Sam Satay

Australia’s first Malay fine diner was made possible with the financial help of the Malaysian Kitchen Concept Scheme. This Malaysian Government initiative aims to insert Malaysia into our consciousness via our stomaches. With Executive Chef/Owner Samsudin Yunis – the man responsible for the heady aroma at The Satay Stick (a loss to Chinatown’s dining scene years back) – at the helm, the Satay ($9) (chicken, beef and lamb) are excellent. There’s not a trace of Kraft’s Peanut Butter in the sauce either. Entrees like the rich, complex Ox Tail Soup ($12) and the superb vegetarian Tahu Goreng ($9) are not meant to be shared; nor are the mains. To keep a level of Malay authenticity in the cooking, they stay faithful to the sauce, but present it anew. Steak Rendang ($25) is not totally successful as the meat is not slow-cooked in the rich, coconut sauce; but the Udang Lemak Nanas ($29) or king prawns with pineapple and coconut cream sauce was enjoyable. Since the kitchen deals with the smelly part of the operation, you’d be mad to skip the delightful Durian Crepe ($10). The fit-out by Idiom Design Practice (Cargo Bar, Wagamama) is summery and relaxing, with cool white furnishings and bamboo matting. Alcohol is not sold on premises (BYO okay) but the Big Pants ($8) mocktail is lovely.

Sam Satay
504 Elizabeth Street, Surry Hills
Ph: (02) 9698 8558
Malaysian $$$