Image from Adam Kuban's Flickr

Often looks like something out from Aliens movie, soft shell crab dishes could look intimidating when you can still see its complete parts, but it's a nice treat anyway, especially with its texture.

Recently I have this dilemma though, about consuming soft shell crab ("kepiting soka" in Indonesia), due to how it's commercially cultivated: the young crabs' legs are mutilated to stress the crab, thus in turn soften their shells. The process itself takes about 20 days.

During the whole process, they're left with just the last pair of legs; the swimming legs so they can still move around in the cage and feed themselves, while failure in mutilating process could cause the crab's death.

Mutilated soft shell crab - Trobos.com

While the legs will re-grow eventually since that's the crab's nature, but isn't it cruel? I mean we foodies often talk about banning the commercially created Foie Gras for its inhumane treatment to the goose, and banning shark fins for similar reasons, but now we're encountered something similar and think it's alright.

Different with the "forced" soft shell crab though, what happens in the wild is quite different; no cruelty it's all natural so there's no ethical issue:

For a crab to become larger, it must first discard its old shell and form a new one, which it does periodically throughout its life. To do this, it forms a new 'coat' under its old shell, then swells itself up enough to cause the top and bottom halves of the shell to separate, starting at the back. (source)

You are what you eat

On another perspective, is it good for our spirit to eat something that's created through so much stress? In the distance past there are cannibalistic tribes who eats their enemies believing they will absorb its live power, or forbidding eating specific kind of meal for believing it has bad aura.

I once watched an episode on NatGeo about the Maasai warriors traveling to US, and they refused to bought "fainting goats" that freezes upon feeling fear, for fearing that it's contagious and interfere with their hunting skill; though the farmer has stated that researches shows it doesn't.

I guess the warriors still believes that you are what you eat; perhaps you would too if your life depends on hunting top predator like lions.

More about Congenital myotonia (also myotonia congenita) a.k.a. the Fainting Goats syndrome here.


Any thoughts on this? (byms)

Sporting the growth of Denpasar residents' likes for Nasi Tempong, Bajak Laut Nasi Tempong & Seafood sets on a different kind of path by combining Nasi Tempong with the other well-known Bali's best: Seafood.

Sets in the cozy neighborhood of Renon, Denpasar, Bajak Laut is the newest addition of restaurant openings in this area. From the down-to-earth food courts selling Ayam Goreng, Chinese food and Sup Kepala Ikan, to the more luxurious XO Suki & Cuisine, Ayucious, or the more established Bendega, Ikan Bakar Cianjur, and Hanamasa, Bajak Laut further marks Renon as a leading Denpasar's culinary destination.

Though opened really close to the market leader Nasi Tempong Indra, that with its aggressive market expansion in 2012 opens two new branches around Renon area alone, Bajak Laut however has what Indra has not: various choices of seafood comprising of fishes, shellfish, crabs, and shrimps. Therefore market wise, Bajak Laut is aiming at a slightly different crowds: those who loves the spicy Nasi Tempong, and those who loves Seafood; especially those too tired to go through all the traffic madness at Simpang Siur to reach Jimbaran.

(Or believes it's too touristy.)

As the champion of this premise, Bajak Laut offers "Kepiting Asap ala Bajak Laut", which are crabs cooked in sweet and savory rubs, then grilled inside banana leaf wraps to enhance its aroma. The result is a treat not only delicious to the taste but also to the sight.

Ingredients used for the rub is dominated with daun salam, or Indonesian bay leaves. For those familiar with gepuk; fried beef first marinated in spices and brown sugar, Kepiting Asap ala Bajak Laut has an almost identical seasoning.

One portion of Kepiting Asap ala Bajak Laut consisting of two crabs weighing total of 5 ons (500 grams). At 120K they're good for two, while the 7 ons one costs 150K. For the 5 ons portion, the crab size is a bit small, hence eating them requires quite an effort.

Nasi Tempong is a good example how a food originated from outside Bali could becomes a local hit. Originated from Banyuwangi, Nasi Tempong managed to get quite followers due to its main character of super spicy sambal. Nasi Tempong usually served as a package consisting of white rice, steamed vegetables, tahu, tempe, anemic salted fish, and super spicy sambal, and a main dish of either fried chicken, or other kind of proteins.

While I'm not a die-hard spicy food fans, I found their Nasi Tempong quite palatable, especially since the stewed vegetables plus sambal that's the core of every Nasi Tempong dish, is like a staple food in Western Java where I grew up.

