Take a bite out of history with our exclusive series on the delicious ingredients, dishes and techniques behind the unique taste of Hong Kong.
With a rich umami broth, springy instant ramen noodles and tender marinated meat slices, beef satay noodles represent comfort in a bowl for many Hongkongers.
The dish can be found mostly on the breakfast menus of cha chaan teng, Hong Kong-style cafes or diners, but can be eaten at any time of the day. It is usually paired with toast, eggs, and a drink on the side.
The origin of Hong Kong’s beef satay noodles is in Southeast Asian cuisine. According to the book Made in Hong Kong by Hong Kong food writer Michael Lui Ka-chun, the dish can be traced to the meat satay dishes, also called sate, of Malaysia and Indonesia, and their creamy and slightly sweet, peanut-based dipping sauce.
Lui describes how the sauce is packed with common Southeast Asian ingredients and spices, including peanuts, coconut milk, fennel, galangal, lemongrass, coconut sugar, and tamarind.
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