Singaporeans among you will no doubt be familiar with Long Beach, a well-known eatery over on the island state. Well Long Beach recently washed up on the shores of Jakarta and Indonesians are now able to enjoy some simply sumptuous Chinese seafood, which includes the restaurant’s famous Chilli Crab, a Singaporean staple.

The new Jakarta branch of Long Beach can be found down among the many restaurants that sit on Senayan City’s lower ground fl oor. The restaurant’s interior is bright and informal and quite run-of-the-mill in most respects, however the many awards that sit behind the main counter alert one to the possibility of a real treat in store. Such esteemed publications as Wine & Dine, Courvoisier’s, Singapore Tatler and Singapore Business are among those that have honoured this superb little restaurant.

We entered and took our seats in front of 23 fi sh tanks which were fi lled to the brim with such tasty delights as Honey Clams, Rainbow Lobster and Marble Goby (known as ikan malas in Indonesia). The restaurant’s three Malaysian and Singaporean chefs were trained at Long Beach headquarters in Singapore and are a dab hand at whipping these creatures of the deep into shape.

And so what of the Chinese seafood I hear you ask? Naturally, we had to try Long Beach’s legendary Chilli Crab and it did indeed prove to be a taste sensation. Two menacing crab claws poked above the devilishly red sauce and the dish also came served with a plate of hot and tasty steamed buns. This signature sensation was indeed delectable and for those of you more familiar with Indonesian cuisine, the spicy sauce most closely resembles a decent Saus Padang, which is much loved by local seafood fans here.

We also tried some deliciously crunchy Oatmeal Prawns, whose juiciness contrasted nicely with the dry crispy oatmeal coating on the outside. Perhaps best of all, we chewed on a plate of Rainbow Prawns. These fresh, fresh little critters were smothered in one of the chef’s secret sauces. Alas, my enquiries as to the sauce’s ingredients were gently rebuffed. Something of a trade secret you understand. Don’t ask, magic happens in the kitchen and that’s it! We fi nished off with an exquisite Durian Pudding which came served in a steaming fog of dry ice. Indonesian puddings are often too gelatinous for my taste however Long Beach’s desserts are beautifully creamy and mousse like.

Long Beach is a humble and unostentatious little place, however it serves Chinese style seafood to die for. Moreover, a decent feed can be had for a couple of hundred thousand rupiah. Not to be missed!