In the wake of the success of the Bandung branch of Fok Luk Sau (which you’ll fi nd in the Mason Pine Hotel) this classy shark’s fi n and seafood restaurant has now opened up a branch in the enormous, labyrinthine Wisma 46 building. Fok Luk Sau is a large and well lit restaurant with a seating capacity of around 200. It also features three VIP dining rooms called, predictably enough, Fok, Luk and Sau. Outside, there are some simply enormous tanks full of aquatic life which confi rm to the casual diner that the restaurant’s seafood dishes are indeed as fresh as they could possibly be. In fact, you could be mistaken for thinking that you had turned up at Sea World by accident.Inside however Fok Luk Sau is a handsome and yet not overly fussy Chinese restaurant serving a wealth of Cantonese dishes on those classic revolving tables that enable everyone to spoon out a share the Oriental bounty on offer. Specialities of the house are shark’s fi n, live seafood, ablone, dim sum and Peking duck and the restaurant is at its busiest, as befi ts its status in a large offi ce block, at lunch-times which run from 11am until 3pm (dinner hours are from 5.30pm until 10pm).

We discovered on our visit that Fok Luk Sau’s Hong Kong native chef, Simon Yeung, certainly knows his sweet from his sour. We started off with one of the restaurant’s sig-nature drinks, the Prosperity (Rp.18,800), a delicious blend of Mandarin orange, tomato, kyuri and passion syrup. To ac-company this we snacked on some steamed buns (known locally as Bapaw). Fok Luk Sau’s Pasir Mas (golden sand) buns proved to be absolutely delicious and are fi lled with a sticky, sweet, yellow custard in authentic Hong Kong style.After this, a plate of crisp, battered prawns testifi ed to the quality and freshness of the seafood on offer at Fok Luk Sau, as did the Seafood Fried Rice with Mixed Mushrooms and Chili Sauce in Clay Pot (Rp. 54.000) which contained a tasty mix of prawns, fi sh and cuttlefi sh. The Home-Made Bean Curd with Mixed Mushrooms complemented the seafood well and featured straw mush-rooms, black mushrooms and some rare Chinese herbs which are apparently good for the eyes.

We also tried the Deep-Fried Yam with Duck which demonstrated the restaurant’s careful attention to detail. This dish had actually been molded into the shape of ducks complete with almond wings and I almost felt guilty biting the little critters heads off. We fi nished off with a dessert of supersoft Chilled Noodles with Mixed Fruit and Sago (Rp.26,800) which was a delicious mix of mango puree, dragon fruit, strawberries and sweet sauce.

In classic Chinese style, Fok Luk Sau also serves set menu meals for four, eight or ten people. A meal for eight will set you back a very reasonable Rp.888,000++ (eight being a lucky number in Chinese you understand). If there’s just the one of you, then you should be able to chow down on a sumptuous Cantonese meal for under Rp.120,000. Well worth a look if you’re in the Sudirman area.