5 January 2012, Singapore – Looking for a new hang out for weekend brunch? The Moluccas Room at Marina Bay Sands offers unlimited servings of over 10 different authentic Indonesian dishes on The Rijsttafel Weekend Brunch menu.

The Rijsttafel Weekend Brunch is available on Saturdays and Sundays from 11.30am to 3pm. The menu is priced at S$38++ per person for unlimited servings from the menu.

The waiter will serve up all the dishes in the menu in small portions for you to start your meal. I enjoyed the presentation of the dishes. The portioning for the dishes are just right for me and if you like to have more of a particular dish you may request for top ups. However, the Sate Daging Angus is only limited to 5 sticks per pax. Here are some dishes that stand out from the buffet menu:

This is one of my favourite dish from the menu, Sate Daging Angus. The barbecued Angus beef short ribs are tender and succulent.

If you like a little bit of spice in your meal, Sambal Goreng Udang will do the trick. Fresh prawns stir fried in spicy and flavourful sambal chili, this dish will whet your appetite for the meal.

Opor Sakura Ayam may look like any other curry chicken dish, but it’s more than meets the eye. This dish features Sakura Chicken. These chickens were farmed without the use of any hormones unlike the Kampong Chicken and they were given room to roam around an opened and air conditioned enclosure, making them “Happier Chickens”. Sakura Chickens are known to contain less cholesterol, with reduced fat compounds and brings greater flavour, so you can enjoy great taste without feeling too “sinful”.

Be warned. The Kering Kentang is extremely addictive.Once you start you will not be able to stop munching on it. These caramelised potatoes are crunchy and sweet, making it a great snack while chatting over coffee.

The Chef

The mastermind behind The Moluccas Room is Australian Chef Alicia Tivey, whose aim is to redefine Indonesian cuisine by combining familiar Indonesian flavours she grew up with, and French cooking techniques she acquired over her 28 years of culinary career.

To try out Chef Alicia’s fusion cooking techniques, I would recommend the following dishes off the A La Carte menu:

The Confit Sakura Ayam Tuturaga (S$27) is a perfect example of the contemporary Indonesian style of cuisine at The Moluccas Room. Sakura chicken is slow cooked in its own fat – a classic French cooking technique, rendering the meat moist and tender. A fragrant West Sulawesi spice blend and the inclusion of roasted baby new potatoes elevate this dish beyond mere chicken curry.

Another dish to savour is the Angus Steak Rendang (S$32) – a 180-gram Angus tenderloin steak perfectly grilled, placed atop French beans and slathered with a tasty Javanese style rendang sauce.

The Moluccas Room is located at L1-81, The Shoppes at Marina Bay Sands, 2 Bayfront Avenue, Singapore 018927

• If you are driving, park at the South of The Shoppes at Marina Bay Sands
• Reservation Number: 6688 7367 (10am – 10pm)
• Website: www.themoluccasroom.com
• Operating Hours: Daily 11.30am till closing
• Reservation Email: info@themoluccasroom.com

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