Royal Satay Celup (Closed)

Lately, I have been posting quite a bit of post on the Satay Celup. When mentioned Satay Celup, the first place that comes to anyone’s mind would be the historical city of Malacca. The famous Capitol Satay Celup has inevitably craved its status in everyone’s heart. In fact, there are so much Satay Celup in Malacca, there is even the Halal Satay Celup . Folks in Klang Valley would no longer drive all the way to Malacca anymore for some awesome Satay Celup. The Royal Satay Celup is one place with

Wantan and deep fried fish ball. One stick had one piece of deep fried wantan, it was cut into half. After dipping in the satay sauce, the wantan skin was slightly soggy and it was quite thick. The inner part has some fish paste and was springy though, slightly salty. The deep fried fish ball was not too big and it does not had fishy taste, quite springy and some chili parts in it.

Mantao. Apart from the normal steamboat offerings, Royal Satay Celup also has deep fried mantao. One place has three mantao. The color was slightly inconsistent though as some were being deep fried till golden brown while some were not. The skin was crispy and the inner part was not too solid and quite soft. By itself, it was tasteless, definitely had to dip with satay sauce.

Stuffed tau fu pok, fish ball. We were given a tray and take whatever we want to consume from the refrigerator. I took quite a number of different stuffs: fish balls, prawns, stuffed tau fu pok, different types of fish ball varieties. The fish balls were bouncy and not much fishy taste. The stuffed tau fu pok was salty but it was quite solid in texture. The other fish ball varieties were normal taste.

Cendol gula melaka. A lot of people ravings about the cendol gula melaka at Royal Satay Celup. Although I am not a fan of cendol, I ordered it for trying. The first scoop of it, I tasted strongly some overpowering taste that I couldn't differentiate what was it, maybe due to the concentrated gula melaka that they used. Santan flavour was minimal, the dessert was sweet. Cendol was chewy.

fu chuk and oyster mushrooms. Although the varieties of offerings were not much, I still managed to find my favourite ingredients for "steamboat" which are fu chuk and oyster mushrooms. The portion per stick was so little and I had to take a few sticks to satisfy myself. The fu chuk was thick and had very minimal stuffings in it. The oyster mushrooms were springy.

Satay sauce. This is the first Satay Celup stall to open in petaling jaya area. I can only find satay celup in Melaka. Therefore, I was very eager to try out this restaurant. The satay sauce was boiling hot and the aroma of peanuts were fragrant. With high expectation, the sauce was slightly disappointing. It was not thick as Melaka satay celup (of course we have to compare), and slightly salty and sweet.

We also ordered the deep fried buns. There were three in a portion. It is not displayed in the refrigerator, you need to order from the staff. The bun will take some time to be served. But it is ok, because we can still be occupied with our satay celup. The bun was not really fantastic. I scooped out some satay peanut sauce in my plate and dip the bun in the sauce. The bun absorbed the satay sauce but it was not impressive.

As you can see, this is only part of the ingredients. There were more from other refrigerators. After you are seated, you are free to go to the refrigerator and picked whatever ingredients you like. This is really good because there is no waiting time to wait for the food to be served. It is self service and makes everything fast and convenient. Some of the ingredients displayed here are baby sweet corn, sausages, angry bird fish cake, squid balls, sotong balls, etc.

The variety of ingredients for satay celup is a lot. From the most common to something unusual are all available in this shop. Here, we also tried the salami, bean curd skin, squid, and mushroom. The bean curd skin will absorb all the flavors of the satay peanut sauce. The mushrooms will on the other hand, release its own juices when cooked. I tried the salami and like the combination of satay peanut sauce.

There is no argument that the ingredients were all fresh and clean. Credits must be given for the hygiene. The ingredients are all bundle in the satay stick, usually three pieces in a stick. Here we have bean curd fish, quail egg, prawns, fish balls, pig's ears, squid ring, and dried bean curd. At the end of the satay stick they are color coded to indicate different prices.

Melacca is also famous for cendol, and this shop also sells it. I was disappointed with the cendol. Honestly, i think the mamak stall did better cendol than this shop. The gula melaka was not fragrant, and the shaved iced was too rough. The red beans were off quality. I don't even like the taste of the coconut milk in the dessert. I wonder why they can recommend people to eat this.

Ever since we knew the popular satay celup will be in Damansara, we quickly book ourselves a table to try it out. The time when we visited, the shop was fairly new in this place. As you can see, this is the boiler full of the satay sauce. This was not heated up yet. When you start your feast, they will heat up the boiler and also add in additional satay sauce to make it even more thick.

a litle tricky to find this place and after look at the google map is easier and parking is not that easy to find. we always only heard satay celup in melaka. but this outlet really served good quality of satay stick with fresh ingredient of the chicken meat, taufu , eggs and so on. the seafood such as prawns and squids also not bad. this Damansara Utama outlet's bountifully stocked fridge beckons to us with familiar temptations evocative of many a satay celup. their fresh serving of theQuail eg

My favorite food from my hometown of Malacca has made very little headway in the Klang Valley, but here's hoping that Royal Satay Celup will help change that. his Damansara Utama outlet's bountifully stocked fridge beckons to us with familiar temptations evocative of many a satay celup meal in the 1990s. Hygiene-conscious customers, note that each table is supplied with sauce that's fresh and free. But it's less chunky than expected, with a sour-spiciness that tastes Thai. Bacon-wrapped pork sau