Service is polite and attentive, though we found it's a bit hard to get attention from the waiters, except from the one stand by the front door. Beside of the seafood, the Nasi Tempong variations are sold around 12K to 45K,

Starting December 2013 but don't know for how long, Bajak Laut Nasi Tempong & Seafood offers a special discount for their set menu, at 150K for 4 people, and 250K for 6 people.

One annoying condition that we have to face as well, that even though the premise is fully airconed, people are allowed to smoke! And here in Denpasar, Bali, sadly it's the common case with many eating premises, and Bajak Laut is no exception. Therefore while their crab is quite delicious, until Bajak Laut separates its smoking and non-smoking section it poses health hazard to your youngsters. (byms)

Bajak Laut Nasi Tempong & Seafood
Jl. Cok Agung Tresna No.23, Renon, Denpasar, Bali
(0361) 7984007

Delicious crab at Depot Sari Laut pak Muktar,
Sanur, Bali

Our fellow good food hunter, Frank "Biawak" Yuwono was in Bali. We met for diner and was looking for something unique that is neither a Chinese nor European; there is plenty of those two where he lives now in Melbourne, Australia.

My first recommendation was Be Pasih, since it's a famous Balinese sea food restaurant that located near by where he stays in Renon; many choices to choose from with decent tastes, but nothing too challenging or unique, a safe choice I usually offers my out of Bali friends.

However since Frank is quite adventurous like myself, we decided to find something challenging enough; something different, something new. Nasi Ayam Betutu near by was also not an option since we both don't find super hot food a fancy, while there's no new venues near by either.

The other option is, a place that I've been eyeing for a while in Sanur that's recommended by my colleague buddy Andrey, who frequent this place even though he lives quite far south in Jimbaran. It's a small roadside eateries which is famous for its crab, and we do love crabs, right?

Frank agrees so we headed east to the by pass Ngurah Rai where the place is located; it's right beside the landmark ish Mc Donald Sanur, where car parking was quite rare at night due to the famous Arena restaurant near by.

The live crabs are displayed in the plastic containers right by the entrance, there are two choices available; male crab which suppose to have more meat, and the female egg crab with its reddish orange eggs.

We picked them both, and the cook slash owner bring our crabs to be cooked. No we weren't asked how we want it to be done since there's only one option available, "asam manis" said the owner. Ok, asam manis is cool, no problem with that.

Here's one Chinese style seafood restaurant in Bali, minus the usual entitled high price. Choices are abundant, from chicken to beef (no pork), shrimps to mud crabs. Cooking varieties consisting of the usual goreng mentega (in margarine sauce), saus Inggris (in Worcestershire sauce), saus Tiram (in oyster sauce), saus pedas (in hot chili sauce), and some consisting of the not so usual saus madu (in honey sauce), and the special goreng telur asin (in salted egg sauce). The last one is made with mashed yolk of the telur asin, a local delicacies of preserved egg, usually made from duck's egg, hard boiled, salted, then left fermented for some days in a mix of ash and terracotta compound, before consumed. It's a bit of acquired taste, but once you get it then there's no substitute for a good moist oily telur asin.

Their Udang Telur Asin (pictured above) consist of medium sized shrimps, fried in flour batter and then sauteed in the mixture of foamy margarine sauce and telur asin's yolk. It's a treat for those who enjoy rich and salty tastes.

Don't forget to taste their "Terong Magic" also, which is a batter fried eggplant, served in sweet and hot soy ketchup sauce.

Except for some, most of the menus here are priced according to their size. Small portion is abundant for two, enjoyable by four, while big portions is suitable for family dining.

With a very decent price and good enough taste, this place is a favorite among budget eaters as well as friends celebrating special occasion.

Interior is not much though, stair to the second floor is weathered, uneven floor level, but it's quite clean, and air conditioned room are available to drove away the heat of Denpasar weather.

Beside of the Chinese food, Cak Asmo also serve simpler variation like Mie Ayam (Chicken Noodle), and Siomay Bandung (Dumplings with peanut sauce and sweet soy ketchup).

Cak Asmo has two locations, one is the newer and bigger restaurant at the Teuku Umar street, about 20 minutes drive from Kuta or Seminyak. The other, and older location is tucked in at a small street near the Simpang Enam; same road further north.

