Kampar Restaurant

"A Philadelphia dining spot known for its Malaysian cuisine." - Melissa McCart

"Chef Ange Branca’s James Beard Award-nominated restaurant is a revelation in South Street. There, Branca showcases tasty Malaysian cuisine and her passion for diverse community cooking. With an a la carte menu that includes ayam goreng berempah (spicy fried chicken), maggi goreng (instant noodles fried in a wok alongside vegetables and various sauces), and other notable Malaysian street food — it’s a Philly dining institution." - Eater Staff, Ernest Owens

"When Saté Kampar was in East Passyunk, it was a coffee shop-restaurant hybrid that served well-seasoned meat and rice dishes. This iteration of the Malaysian restaurant still offers fragrant nasi lemak and tender beef rendang, now in a home just off South Street. They upgraded to a bi-level space (a kongsi upstairs with a bar and a la carte menu, and a kopitiam-style restaurant downstairs with a tasting menu from chefs in residency). The upstairs a la carte menu features a flavorful crêpe-wrapped, curry-forward burger, and a coconut cream soaked rice that’s pleasantly crunchy from its peanut and fried anchovy topper. It’s a place where friends can kill time with Vietnamese gin drinks and dishes drenched in sweet sambal that they’ll eagerly come back for tomorrow.  " - candis mclean, alison kessler

"A trip to Kampar is like getting back together with that ex you’ve been pining over, only to realize that they still leave wet towels everywhere. When Saté Kampar in East Passyunk closed, the beloved coffee shop-restaurant hybrid left us craving their skewered, well-seasoned meat and rice dishes in our sleep. We hoped this Bella Vista iteration of the Malaysian spot would be just as addicting. While the colorful, Southeast Asian-inspired space feels miles from South Street, the fragrant nasi lemak and savory beef rendang are mundane. The few standouts at Kampar are the excellent cocktail and n/a drink menu, the flavorful, crêpe-wrapped, curry-forward burger, and a citrus tart we’d cross town for (though it's not made in house—it comes from Mole Street Baker). Stop by for a seat at the bar and a few bites, or snag a seat downstairs at the kopitiam-style restaurant that hosts rotating chef residencies. photo credit: NEAL SANTOS Food Rundown photo credit: CANDIS R. MCLEAN Cocktails The drinks here are excellent, whether you go for one flowing with Vietnamese gin or fresh rose syrup with pandan. The well-balanced options range from the She Can Kill With A Smile (a refreshing and citrusy gin, cucumber syrup, and lime) to their take on an old-fashioned with pineapple-infused bourbon, Japanese vermouth, and bitters. They’re all worth ordering. photo credit: NEAL SANTOS Chili Pan Mee Out of the two noodle dishes on the menu, this has the most complex ingredients. It’s a Hakka-style noodle that comes with a perfectly soft boiled egg, shrimp chili crisps, and crispy anchovies. And yet, the dish doesn’t have any notable spice or flavor. In fact, it’s almost bland. You can skip it. photo credit: NEAL SANTOS Rendang Daging Like most dishes here, this one has plentiful ingredients and great quality, but it doesn’t make an impression. The beef is braised in spices and sweet coconut cream. But there’s no depth of flavor even though it involves a six-hour cooking process. It’s not a dish you have to skip since it’s fine. But it’s one you can skip because it’s fine. video credit: CANDIS R. MCLEAN Ramly Burger You’ll notice that 90% of the tables have this burger on them, and for good reason. The Malaysian streetside burger involves a juicy, curry-dripping double patty wrapped in a crepe-like omelet. It comes topped with a handful of cabbage, gets served with pickled jalapeno, and is all stacked on a beautifully soft sweet potato bun. It’s a must-order here. video credit: CANDIS R. MCLEAN Pie de Limón A buttery pie crust, a sweet and tangy lemon custard, and a toasted lemon meringue topping walk into a bar. There’s no punchline for this joke—we’re just having two plates of it." - Candis R. McLean

"Saté Kampar’s Ange Branca organizes the Muhibbah dinner series, bringing together some of the top chefs in the city and a community-minded crowd. The dinners she puts together, with help from other Philly chefs, musicians, and public servants, both celebrate immigrant communities and raise money for them. Dinners have supported the Hebrew Immigration Aid Society of Pennsylvania, the Nationalities Service Center, and Puentes de Salud. Follow along on Facebook to see when the next one is happening." - Sarah Maiellano