Satay House

Satay House opened in 1973 and has been doing brisk business ever since, and its always reassuring when you realise you're surrounded by Malaysian clientele. Even the aesthetics are somewhat Malaysian with the national flower embossed on the walls and dew drop lights bringing a pleasantly sophisticated touch to the décor.

The cooking undoubtedly focuses on Malaysia with satay taking centre stage, expect to find six skewers of char-grilled chicken or lamb marinated in spices and herbs and served traditionally with peanut sauce, cucumber, rice cubes and onion. Among seafood main courses go for whitebait anchovies and sator beans in spicy sambal chillies and grilled whole mackerel served with tamarind sauce. Desserts include a steamed tapioca seed pudding drenched in palm sugar and coconut milk.

With so many interesting choices in the à la carte, the set menu is not to be missed and there is a vegetarian option available as well.