Expect to spend about 60K for a meal with two dishes, rice, and ice tea for two. (bay)


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Salahsatu highlight dari acara Denpasar Festival 2009 adalah berkumpulnya makanan-makanan khas dari seputar daerah Denpasar, salahsatunya; dari Pulau Serangan. Kalau pada tulisan sebelumnya saya menuliskan mengenai nikmatnya makan Tongkol Bakar di Pulau Serangan, serta gurihnya krupuk Klejat, maka kali ini di salahsatu stand Denpasar Festival saya berkesempatan mencoba jenis masakan khas lainnya dari pulau nelayan ini: Sup Bulu Babi.

Bulu Babi atau Landak Laut adalah hewan laut yang hidup di perairan dangkal, memiliki duri-duri tajam yang panjang dan rapuh sebagai pertahanan diri, hewan yang satu ini merupakan salahsatu bahaya alami bagi para penyelam, karena luka tertusuk duri Bulu Babi ini bisa mengakibatkan infeksi yang serius. Walaupun merupakan negara maritim, Bulu Babi merupakan makanan yang relatif kurang dikenal di Indonesia sehingga tidak dibudidayakan secara komersil. Padahal di negara Jepang sana, kelenjar reproduksi hewan ini (gonad) adalah salahsatu topping Sushi yang digemari dan memiliki nilai komersil tinggi dengan nama "Uni". Secara internasional, hewan ini dikenal dengan nama "Sea Urchin".

Di Pulau Serangan, hidangan ini dinamai "Sup Toro-Toro", dimana jeroan cangkang Bulu Babi ini dimasak dalam sayur bening agak pedas. Berhubung saya belum pernah makan Uni Sushi, maupun masakan lain dari Bulu Babi, makanya waktu memesan hidangan satu ini nggak ada dugaan apa-apa di kepala. Malah saya memesan langsung dua ekor, optimis dengan food experience yang akan saya rasakan. Apalagi hidangan ini disajikan dengan presentasi yang cukup menggugah semangat bertualang rasa saya; si Bulu Babinya ditampilkan masih dalam cangkang, dengan sedikit duri-duri yang masih menempel di bagian luarnya. Setelah kita memesan, barulah si cangkang si Bulu Babi dirusak, dan isinya disendok keluar untuk dicampur dengan kuah sup. Rasanya..?

Dengan warna daging yang kuning coklat keunguan, dan tekstur yang lembek mirip pepes perut ikan, ternyata jenis makanan yang saya sebut terakhir itulah yang paling mewakili rasa Toro-Toro ini; anyir dan amis, sedikit manis menjurus pahit, mirip rasa lemak di perut ikan. Hanya saja teksturnya lebih ke halus bersagu, dibanding perut ikan yang cenderung jelly-ish dan lebih kenyal. Salahsatu makanan paling menantang sejauh ini yang pernah gw rasakan. Very acquired taste.

Yang bikin penasaran, di Sup Toro-Toro ini kelihatannya yang dipakai adalah seluruh isi cangkang si Bulu Babi, berbeda dengan Uni Sushi yang hanya menyertakan bagian gonadnya saja. Apakah ini yang membuat rasa sup ini ekstra amis? Apalagi ternyata bumbu kuah supnya sendiri tidak terlalu banyak menolong; hanya sedikit asin dan sekilas pedas, berbeda jauh dengan asumsi awal saya kalau kaldunya akan seperti dashi nya Jepang yang gurih dan strong itu. Jadi kesimpulan saya setelah menikmati Sup Toro-Toro adalah; ini jenis makanan yang masih perlu dikembangkan lagi, dengan penambahan bumbu yang lebih tajam misalnya, dan treatment khusus pada bahan dasarnya untuk menghilangkan si rasa amis yang mengganggu, karena dengan cara masak seperti ini cenderung kurang menampilkan karakter khas rasa daging Bulu Babi... kalaupun ada. Saya cuma bercermin dari kebiasaan masyarakat Jepang menikmati Uni Sushi, yang berarti seharusnya ada karakter rasa yang plus dari hewan satu ini.

Walhasil, walaupun dua ekor Bulu Babi hanya memiliki daging sekitar dua sendok makan, namun sepertinya hidangan ini nggak habis-habis dimakan. Masih untung dalam memesan Sup Toro-Toro ini saya memesan juga ketupat, dan Jukut Bulung (urap rumput laut) yang lumayan ampuh menetralisir rasa amis si Sup Bulu Babi. Lain kali dalam menghadapi hidangan yang benar-benar asing saya harus lebih rendah hati... pesen satu saja dulu.

