Opened in 1955, Shi Xiang Satay has seen generations of customers come and go. Now, it is run by Young, the original owners son. He learnt how to make satay from his mother, who learnt the craft from her husband.Every satay is marinated for at least 24 hours to ensure that theyre tasty. Usually, a new batch is made every one and a half days. We love the pork satay. The layer of fat helped to moisten the nicely grilled meat and added a soft crunch. There were some charred bits that give it a sweet smokiness. I thoroughly enjoyed this sweet and savoury morsel. The peanut sauce usually comes with a small dollop of pineapple puree which adds a slight acidity and sweetness to the peanut sauce.Continue reading at Miss Tam Chiak: https://www.misstamchiak.com/shi-xiang-satay/
