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2012-09-06
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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. This Damansara Utama outlet's bountifully stocked fridge beckons to us with familiar temptations evocative of many a satay celup meal in the 1990s. The most important ingredient, cockles, is present. Perhaps not as plump as we might prefer; when it comes to cockles, size certainly matters. Crullers, kangkong, pork balls, intestines and in
This Damansara Utama outlet's bountifully stocked fridge beckons to us with familiar temptations evocative of many a satay celup meal in the 1990s.
The most important ingredient, cockles, is present. Perhaps not as plump as we might prefer; when it comes to cockles, size certainly matters.
Crullers, kangkong, pork balls, intestines and innards, bound for boiling pots of peanut gravy.
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.
Still, this is a commendable effort that comes close to replicating the Malaccan experience, thanks to the cornucopia of crab claws, squid and prawns.Post
