Tuesday, November 03, 2015

Satay Inn 沙嗲軒 - True Flavors Of Penang

Starting this Fall, Sino Group of Hotels Restaurant - Satay Inn will present a true flavor of Penang at three respective hotels; The Royal Pacific Hotel & Towers, City Garden Hotel and Hong Kong Gold Coast Hotel.
In collaboration with Malaysia External Trade Development Corporation (MATRADE) under 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 refreshing touch of spicy chili; Choon Pheah, a traditional Malaysian spring rolls that has been modified to bite size serving, along with a flavorful vinegary dip made with loads of onion.
On top of that, the group has rigorously selected and invited Penang's Chefs to perform at live cooking stations, bringing some of the Penang's favourite dishes to foodie.
Given that Penang way is basically a fusion of Chinese and Malaysian, along with Nyonya cuisine, we all loved the bursting umami flavors and mixture of unique herbs to spices.
Favourites are stir fried flat noodles with scrambled eggs and cockles; tangy laksa cooked with mint, pineapple, chili, onion, cucumber and a fragrant fish broth of lemongrass, which is highlighted with an elevating touch of shrimp paste.
Last but not the least, a delicious pork belly braised in cinnamon-scented soy sauce is surely decadent with hard boiled egg and tofu puffs as condiments.
The menus offers two favourite desserts that happen to be traditional banana cake and pandan crepe filled with caramelized coconut. Everyone is so satisfied with the green crepe, especially of a sweet note coming from coconut sugar.
The promotion menu is available for lunch and dinner from November 4th to 15th. Other highlighting dishes such as White Curry Mee (10-12th November 2015) and Oyster Omelette (13-15th November 2015) are also offered on a la carte menu for the best savour of true and authentic Penang cuisine.
More about Malaysian Kitchen Programme (MKP) can be found HERE.

Assam Laksa
亞參叻沙

Satay Inn
沙嗲軒

Kerabu Bok Nee
Fresh black fungus salad in Nyonya style
娘惹黑木耳雞絲沙律

Choon Pheah
Spring rolls with authentic Nyonya dipping
娘惹春餅

Choon Pheah
娘惹春餅

Penang Fried Kway Teow
Fried flat noodles with cockles & Chinese sausage
檳城炒貴刁
(4-6th November 2015)

Mixture of Herb and Spice
香草, 香料

Live Cooking Station
現場烹飪

Laksa Noodle
叻沙麵

Ingredients of Assam Laksa
叻沙材料

Assam Laksa
亞參叻沙
(7-9th November 2015)

Tau Yew Bak
Braised soy pork belly
家傳紅燒肉

Braised Pork Belly
紅燒肉

Kuih Ketayap
Green crepe filled with caramelized coconut
香蘭椰絲卷

Coconut Sugar, Shredded Coconut
椰絲, 椰糖

Bengkang Pisang ala Kampong
Traditional baked banana cake
檳城香蕉糕

Iced Calamansi
凍桔子水

Satay Inn 沙嗲軒 (City Garden Hotel)
Address: B/F, City Garden Hotel, 9 City Garden Road, North Point, Hong Kong
Telephone: 2806 4938
Opening Hours: Mon-Sun 11:30-15:00, 18:00-22:00

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