Starting in November, the Sino Group of Hotel's restaurant - Satay Inn, will present a true flavour of Penang at three respective hotels - the Royal Pacific Hotel & Towers, the City Garden Hotel and the Hong Kong Gold Coast Hotel.
In collaboration with the Malaysian External Trade Development Corporation (MATRADE), under the Malaysia Kitchen Programme (MKP) and the Penang Chefs Association, guests of Satay Inn are able to savour some outstanding hawker foods such as Kerabu Bok Nee, a salad of shredded chicken and black fungus with a refreshing touch of spicy chilli, the Choon Pheah, traditional Malaysian spring rolls that have been modified to bite-sized servings and are served along a flavourful vinegary dip made with loads of onion.
Kerabu Bok Nee
Fresh black fungus salad Nyonya style
Spring rolls with authentic Nyonya dip
On top of that, the group has rigorously selected and invited Penang's chefs to perform at live cooking stations, bringing some of Penang's favourite dishes to foodie. Given that Penang style is basically a fusion of Chinese and Malaysian, along with Nyonya cuisine, we all loved the bursting umami flavours and mixture of unique herbs and spices.
Mixture of herbs and spices
Live cooking station
Ingredients of Assam Laksa
Favourites included the stir-fried flat noodles with scrambled eggs and cockles, the tangy laksa cooked with mint, pineapple, chilli, onion, cucumber and a fragrant fish broth of lemongrass, which was highlighted with an elevating touch of shrimp paste.
Penang-Fried Kway Teow
Fried flat noodles with cockles & Chinese sausage
(4-6th November 2015)
(7-9th November 2015)
Last but not least, the delicious pork belly braised in cinnamon-scented soy sauce was decadently finished with a hard boiled egg and tofu puffs serving as condiments.
Tau Yew Bak
Braised soy pork belly
The menu offers two popular desserts that happen to be a traditional banana cake and a pandan crepe filled with caramelised coconut. Everyone is satisfied with the green crepe, especially because of the sweet note it offers from the presence of the coconut sugar.
Green crepe filled with caramelised coconut
The promotional menu is available for lunch and dinner from November 4th to the 15th. Other highlight dishes such as the White Curry Mee (10-12th November 2015) and Oyster Omelette (13-15th November 2015) are also offered on an a la carte menu for the best of true and authentic Penang cuisine.
Related post: Spot The Food - True Flavors of Penang