda Wickens, March 2007
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