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Satay Inn Introduces New Dishes Along With A Brand New Look

Delivering Hong Kong food lovers the authentic tastes of Singapore in the city

Hong Kong, 24 February 2016 – Hong Kong’s Satay Inn expanded its menu with wider selections of Singapore’s multi-ethnic and flavourful cuisine. Their culinary team of experienced chefs introduced eight new dishes to celebrate Satay Inn’s new makeover. Rustic and contemporary design, new flavours and new slim fitting uniform with a touch of the Singaporean batik motifare all part of Satay Inn’s new dining experience.        

New Dishes

The talented Singaporean chef, Kelvin Wong, who is the Asian sous-chef at The Fullerton Hotel Singapore, joined hands with Satay Inn’s team of veteran chefs to bring in the new dishes, drawing inspirations from Singapore’s street-food culture. “Singaporeans have these dishes as part of their daily lives and it is an integral part of the hawker culture, which is unique to Singapore.” Chef Wong said.

Singapore cuisine is the melting pot of flavours from Malaysia, China and India, our chefs developed eight new mouth-watering dishes for Satay Inn to pamper the palates of South East Asian food lovers in Hong Kong. “Sourcing authentic, quality and fresh ingredients, in particular the seafood for these scrumptious dishes, are the hallmarks helping to enhance the wonderfully diverse cuisine,” Wong adds.

The revamped menu retains some national classics. The Signature Hainanese Chicken Rice (HK$142) are made from the chef’s daily selection of live chickens, de-boned and served with a bowl of aromatic jasmine rice with chicken stock. The dish is accompanied by three types of dip: the ginger and green onion sauce as well as the chilli sauce are made from an authentic Singaporean recipe whereas the dark, sweet soy sauce is imported from Singapore. The juicy morsels of meat in the Beef, Chicken or Pork Satay (HK$102 / half dozen; HK$198 / one dozen) are skewered and made to order, served with a homemade peanut sauce.  

Appearing alongside them are some notable new flavours, the Cereal Butter Prawns (HK$318) is a popular dish originating from Singapore in the 1980s, and holds a special place in the hearts of Singaporean. Fresh prawns are fried in the shell with butter, dipped in condensed milk and covered with crunchy wholegrain wheat cereal. The Assam Fish Head (HK$398) is a dish with its origins from Muslim hawker stalls or Peranakan restaurants. The curry sauce is an intensely flavoured combination of acidity and spiciness drizzled over a fresh and meaty red snapper head.  

A healthy option is the Wok-fried Sole fillets with Okra and Sambal (HK$128) in a piquant sauce. Sole are low in fat and high in protein whereas, okras, also known as “lady’s fingers”, are low in calories and are rich in fibre, vitamins and anti-oxidants. The Garoupa Fillets with Bean Curd (HK$298) combines basil’s strong anise flavour with garoupa’s distinctive firm and succulent texture, the ensemble is served in a traditional clay pot.

Divine New Durian

No trip to Singapore is ever complete without a taste of custardy durian. Relive that flavour sensation in a new presentation at Satay Inn. Only the sweetest, creamiest fruits are selected to make the new Durian Pudding (HK$68), available now right here in Hong Kong.

In terms of beverages, the all-time favourite Singaporean drink, Milo Dinosaur (HK$62), is making its debut in Satay Inn. Chocolate and malty, each drink is served with a generous spoonful of Milo powder. Those with a sweet tooth may be tempted to challenge the Milo Godzilla (HK$68), served with an additional scoop of vanilla ice-cream.     

With its new dishes, classic favourites with rustic contemporary new look, Satay Inn brings Hong Kong food lovers the authentic South East Asian dining experience in the city. Experience the new Satay Inn at its three branches: The Royal Pacific Hotel and Towers in Tsimshatsui, City Garden Hotel in North Point and the Hong Kong Gold Coast Hotel.

Bookings are now open for lunch and dinner. All prices listed above are subject to a 10% service charge.

Details of Satay Inn

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, Tsimshatsui, Kowloon, Hong Kong

Opening Hours: Daily, 12:00nn to 11:00pm

Telephone: 2738 2368


Satay Inn (City Garden Hotel)

Address: Basement Level, 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 Level, Hong Kong Gold Coast Hotel, 1 Castle Peak Road, Gold Coast, Hong Kong

Opening Hours: Monday to Friday, 11:30am to 3:00pm and 6:00pm to 11:00pm
Saturday, Sunday and Public Holidays, 11:00am to 11:00pm

Telephone: 2452 8822

Satay Inn’s new logo

Our servers in the new slim fitting uniform with a touch of the Singaporean batik motif 

Chicken, Beef or Pork Satay

Signature Hainanese Chicken Rice

Garoupa Fillets with Bean Curd and Basil in Clay Pot

Cereal Butter Prawns

Wok-fried sole fillets with okra and sambal 

Durian Pudding

About Sino Hotels (
Established in 1994, Sino Hotels is the hospitality management arm of Sino Group and an affiliate of Sino Land Company Limited (HKSE: 083). It operates a number of properties on Hong Kong Island and in Kowloon, as well as a resort-style hotel along Hong Kong Gold Coast.

Sino Hotels’ portfolio covers The Royal Pacific Hotel & Towers, City Garden Hotel, Hong Kong Gold Coast Hotel, Island Pacific Hotel, The Pottinger Hong Kong, The Olympian Hong Kong and Gold Coast Yacht & Country Club. Each property offers a unique guest experience, which share common values in providing best possible services and facilities. A trusted brand in the hospitality industry, the hotels and yacht club cater to both business and leisure travellers while celebrating local communities.

Media Contact:
Jasmine YeungYann Chambrier
Tel: (852) 2452 8349Tel: (852) 2452 8348
Email:  jasmineyeung@sino-hotels.comEmail: 

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