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Why Kwong Satay is special ?
The Chinese influence is apparent in the fragrant cinnamon, star anise and nutmeg, while shallots and garlic are added for piquancy. Perhaps the secret to Kwong’s successful satays lies in his use of the most expensive spices, saffon. His customers’ favourite is his soft pork loin satay which is sweetly fragrant, fresh and succulent.
Kwong’s satay sauce is a treat. Besides, peanuts, lemon grass, blue ginger, candle nuts, garlic and onions, Kwong adds 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.
The best way to enjoy Kwong’s satay sauce is to eat it with ketupat. These small rice cakes are wrapped the traditional Malay way, but Kwong uses fragrant pandan leaves, which is a Nonya inspired Hainanese adaption.
– S$0.40 cents per stick for pork satay or chicken satay
– S$0.50 cents per stick of for mutton satay
– S$1 per stick for pork belly satay
– Ketupat (rice cake) costs 50 cents each
– Minimum order: 10 sticks
How to get to Kwong Satay?
Bus: 2, 13, 21, 26, 40, 51, 67, 853# and NR7 (Walking 1 minute from bus stop B81029)
Nearest MRT station: Aljunied MRT (EW9) (Walking 6 minutes from Exit A)
- Main cuisine Speciality
- Noise level Normal
- Budget Budget
- Alcohol NO
- Air condition NO
- Had kid menu NO
- Accept credit card NO
- Serve breakfast NO
- Serve halal NO
- Serve vegeterian NO
549 Geylang Rd Singapore 389504