Half Off Dinner for Two at Satay. $20 for $40 Fine South Asian Cuisine!

Satay Restaurant was founded in 1987 by reknowned chef and food scientist, Dr. Rommanee "Foo" Swasdee. One of the most unique qualities of Satay is that all of its entrees are MSG free. This is because Foo's number one goal is to deliver healthy and great tasting meals. Satay not only offers healthy entrees but also allows individuals to experience a variety of culture and cuisine all at once. Many of Foo's award winning Satay Brand products, which are sold in over 500 stores accross the country, can be found in her dishes at Satay Restaurant. Satay is a family owned, Austin original that will serve the needs of the community for many, many years to come. We hope to make your experience one to remember!

Some exerpts from Dale Rice American-Statesman Restaurant Critic

It's the best satay I've tasted.

But that's no surprise, considering the thought and effort that Thai restaurateur Foo Swasdee has put into her dishes for the past 18 years.

Although chicken satay frequently is made with dark meat, Swasdee decided she would use only white meat -- because it's healthier -- when she opened her eatery in Northwest Austin.

The chicken breast initially is pounded thin and marinated in Thai spices. Then, just before grilling, the meat is placed on a skewer and brushed with a curry marinade and coconut milk.

The satay that arrives at the table layers complex, subtle flavors that play back and forth between the sweet and the spicy. In fact, the chicken is so good by itself that the accompanying peanut sauce should be used sparingly, if at all, to avoid masking the nuances of the preparation.

With the amount of care given to that appetizer, it's appropriate that Swasdee named her restaurant for the classic dish.

At Satay, Swasdee has been a pioneer in Asian food in Central Texas, helping to educate diners and popularize the cuisine before it became a hot commodity in the 1990s.

She also serves as a food consultant, teaches cooking classes and has come out with a line of Thai food products that is sold nationally, making her one of Austin's best-known (and gracious) restaurateurs.

The Pad Siam brought together shrimp, bean threads, sprouts and green onions in a light sauce. Tender and sweet, the shrimp were perfectly prepared. The dish was garnished with ground peanuts and served with bean sprouts and shredded cabbage.

The Tiger Cry combined slices of moist, delicious, smoky, grilled flank steak with onions, Thai basil, hot pepper and roasted rice kernels in a highly zesty lime-and-fish-sauce vinaigrette, with a bed of greens on the side.

Although our vegetarian server couldn't address the finer points of the beef, he said it was a highly popular dish with regular customers (a good point of reference) and warned that it was spicy. We found him to be friendly, attentive and refreshingly frank with his recommendation.

My husband and I really love this place. We randomly found it one night when we were looking for a new place to try and were so pleasantly surprised. We try to get something different every time but their drunken noodles and red curry are so good that we have found ourselves going back to that on more than one occasion. I think that I like most about this place is that they don't "dumb down" the flavors for the Western palate. You are getting food that tastes authentic with lots of bold rich flavors.