Selain dari dibuat sup, Bulu Babi di stand Pulau Serangan ini disajikan juga dalam bentuk pepes (5K), sedangkan versi gorengnya nggak saya temukan. Ada yang pernah mencoba juga? Gimana pengalaman anda? (bay)

Rating:	★★★★
Category:	Restaurants
Cuisine:	Steak / Seafood
Location:	Jl. Pahlawan, Samarinda, Kalimantan Timur

Bingung nyari makanan khas Samarinda? Di kota yang mengedepankan Amplang (Kuku Macan) sebagai snack resmi daerahnya, ternyata salahsatu masakan khas yang harus dicoba disini adalah Seafoodnya, dan Harry's Crab merupakan salahsatu yang banyak direkomendasikan para pelancong di kota ini.

Menempati toko sederhana di pertigaan jalan, harry's Crab yang buka sejak sore hari hingga jam 11 malam (waktu setempat, WITA) ini selalu dipenuhi oleh pengunjung. Tak peduli weekend maupun hari biasa, selalu ramai. Kalau cuaca sedang cerah, anda bisa memilih untuk duduk di bangku luar (open air) atau di ruangan dalam (berkipas tapi tetep panas).

Menu andalan di tempat ini adalah Kepiting tentunya, namun silakan coba menu-menu lainnya juga dari bahan baku udang, ikan, cumi-cumi, dan kerang. Kerang rebusnya cukup nendang sampai ke ubun-ubun.

Pilihan cara masaknya sayangnya cukup terbatas; bakar, rebus, masak bumbu saus tiram, atau asam manis, atau jenis bumbu standar lainnya. Tapi karena rata-rata tingkat kesegaran bahan baku seafood yang ditawarkan cukup bagus, dan handling kualitas bumbunya bagus, sehingga dimasak apapun paduan rasanya bakalan oke deh.

[Btw, buat anda yang rada kurang imaginatif, disini masih ada juga pilihan menu ayam dan bebek goreng koq.]

Harga-harga cukup terjangkau; Kepiting di bilangan 40K (biasa) atau 50K (kepiting telur), Kerang Rebus 15K seporsi besar, lainnya sih belum tau pasti tapi menilik contoh harga tersebut maka keliatannya nggak sampe buat jebol kantong bukan?

Untuk kepitingnya, rata-rata berukuran sedang saja, dimasak dengan bumbu yang legit dan "bulet" untuk menambah kenikmatan. Kaki-kaki kecil tidak disertakan, cuma capit dan body saja. Sample yang pernah dicoba mengindikasikan kalau kepitingnya masih agak muda, atau dari jenis khusus yang bisa dimakan habis sampe ke tulang-tulang rawan yang terdapat di body nya; less messy, less trash.

Price-wise, taste-wise, dan uniqueness-wise, wajib dikunjungi. (bay)

Hary Crab Pahlawan (Sari Laut)
Jl. Pahlawan / Kulintang No. 41
(0541) 745201
Samarinda 75123
Kalimantan Timur
Indonesia

Rating:	★★★★
Category:	Restaurants
Cuisine:	International
Location:	Echo Beach, Canggu, Bali

Great escape to Echo Beach; it was rainy Sunday all over! Pass through Kerobokan, and Canggu, Echo Beach at the last. First view on the ocean.. Surfers that looked like cold sardines in a big icy bowl, sprinkle wink, waiting turn for big waves, in humming voice they said “pick me.. pick me..” Their eyes so red, I love their guts..

Run and sitting in the Beach House for shelter, We never expected much, but bartenders and waiters are most genuine server so far, khika tried the frozen Margarita 40k, not really wise for this weather, and decided to join me for another Mojito 40k (they offered compliment for the margarita, since its never been “big” sipped) Thanks!

After a breeze the rain was gone, fire been light up, I took a walk and deeply inhaled fresh ocean bouquet, in far, a group of smile and proud people preparing a buffet. I dare to take pictures, they do wide choices, real fresh, and entertaining, asked them to grill a kilo of Clam 40k, and for appetite I took a plate of free Couscous, Coleslaw, Tomato-Pesto, also Potatoes Salad. This is when its start, Unbelievably Great! All right in mixed and originality..

Then the grilled Clam ready on my plate, I admitted of freshness, neither much watery nor dry, It done in Jimbaran style, with most shell black on both side, but medium-rare inside, looks white and shinny, marinated in blended tomatoes, garlic, salt, pepper, light vegetable oil, than finish by a lime. A bit flush down with mineral water after, my hint is don’t take any sweet dessert after fresh grilled seafood, since I like the scent of “light smoky ocean” stay in my palate..

