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On August 9th, Singapore will be celebrating their 50th anniversary of independence. In 1963, a merger had brought together Singapore, Sarawak, Sabah and the Federation of Malaya to become Malaysia. Two years later, Singapore gained independence; marking a day of celebration with fireworks and fun activities. In commemoration of this event, Satay Inn will be offering a range of dishes for customers to try and experience the best of Singapore's culinary cuisine.
Avid fans of the peninsula's culinary fare, we decided to try this last week. To start this culinary journey, we were served grilled chicken and pork satay, marinated in Satay Inn's special peanut sauce. The satay was served with Sambal Ikan Bilis - salted anchovies in a fiery chilli sauce, along with chunks of pineapple and fried egg with chilli crab sauce. The grilled pork and chicken gave a strong, roasted aroma with a slight crunch on the outside, yet it retained the juices and softness on the inside, creating a perfect balance of textures and flavours.
Chicken and pork satay, sambal ikan bilis, fried egg with chilli crab sauce
Traditionally served for breakfast - we were given a small bowl of soup (Bak Kut Teh) with a meaty pork rib that was slow-boiled for six hours with fresh herbs and Chinese medicine. It may not be to everyones liking, as the broth was quite strong; with an extra kick from the Dong Quai. However, a great way to drink this soup is to put some YouTiao (deep fried bread sticks) into the soup - it'll help reduce the strong flavours as it'll will soak up all the broth. Think of it like a French onion soup with a slice of baguette on top. Nevertheless, based on the properties from the mixed herbs and spices, this bowl of goodness is great for your health and gives you a boost of energy for your working days.
Bak Kut Teh
For the main course, we were able to choose between prawns with lemongrass and mint leaves, or a chilli Maine lobster with roti. The prawns were tender and fresh and retained its bouncy texture with every bite. On the side, you could choose to eat the fried roti with the prawns; equally light and fluffy. The freshness was elevated even more by the lemongrass and slices of bell pepper, making it a healthy and light afternoon meal.
Lemongrass and mint leave prawns with roti
Chilli Maine lobster with roti
Next we were served a famous Singaporean dish: Hainanese chicken. The signature dish is made from the chef's daily selection of live chickens, de-boned and served with a bowl of aromatic jasmine rice with a rich flavour from the chicken stock. The dish was accompanied by three dips: a sweet dip, thick soy sauce and chilli sauce (both imported from Singapore); finally, a garlic and green onion sauce. Dipping the soft and delicate meat into each sauce sparked an amalgam of deliciousness - a dish you must try! Another iconic dish is the fried hokkien prawn mi - a mixture of yellow noodles and thick rice vermicelli, fried with eggs and garnished with prawns.
Signature Hainanese chicken
Last but not least, were the desserts. We were given a choice of a durian and sago mousse or sago pudding with gula melaka (palm sugar). The sago pudding was an island in a pool of coconut milk with gula melaka hidden under the sago. The gula melaka in some ways tasted like coffee when it was actually a thick coconut sugar. A tasty dessert to end a wonderful meal.
Sago pudding with gula melaka
Durian and sago mousse
Overall, Satay Inn gave us a pleasurable experience and allowed us to try several famous dishes in one sitting. The flavours and textures highlights the best of the Singaporean cuisine, hooking people to come back for more.
Satay Inn (The Royal Pacific Hotel & Towers)
Address: Shop 3, Tower 1, Podium Level, The Royal Pacific Hotel & Towers, China Hong Kong City, 33 Canton Road, Tsim Sha Tsui, Kowloon, Hong Kong
Opening Hours: Daily, 12:00nn – 11:00pm
Telephone: 2738 2368
Satay Inn (City Garden Hotel)
Address: B/F, City Garden Hotel, 9 City Garden Road, North Point, Hong Kong
Opening Hours: 11:30am to 3pm, 6pm to 10pm
Telephone: 2806 4938
Satay Inn (Hong Kong Gold Coast Hotel)
Address: Lobby Floor, Hong Kong Gold Coast Hotel, 1 Castle Peak Road, Gold Coast, Hong Kong
Opening Hours: Monday to Friday, 11:30am – 3:00pm and 6:00pm – 11:00pmSaturday, Sunday and Public Holidays, 11:00am – 11:00pm
Telephone: 2452 8822