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2012-07-10
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The Moluccas Room is an Indonesian fine dining restaurant which Chef Alicia Tivey marriage both French and Indonesian cuisine bringing Indonesian cuisine to another new level. After reading several food tasting reviews of this place, I brought my partner to The Moluccas Room for her birthday.Four different types of sambal (Shallots, Ginger, Chopped Chilli and Garlic) greeted us on our table. The floor manager introduced us that the sambal was to be eaten with the chips. My favourite was the Shal
Four different types of sambal (Shallots, Ginger, Chopped Chilli and Garlic) greeted us on our table. The floor manager introduced us that the sambal was to be eaten with the chips. My favourite was the Shallots Sambal.
After placing our orders, we were served the Amus Bouche which was curry chicken on top of a cracker. The pleasant surprise of the flavour from the curry chicken gave a hint the style and approach of the chef's cooking.
Next we had their Signature Sate. There were 7 different type of Sate on their menu. We went for the Sate Ayam Madura which is an Eastern Java delicacy of grilled chicken tenders served with creamy roasted peanut sauce. The meat was really tasty and flavourful without the sauce.
For appertiser we had Kepiting Soka Acar Kuning. The crispy soft shell crab with sweet and sour turmeric spice infused vegetables and pineapple pickle was a delight to the palate.
For my main course, I had Angus Steak Rendang, a tender beef steak tenderloin topped with an extremely flavourful Javanese style rendang curry sauce. The rendang sauce was kind of mild but having said that it did not overshadow the piece of premium beef. The Angus Steak was so good that I can eat it without any sauce.
There were many good reviews for their Confit Sakura Ayam Tuturage, a light citrusy confit chicken curry from the Northern Sulawesi so I asked my partner to order it. We were lost for words to describe the sauce. It was very good. The chicken was also very tender.
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