Pang's Satay

This satay place has been on my 'to-visit' list for a while. I came on a Sunday evening just as they were almost sold out and closing for the day. I’m so glad I was able to savour the satay after coming all the way from the East! I really enjoyed the pork satay for its tenderness, and it was perfectly grilled. The sauce is zesty and enhanced with tangy pineapple. Unfortunately, they ran out of ketupat, but I will definitely be back soon.

This stall has been around since the 1970s and started by the current lady owner’s father. The current owners (husband and wife) decided to revive the satay business as they felt the recipe was good and wanted to keep it going, after they both retired from their previous jobs. They have been running this stall at Chinatown food center for over 10 years. They sell their satay in bundles of 5 sticks at $3.50. The satay meat is on the thinner side and the pork has a layer of pork fat in between 2 pork chunks. It tastes better than the chicken satay. The peanuts in the peanut sauce are more finely grated than usual, so so you don’t get to bite into the peanuts. Good for an Appetiser to go with your main meal or beer. They are closed on Wednesday and Thursday.

First time trying their satay, my parents and myself love it. the chicken meat is tender and tasty. Pork satay is the taste l am looking for and I really love it. The “satay rice” is just nice, not too hard and not too soft. Both the bosses are very friendly. Yes, it will be my must buy satay next time I go chinatown. It is so nice of them to put “markings” on the chicken satay stick so that we can easily identify different type of meat.

The lady was very nice and spoke English really well. Ordered pork, chicken, and pork belly. Honestly everything was pretty good! But I think the pork belly was the best because it had pieces of fat. Their peanut sauce comes with a dollop of pineapple, which makes it a bit sweeter than I’d prefer. But that’s teochew style and I’m teochew, so kaki nang!

Had lunch here recently - had the pork, chicken, and pork belly. The satays were nicely charred, and there was a good decent amount of meat on the sticks. The flavour profile is that of the hainanese varietal. The regular chicksn and pork have about 1.2x the amount of meat from other stingy satay stalls, whe the pork belly has about 1.4x. Given that the satay costs $0.70/$1 pp, I think it's reasonable. The most distinct difference here comes from the peanut sauce. Here, the sauce is blended quite smoothly and leans more to the savoury side, as opposed to the suber sweet ones you commonly find in most satay stalls. There's also a fine blend of pineapple paste added into the mix, but the tang was rather mellow so as not to overpower the peanuts. If I only had one gripe, it would be that the ketupat offered here comes from a plastic packet and not the traditional coconut leaf, so there is a lack of fragrance as well as individual grainyness in the rice. But alas, it's only $0.50 for a pack of ketupat, so that's that. Overall, the satays are better than the average, especially given the backdrop of rising stinginess among hawkers. P.s. Service was good. The aunty was friendly.

Came here every Saturday to have dinner and definitely won't miss out my favourite satay stall. Nice and well marinated pork and chicken meat. Their sauce is fabulous with some pineapple sauce inside. My mum and me love it so much. Auntie and uncle is very friendly and courteous too.

This was a revisit. I love how rich and spiced the satay sauce made, it's also a great combination with the smashed pineapple included. The owner is also lovely. I arrived 15 minute before the actual shop open time but they allowed me to order in advance and picked up later, which is not a problem. 🤗

When we planned our visit to Chinatown, satay was high on our list, and we weren't disappointed. We headed straight to a local gem renowned for its exceptional satay, and our taste buds were in for a treat. The chicken, marinated to perfection, melted in our mouths with each savory bite. The pork was equally delightful, tender yet robust in its spice blend. Accompanying the satay were the traditional condiments—a peanut sauce that struck a balance between creamy and spicy, and fresh cucumber and onions that provided a refreshing contrast to the richness of the meat. The service was prompt and friendly, enhancing our enjoyment of the meal.