The Moluccas Room @ Marina Bay Sands

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 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.

Amus Bouche 4.5/5

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.

Sate Ayam Madura 4.5/5

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.

Kepiting Soka Acar Kuning 4.2/5

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.

Angus Steak Rendang 4.5/5

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.

Confit Sakura Ayam Tuturaga 4.8/5

The Moluccas Room
The Shoppes at Marina Bay Sands
2 Bayfront Avenue
#01-81
Singapore 018972
Website: http://www.themoluccasroom.com
Nearest MRT: Promenade (CC Line, DT Line), Bayfront (CC Line, DT Line)

Opening Hours:
Daily: 11am - 3pm, 630pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take exit towards Temasek Avenue. Walk to bus stop opposite Ritz Carlton Hotel (Stop ID 02171). Take bus no. 97, 106, 133, 502 or 518. Alight 1 stop later. Journey time about 5 mins.

2) Alight at Bayfront MRT station. Exit Station. Cross the road and walk to destination. Journey time about 5 mins.

Live Pacific Dungeness Crab Tasting

Live Pacific Dungeness Crabs

Singaporean loves eating crab and usually what we have in Singapore is Sri Lankan Crab or from the nearby regions. When Marshal from Wilshire Select Seafood wrote to me for a live hand imported Pacific Dungeness Crab Tasting session, I could not resist trying out this species of crab which is not easily available here.

Steamed Crab

Pacific Dungeness Crab weights around 0.7kg to 1.4kg and is harvested from the icy waters of Southeast Alaska down to San Franciso Bay. To introduce us to these highly prized delicacy flown all the way from Seattle, Marshal asked the kitchen to prepare the crabs in 6 different local cooking styles.

Crab Bee Hoon

The distinct characteristic of Pacific Dungeness Crab is its texture. It has a firm scallop like texture. This consistency in texture was found in all the crabs that was prepared. Even the claws and legs have the same firmness in its flesh throughout. In terms of taste, it exudes a deep oceanic, rich buttery and slightly sweet taste.

Golden Sand Crab

Black Pepper Crab

Creamy Salted Egg Crab

Chilli Crab

I think the scallop like texture of the Pacific Dungeness Crab will be a hit with Singaporean if it is readily available. It has also excelled in the different local cooking styles which can satisfy all the different Singaporean taste buds.

Lastly, a great thank you to both Marshal and Stefanie for the invitation and wonderful crab tasting feast. If you are interested in importing the Pacific Dungeness Crab, you can contact Marshal or visit their website.