PROFILED BY DE GROOTS MEDIASam Satay is bending the rules. This Surry Hills restaurant has put a sophisticated spin on traditional Malaysian cuisine to add a unique offering to the local dining scene. While maintaining the basics of the Malaysian cooking style, chef Samsudin Yunus has made the nation’s cuisine more accessible by enriching authentic flavours with fresh produce and a new direction. Experience Halal Malay fare like never before in this fine-diner. Dressed in white and accentuated with bamboo, the restaurant’s elegant interior buzzes with a fun atmosphere each evening. Sam Satay opened its doors in July 2008 with a financial boost from the Malaysian Kitchen Concept scheme. An initiative of the Malaysian government and Tourism Malaysia, the scheme aims to promote a greater awareness of Malaysia and its distinctive cuisine.
Begin your cultural feast with the otak-otak – traditional Malaysian fish patties seasoned with herbs and spices – or the lightly battered, deep-fried squid served with shallots, salt, pepper and chilli. Making a selection from the mains menu is a difficult task. You may be tempted by the signature steak satay – grilled rib-eye steak served with rice dumplings, vegetables and a selection of sauces; or to taste this new direction choose the equally tantalising udang lemak nanas – grilled king prawns served on a bed of fresh pineapple and covered in coconut cream sauce. After, tuck into the sago gula Melaka, a warm dessert of tapioca pearls served with palm sugar syrup and coconut cream. Sam Satay is BYO only, giving guests the opportunity to sample traditional Malay drinks such as kopi, teh tarik or an exotic mocktail. Sam Satay’s second outlet, the casual cafe to the side of the restaurant, offers more traditional dishes in an open-air environment.
Lauren Barker