Kwong Satay – You Must Order Their Mouth-Watering Pork Belly Satay

Kwong Satay probably needs no introduction for some of you foodies. Whenever I bring tourists on a food tour in Geylang, this is one of the must-visit stalls. They have left Sing Lian Eating House last September and have relocated to just a street away at Geylang Lorong 27A.

Kwong Satay’s roots can be traced back to the 1960s when the grandfather of Mr. Wong Chee Kwong peddled satay from a trishaw in Katong. Two decades later, Mr. Wong Chee Kwong continued the family tradition when he started selling satay at Geylang. This flagship stall is now operated by Sim Peng Kuen (also known as Ah Koon).

Made according to their good old recipe which has Hainanese Chinese, Peranakan and Indian influences, the signature pork loin satay and pork belly satay are delicious. They have got chicken, mutton and beef as well.

The satay spice rub comprises cumin, turmeric, lemongrass, candlenut, fennel, lemongrass and more. Ah Koon watches the grilling process to ensure that the satay is not overcooked. Fresh, juicy and succulent, the satay is imbued with a smokiness. Each satay is crispy on the outside, and juicy and moist on the inside. The pork belly satay is especially yummy, with a sliver of fat sandwiched between the meat.

The secret lies in the special satay gravy. Lemongrass, blue ginger and candlenut are added to fresh ground roasted peanuts; and brewed together with belachan before the mix is finely ground to a velvety blend. Most importantly, the satay sauce comes topped with a generous dollop of mashed pineapple puree to give it that extra kick. The sweet and sour peanut gravy balances nicely with the savoury meat on the stick.