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2016-03-01
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Since my last visit, Satay Inn has moved to TST and Singaporean chef Kelvin Wong at The Fullerton Hotel Singapore have create some new dishes with the Satay Inn team inspired by Singaporean street food.Here was what we had:++++++Chwee Kueh:The chwee kueh was really nice, it looked like the red bean bowl puddings but it was savoury topped with delicious pickles which gave it flavour.People in Singapore have them for breakfast.++++++Satays:The satays were quite sweet with a strong lemongrass taste
Here was what we had:++++++
Chwee Kueh:
The chwee kueh was really nice, it looked like the red bean bowl puddings but it was savoury topped with delicious pickles which gave it flavour.People in Singapore have them for breakfast.
++++++
Satays:
The satays were quite sweet with a strong lemongrass taste.++++++
Deep fried shrimp cakes with water chestnuts:
A spring shrimp cake with a crispy coating.++++++
Cereal butter prawns:
There was a very sweet smell when it was brought over, because it was dipped in condensed milk before it was coated in cereal.A springy prawn that was sweet and delicious.
++++++
Wok-fried sole fillets with okra and sambal:
According to the others they said it was not spicy enough, but I really liked it because it wasn't spicy.++++++
Garoupa fillets with beancurd and basil in clay pot:
The fish and beancurd were covered in delicious basil gravy.++++++
Signature Hainanese chicken rice:
The Jasmine rice was fragrant and the chicken was silky.
The ginger sauce is green because they grounded it with pandan leaves.
++++++Fried carrot cake:
The carrot cake was soft and sweet.++++++
Kaya toast:
The toast was quite thick with delicious kaya in the middle.++++++
Durian pudding:
If you like durian, this is a must because it has a lovely custard taste and better than the name suggests because the texture is creamy like thick custard not like gelatine.++++++
Barley water:
A very sweet drink with barley in it.++++++
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