The Society is proud to present an Evening at The Moluccas Room with Australian Chardonnay and Burgundy Reds, comprising wines wholly from the Society’s extensive cellar. For this event, we will be featuring a relatively new restaurant called The Moluccas Room. Located at Marina Bay Sands and overlooking the Singapore River, The Moluccas Room offers diners a new concept featuring the unique marriage of authentic Indonesian cuisine and French cooking techniques.

Behind The Moluccas Room is Chef Alicia Tivey, whose goal is to redefine Indonesian cuisine by combining familiar Indonesian flavours she grew up with, and French cooking techniques she acquired during her twenty-plus-year culinary career including working at Tetsuya’s in Sydney. Describing her signature culinary style as “clean and light, with a refreshing finish”, Chef Alicia modernises the cooking style of authentic Indonesian dishes so as to retain the original taste without compromising the integrity of the main ingredients. It is Chef Alicia’s aim to reintroduce Indonesian cuisine and show guests how Indonesian food can evolve.
And what better way to pair contemporary Indonesian cuisine than with a host of beautiful wines from the Society’s own cellars. We have chosen to feature two, vintage year 1999 Chardonnays from Margaret River and four, vintage year 2005 Pinot Noirs from Burgundy.

The 1999 vintage in Margaret River started with a wet September. October became drier and November drier still, restoring some normality to the seasonal conditions and providing excellent weather with a good fruit set. The summer was typically warm with little rain. The consistently perfect summer produced a truly memorable vintage, with excellent cabernet sauvignon and merlot and very good Chardonnay.

Vintage year 2005 in Burgundy is widely hailed as an extraordinary year for the red wines of Burgundy in both the Côte de Beaune and especially in the Côte de Nuits. Allen Meadows wrote in his influential Burghound.com: "Let's cut directly to the chase . . . 2005 is quite simply the best top to bottom vintage that I have ever seen, period, full stop. . . . 2005 is a brilliant vintage with virtually nothing to dislike (except perhaps the prices) and here is the key point: It's also great from top to bottom," he went on, from grand and premier crus right through villages and regional wines.

Join us for a wonderful experience of contemporary Indonesian cuisine paired with new world chardonnays from Margaret River and old world pinot noir from Burgundy.
An Evening at the Moluccas Room
with Australian Chardonnay and Burgundy Reds

Venue: The Moluccas Room
The Shoppes at Marina Bay Sands
2 Bayfront Avenue #01-81

Date: SATURDAY, 14th April 2012

Time: 7:30 PM – Apéritif, 8:00 PM – Dinner

Price: Members (S$160)
Guests (S$185)

Dress Code: Smart casual

Limited to 40 pax

Bookings and reservations: Please email C T Chen at ctchen@acieslaw.com for reservations.
Reservations WILL NOT be considered confirmed unless payment is received by 12 April 2012.

Wine Selection:

Champagne Mansard N.V.
Devil’s Lair Chardonnay 1999
Leeuwin Arts Series Chardonnay 1999
Patrice Rion Chambolle-Musigny 2005
Nicolas Potel Volnay Vieilles Vignes 2005
Nicolas Potel Savigny-les-Beaune Haut Jarrons 1er cru 2005
Jacques Cacheaux Echezeaux Grand Cru 2005
Prince Poniatowski Clos Baudoin Moelleux 1990

Menu Selection:

Kepiting Soka Acar Kuning
Crispy soft shell crab with sweet and sour turmeric spice-infused vegetables
*****
Satè Udang Java
Lusciously juicy grilled prawns marinated with a secret Javanese recipe
*****
Binte Biluhuta Pangsit Mente Kemanggi
Spicy sweet corn soup from Sulawesi with grilled prawn and crispy pesto ravioli
*****
Confit Sakura Ayam Tuturaga
A light, citrusy confit chicken curry from the Northern Sulawesi region
*****
Angus Steak Rendang
Tender beef steak tenderloin topped with a flavourful Javanese style rendang curry sauce
*****
Moluccas Luwak Istimewa
Gula melaka macaroons with coconut cream, fresh strawberries, and Luwak coffee ice cream
OR
Sri Kaya Crème Brulee
Creamy coconut custard flavored with pandanus and topped with a perfect caramelized crust accompanied with a scoop of homemade Indonesian flavored sorbet

Regards,
Joyce Chang
President, IWFS of Singapore