Ancient Asian history has it that the word “Satay” originated in China, which means “stacked three times” in the Xiamen dialect. It is very possible that in parallel, the origin of this gastronomic concept, based on a spine of bamboo that crosses three pieces of vegetable, meat or fish, emerging in the streets of Malaysia, in turn influenced the Arab kebab.
The talented chefs, Xavier and Gerard, have filled the streets of Raval with these new Asian scents that transport you to a Mediterranean port. “Here we have created cuisine without losing professionalism. Our hallmark is continuous learning and feeding off of the feedback from our customers. For us, this is the philosophy to be followed: adapt to what the customers demand without losing the essence of the products that we love to work with.”
Among the different Asian varieties this restaurants has to offer we can find, to start, cold salads, like that of cabbage and carrot (our favorite), or pickled cauliflower with tomato and oil. To follow, ask for any of the different types of “satays”, cooked in the heat of embers from coconut shells such as shrimp, salmon, marinated beef, asparagus, zucchini, etc.
As explained by the restaurant workers, their goal is: to make people happy, not only with a smile but also a satisfied stomach.
Carrer del Carme, 42. 08001, Barcelona.
Phone: 934 61 5911
Hours: Monday – Sunday 12.00 to 16.30 and 20.00 to 00.00.
Text: Ana J.Palmer
Photos: Anika Stieling
Translation: Annie Ross
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