Popular satay stall well-known for their succulent pork belly satay. Based on a family recipe with Nonya elements and Chinese influence, Kwong’s satay marinade comprises of more than 18 different spice including cumin, fennel, coriander, lemon grass, tumeric, candle nut, galangal and even the expensive saffron – imparting a marked flavour and aroma to its satay.
In additional to traditional pork satay and pork belly satay ($1.20 each), Kwong also offers chicken, mutton and beef at $0.60 per skewer (minimum order of 10 sticks) that comes with complimentary raw cucumbers, onions and a unique Peranakan-style spicy peanut sauce, made from ingredients such as prawn paste and dried shrimps, topped with a dollop of zesty sweetened mashed pineapple. Order some of Kwong’s Nonya-inspired ketupat (compressed rice cakes) that’s wrapped in fragrant pandan leaves to soak up the rich satay sauce.
Bonus: Charcoal-fried Swee Guan Hokkien Mee is nearby.
TL;DR (长话短说): Succulent, smoky pork belly satay.