Heritage and Tradition.

Spices Used

A taste of nostalgia…

 

Kwong Satay traces its roots to the 1960s when the grandfather of Mr. Wong Chee Kwong peddled satay from a trishaw around the Katong area. Two decades later, Mr. Wong Chee Kwong continued the family tradition when he started selling satay at Lorong 29 Geylang, which is now our flagship stall. As the business grew, Mr. Wong expanded into the manufacturing and wholesale distribution of satay, satay sauce and ketupat (satay rice cake) at Bukit Batok Crescent, Enterprise Centre and Kwong Satay counts more than a dozen hawker stalls and eateries in Singapore among our regular clients now.

 

Today, into its fourth generation, Kwong Satay proudly continues this heritage with no changes to the original recipe. Which is what makes our satay outstanding – the use of our original Hainanese recipe, in both our satay marinate and sauce. A traditional favourite through the decades is our signature pork loin satay and equally popular are our chicken, mutton, beef as well as pork belly satay.

 

The word “traditional” has particular significance for us here at Kwong Satay, as we maintained the style of the “good old days” by our strictly adhere to the family recipe fusion of Hainanese Chinese, Peranakan and Indian influences in our marinate spice mix and our peanut sauce.

Even our ketupat (rice cake) are wrapped the traditional Malay way although fragrant pandan leaves are sued, which is a Nonya inspired Hainanese adaption.

For the marinate spice mix, this adherence to tradition calls for an exhaustive list of ingredients such as serai (lemon grass), kunyit (tumeric), buah keras (candle nut), lengkwas (greater galangal), jintan puteh (cumin) and jintan manis (fennel) as well as fragrant cinnamon, star anise and nutmeg, while shallots and garlic are added for piquancy in the marinate mix. For the satay gravy, in addition to peanuts; lemon grass, blue ginger, candle nuts, garlic and onions are added, and brewed together with belachan (prawn paste and dried shrimps), all so finely grounded to a velvety blend.  Mostly importantly, the satay sauce comes topped with a generous dollop of mashed pineapple boiled with sugar, an Peranakan-inspired recipe which has a sweet yet zesty pineapple sauce blended into a nutty peanut dip.

 

Uncompromising in quality and unwavering in our steadfast dedication to tradition, Kwong Satay today maintains the nostalgic taste of yesterday and will continue to do so into the future.

Founder of KWONG SATAY
(Picture taken in 1982)
Founder of KWONG SATAY (Picture taken in 1982)