Samudra Shark's Fin

All of Samudra Shark’s Fin fare I’ve tasted is characterized by a clean, market freshness, and everything is big flavoured and tasty. It is the sort of restaurant that makes you feel safe and assured. Dim sum, which is available both a la carte as well as via the mobile trolleys that wander over to your table, is just fabulous. From ha kau to siew mai, steamed lotus paste bun to cheong fun, there is hardly any flavour out of place. 
 Fish gets much respect: whether in black bean, served Teochew-style, tong chai, superior soy sauce or XO sauce, its freshness is never buried but announces itself proudly. 100 grams of “Hong Kong” garoupa goes for Rp 50,000, while soon hock for the same weight goes for Rp 125,000 — both meaty and delicious.

An individual portion of Peking duck renders three slightly dry bite-size pieces, and is the only thing that doesn’t blow me away. But the same can’t be said about the lovely Dory fillets in Szechuan sauce—garlicky, robust and red, and the Samudra-style fried noodles; rich, sweet, crunchy; flat rice noodles with sliced fish with black sauce that’s dark, and brown, and gingery. Abalone, which is too rich for many palates, is tampered with clear-tasting stuff — the tag-team of dried scallop and Tientsin cabbage.

Address             : Basement, Mulia Hotel
                              Jl. Asia Afrika 
                              Jakarta Selatan
                              Telp. 574 3271

Price range        : Around Rp 400,000 for 2
Operating hours : 12:00 – 15:00 (lunch);
                              18:00 – 22:30 (dinner)
Dress code        : smart casual
Atmosphere       : spacious elegance
Private rooms    : 9 (seating capacity 8-10);
                              1 (seating capacity 50)
Alcohol               : extensive wine list
                              All major credit cards accepted
Reviewed           : August 2007

Source: VIVAnews.com