The Moluccas Room

It all makes sense when you discover executive chef Alicia Tivey’s background: having been born in Indonesia, trained in the French cooking style, and worked for Tetsuya, it’s no wonder her classically spiced dishes sit a little lighter. Contemporary cooking techniques like the sous vide used in the preparation of the 180g Angus tenderloin steak rendang ($35) transform the traditionally fibrous dish into a delicate coin of flavoursome meat on equally dainty, blanched green beans. The soto ayam lamongan ($15) stands out for its lack of greasiness, and the tender beef tongue satay ($27) for its ballsiness. Even better, you hardly feel sluggish emerging from the room of dark wood furniture and illuminated intricate batik motifs.