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2011-09-01
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I had the pleasure of having dinner at this new restaurant located at Marina Bay Sands. Since this is new, my knowledge about Moluccas Room was pretty much that it is an Indonesian restaurant. They serve authentic Indonesian dishes but what makes this unique is the way the chef prepares her dishes. She uses French cooking methods, such as cooking the meat in its own fat, to make it more flavourful. I tried their three satay—the chicken, angus beef tongue, and angus beef. The chicken and beef wer
I had the pleasure of having dinner at this new restaurant located at Marina Bay Sands. Since this is new, my knowledge about Moluccas Room was pretty much that it is an Indonesian restaurant. They serve authentic Indonesian dishes but what makes this unique is the way the chef prepares her dishes. She uses French cooking methods, such as cooking the meat in its own fat, to make it more flavourful.
I tried their three satay—the chicken, angus beef tongue, and angus beef. The chicken and beef were grilled to charcoal perfection. The tongue was a bit too chewy for me, I had a hard time swallowing it. It tasted like beef, but softer and chewier.
As for the mains, I tried the Ikan Bakar Jimbaran otherwise known as the sweet and spicy grilled fresh filler. As a sweet and sour dish, I kind of expected it to be a balance of the two flavours. But the spiciness far outweighed the other flavour. It was good, yes, but after eating it, I felt like my mouth was on fire.
To remove this fire in my mouth, I then had their signature dessert of Sri Kaya Crème Brulee, which comes in three shot glasses and a thin wafer on top. I enjoyed the vanilla flavour so much.
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