52 Little Bourke St, Melbourne, VIC 3000
The food is traditional yumcha and the offerings are pretty standard. Most of it is tasty and fresh, though not always at the perfect hot temperature. This is largely because they don't use the steam bath carts that most yum cha places have. They tend to use conventional trays, so the food does cool down quite quickly. The good news too is that I didn't feel thirsty even after the very satisfying meal, which means, they probably don't use too much MSG, if at all.
|Chicken Feet, Stewed Eggplant, Beancurd Roll, Glutinuous Rice|
|Pork Dumplings (Siu Mai) and BBQ Pork Pastry (Char Siew Sou)|
|Seafood Tofu and Prawn Rolls|
I like taking guests here as it is not too hectic and crazy, while the food is still pretty good. Although I don't think it's the best yumcha in Melbourne, it's certainly above average. So, amongst all the places in Chinatown, it's one of the better ones in my opinion.
Queueing - it's not a strong point in many parts of Asia (Japan is the definite exception). So, even in Australia - it seems many who originate from Asia also bring that trait along with them. I know I have become comepletely Australianised because I get upset at people not queueing. This was certainly the case here while waiting to get into Shark Fin Inn.
In so many parts of Asia, Asians just jump in, even when there's obviously a queue, every body seems to think they have a good reason for jumping ahead and pushing in. I guess when you have so many people in a limited space, he/she who is loudest wins. There just isn't a queueing culture in many parts of Asia, unless if you are in a place where you have to take a number.
So, today at Shark Finn Inn, there were a lot of people just barging in, ahead of others who had arrived first and were waiting for the restaurant to open. There wasn't a moment where they looked around and wonder why everyone was standing around - they just pushed in ahead to try to get in anyway. You can see the attitude is different - so how do you deal with a situation like this? You pushed ahead too, politely but nevertheless, you push ahead to get service. We certainly did that the moment the restaurant opened or risk waiting for everyone to jump in ahead who had arrived later (even though we had booked ahead). It's all good - no need to get frustrated, just as long as you understand the context.