Review, In terms of Furniture, Fixture, Decorative things, Table Set-up, Chinaware, Cutleries, Glassware, Sequences of Services, etc, miss-lead us to judged and put this restaurant in low-mid box .. but honest Sunday, need these in list; nice sunset view, warm friendly service, original ingredients cocktail, real fresh seafood, right grilling method, definitely reasonable price, and a plus is a clean toilet.. They have all.

More Picture posted in my album
http://dwasana.multiply.com/photos/album/5/the_Beach_House_Echo_Beach

Rating:	★★★
Category:	Restaurants
Cuisine:	Seafood
Location:	Surabaya

Setelah sukses di Jakarta, D'Cost akhirnya buka juga di Surabaya. Heboh juga promo awalnya, makan sepuasnya dan bayar seikhlasnya. Sayang saya gak sempat mencicipi promo itu. Tapi luluh juga hati saya untuk memanjakan lidah di resto yg bertajuk "Mutu bintang 5, harga kaki 5" ini.

Dari luar memang kesan 'wah' sudah terasa. Bisa dikatakan D'Cost adalah resto seafood paling besar di Surabaya. Parkiran penuh bahkan tumpah sampai diluar area resto. Maklum, malam minggu. Beruntung saya dan rekan2 langsung mendapatkan meja kosong tanpa harus antri.

Seorang waitress langsung menghapiri meja saya dan mencatat pesanan via PDA (modal gede nih). Mulanya gak tau mau pesen apa, tapi tergiur melihat daftar menu akhirnya kita pesen aneka hidangan masing2 dari 1 spesies : Cumi Mentega, Ikan Gurami Goreng. Kepiting Soka Goreng Telur Asin, Udang Goreng Mayonaise dan Tumis Kangkung. Nasi putih cuma 1000 rupiah, dulang sepuasnya.

Minumnya sangat murah untuk ukuran resto, es teh manis dipatok 500 perak. Bahkan D'cost berani menawarkan teh tawar refill (minum sampe mabok) hanya dengan 100 perak !@#! (ini resto apa layanan sosial ?)

Murah kah ?

Pelayanan disini sangat cepat, kurang dari 10 menit satu per satu hidangan mulai disajikan. Oalah, ternyata porsinya bikin melotot, sedikit sekali saudara ! Disana letak triknya, membuat list menu dgn harga2 yang terkesan sangat miring sehingga customer tertarik memesan dalam jumlah banyak. Jadi sebenarnya, harga2 disini masih lebih mahal dari kaki 5 :(

Sebelum kehabisan lauk, saya pun memesan tambahan Bakmi, Tahu dan -huhu.. tergiur dari meja sebelah- Cumi Crispy.

Rasanya.. Mmm..

Biasa2 aja tuh ! Nothing special kecuali favorit saya : Kepiting Soka Goreng Telur Asin yg crunchy, gurih dan terasa banget telur asinnya. Cumi Crispy juga not bad, ga amis. Selain itu rasanya sangat standard. Tapi bukan berarti tidak lezat lho, cuma menurut saya ga ada spesial-spesialnya gt.

Overall, so-so. Tapi kenyang nasi (dasar orang Indo!).
Plus : Pelayanan cepat, nasi sepuasnya, harga minuman murah, interior bagus (very nice restroom anyway).
Minus : Porsi sedikit, rasa standard, bising.

Total 6 kali pesen !

Jie-O-Meter :
Food ~ 7 / 10
Decor ~ 8 / 10
Service ~ 8.5 / 10

Pricelist :
Udang Mayo - lupa :D
Cumi Mentega - 12.5K
Ikan Gurami - 18K
Kepiting Soka Goreng Telur Asin - 22.5K
Bakmi - 9K
Cumi Crispy - lagi2 lupa :P
Tahu - 2.5K
Kangkung - 4K

[read original post at Inijie.com]

Rating:	★★★★
Category:	Restaurants
Cuisine:	Seafood
Location:	Jl. Wolter Monginsidi No. 58, Kebayoran Baru, Jakarta Selatan

Dulu, ada satu tempat seafood pinggir jalan di bilangan Jatinegara yang pernah beberapa kali saya datangi. Menjadi favorit saya, karena Kerang Hijau Rebus-nya, meminjam istilah di JS, patoet dipoedjiken. Dengan citarasa bawang putih yang tipis di belakang untuk memperkuat gurihnya, kerang-kerang berukuran di atas sekadar sedang ini selalu direbus selalu pada tingkat kematangan yang pas, nggak pernah overcooked. Seingat saya, hanya menu ini yang selalu saya pesan pada setiap kunjungan saya ke sana.

