Collection: Min Hong
Min Hong was established in the 50s and has gradually grown into the main supplier of satay sauce for the restaurants in Hong Kong.
The long making of satay sauce starts a week in advance. From the preparation, garlics and shallots are dried a few days, peeled and grounded. Peanuts are slowly stir fried in a wok for two hours, grounded then finally adding spices and other flavours. For half decade, Min Hong follows the traditional recipe of satay sauce, a taste of the old days.
