Satay Inn has a menu makeover and plays up its Singapore flavours
New dishes featured include cereal butter prawns (so-so), two tasty fish dishes and the latest instance of the durian’s growing Hong Kong presence, a subtle durian pudding
Satay Inn has been in Hong Kong for 10 years, and its three branches recently underwent a makeover, with new dishes added to the menu. The restaurant also added a tagline, “A taste of Singapore” to emphasise the menu’s multi-ethnic flavours.
Singaporean Kelvin Wong, sous chef of Asian cuisine at The Fullerton Hotel Singapore, was brought in to tweak the menu, and he draws inspiration from the Lion City’s hawker food culture.
At a media tasting at The Royal Pacific Hotel and Towers in Tsim Sha Tsui, we were able to sample some of the new dishes.
We did enjoy the wok-fried sole fillets with okra and sambal (HK$128). The fish was cooked perfectly, although the spice level could have been bumped up a notch, as it was very mild even for this sensitive spice eater.
It seems more durian is being used in cooking in Hong Kong these days, with items such as durian mooncake, pancakes, and ice cream, and Satay Inn is no exception with its durian pudding (HK$68).
Presented in a martini glass, the pudding is topped with a scoop of ice cream. Both are very creamy, with only a subtle hint of the pungent fruit.