Sayangnya, saya lupa di mana persisnya letak seafood ping-jal itu. Maklum, 'gagap' Jatinegara, pula 'gagap' Jakarta Timur. Tapi pada suatu malam, setelah capek-capekan di Dufan bareng beberapa teman cewek, Taiya (salah satu di antara teman-teman saya tadi), ngajakin untuk makan seafood dulu. Yang dipilih adalah sebuah tempat makan seafood pinggir jalan di Jl. Wolter Monginsidi ini. Posisinya di sebelah BCA, di satu area dengan Guardian dan RM Sederhana.

Waktu saya nyobain Kerang Hijau Rebus-nya, ugh!!! CLBK. Cinta Lama Bangkit Kembali. Ini sih pasti sama kayak yang di Jatinegara itu! I can't be wrong! Rasa garlic yang tipis di belakang, dan cara merebus yang tepat... Kok bisa sama banget gini ya? Ternyata, pas baca di tendanya, memang ada tulisan "Cabang Jatinegara". Yaaa, di Jatinegara memang biangnya seafood ping-jal. Tapi saya yakin banget; ini memang tempat favorit saya yang 'hilang' itu! Karena bukan penggemar saus cocolan kerang yang merupakan campuran saos tomat, kacang dan nanas halus, jadinya saya memesan saus cocolan untuk udang rebus yang merupakan campuran saos sambal dan bawang putih halus. Simply delicious.

Uh, oh. Parahnya, setelah nyobain makanan yang lain, ternyata semuanya memang enak banget! Jadi bukan cuma Kerang Hijau Rebus-nya. Kepiting Saos Padang, Udang Goreng Mentega, Cumi Saos Tiram sampai Sah Kangkung... Semuanya, masih meminjam istilah JS tadi, patoet dipoedjiken!

Menu Kepiting Saos Padang, datang dalam 2 ekor kepiting dengan saos yang pedas dan kaya sekali akan bumbu. Berbeda dengan saos padang di kebanyakan tempat seafood ping-jal lainnya yang pernah saya coba yang rata-rata cenderung kuat rasa manisnya. Kepitingnya juga segar, terlihat dari kepadatan, tekstur dan rasa dagingnya yang manis. Very scrumptious! Cangkang kepiting juga sudah dihancurkan dengan nut cracker oleh staf mereka, sehingga kita tinggal mengupas dengan sangat mudahnya. Nyaris tanpa perjuangan lagi.

Satu yang juga layak di-highlight adalah Cah Kangkung-nya. Tempat yang satu ini memasak sayur kangkung sesuai sekali dengan selera saya. Taste-nya pedas gurih, dengan sentuhan rasa tauco yang cukup dominan, dan kangkungnya juga tampil masih dalam bentuk yang baik dan warna hijau segar. Ini cukup berbeda dengan tempat makan lain yang seringkali menyajikan Cah Kangkung ketika daunnya sudah jadi sangat layu dan warnanya sudah menjadi kecokelatan.

Nah, apa lagi yang perlu saya ceritakan sekarang selain estimasi kerusakan di tempat ini? Well, well, well... Ini dia, sedikit catatan dari bon-bon yang masih tersimpan:

Kerang Hijau Rebus: 5K (kadang-kadang dihargai 6K, entah tergantung apanya)
Kepiting Saos Padang: 45K
Udang Rebus: 10K
Cumi Saos Tiram: 15K
Cumi Goreng Tepung: 16K
Ikan Cue Bakar: 35K
Cah Kangkung: 5K
Nasi Putih: 3K
Es Jeruk: 5K
Es Teh Tawar: 1K

Reasonable price? Uh. I think it's more than just reasonable. It's damn cheap!

Oh ya, sebelum kelupaan... Tambahan nih. Disalin dari bon, berikut ini adalah cabang-cabang Seafood 68:
> Jl. Jatinegara Timur, Jakarta Timur
> Jl. Kalimalang Raya (Sp. Bakmi Golek), Jakarta Timur
> Jl. Kemanggisan Utama Raya, Jakarta Barat



PS: Foto menyusul yesss. Hehehe. Seperti yang udah-udah; setiap makanan datang nggak pernah sanggup untuk nggak langsung nyomot. Jadi aja kelupaan foto terus!