Dining

Singapore Dining - Restaurants, Local Dishes & Other Cuisines

The Moluccas Room

Indonesian fare which has been given the refined treatment by executive chef Alicia Tivey. Having worked under celebrity chef Tetsuya Wakuda in the 1990s and classically French trained, she approaches Indonesian food with lighter and more delicate flavours. Tender Angus beef is slow cooked and topped off with a rendang (caramelized beef curry) sauce, while in another entree, tender beef tongue is fashioned into satay, grilled and served with warm beef broth for a sublimely buttery taste. While you dine, a table near the window overlooks the waterfront and offers impressive views of the Singapore skyline.

If you’re looking for innovative and refined Indonesian fare, this restaurant — helmed by executive chef Alicia Tivey — might just be up your alley.

An Australian citizen born in Indonesia, Tivey is classically French trained and worked under celebrity chef Tetsuya Wakuda in the 1990s.

With her Indonesian background and her 20 years of cooking experience, her dishes boast lighter and more delicate flavours rather than the robust flavours that are common in Indonesian cuisine. The result is something you simply wouldn't expect from a typical Indonesian restaurant.

Angus tenderloin beef is slow cooked sous vide-style until tender and topped off with a rendang (caramelized beef curry) sauce for an irresistible dish. In another entree, premium beef tongue meat is fashioned into satay, grilled and served with warm beef broth.

While you dine, the interiors — rattan-backed chairs, dark wood tables, parquet flooring and batik-inspired motif pillars which are backlit — make for a pretty spot, especially when you’re seated at a table near the window. It overlooks the waterfront and offers impressive views of the Singapore skyline.