Kwong Satay: Super charred & caramelised pork belly satay in Geylang

Yes, I have come across multiple satay joints selling mutton or chicken satay. But pork belly? Kwong Satay is the first hawker stall I have known to sell such gloriously-sounding fatty skewers. The stall is located in Geylang within a coffee shop, so do keep an eye out when finding them!

During my visit in the late evening, there was thankfully no crowd or long queues. However, I witnessed a steady stream of food delivery orders received by the stall. They must sell superb satay, I thought. 

What I tried at Kwong Satay

I visited on an empty stomach and was encouraged to try out each item on their menu. Being an avid fan of mutton skewers, I was excited to taste the Mutton Satay (S$0.80 per stick) first.

Looks wise, the mutton held the darkest shade in comparison to the rest of the meats in the platter. For 70 cents per stick, I found the amount of meat adequate. However, it was disheartening when I realised how tough the meat was. 

Don’t get me wrong, for the sweet marinade encapsulating the meat was beautifully charred and sticky. That definitely nailed both its flavour and texture! However, it was a shame that the meat itself was not tender enough to fully celebrate its caramelised exterior. 

I tried the Chicken Satay (S$0.70 per stick) next. From the texture usually attained in chicken meat, I hoped that the meat was more tender in this skewer. As compared to the mutton, this was certainly much easier to bite into. 

At this juncture, I developed a liking for their peanut sauce accompaniment. The texture was intentionally grainy to enhance the robust peanut flavour and aroma. My dining partner tried the dip first and proclaimed that I would love it. 

I knew instantly that he meant it was suited to my preferred level of spiciness. I loved how spicy it was although it may be slightly too much for those with a lower spice tolerance.

However, it was missing a factor that naturally draws me to satay — fats. And so, I tried the Pork Belly satay (S$1.40 per stick) next to satisfy my craving for something fatty. Initially, I was intrigued when I spotted this item on the menu. How did I not think of skewering pork belly and glazing them with sweet and sticky sauce?

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I imagined an incredibly indulgent, meaty flavour drenched in oil, possibly composed of as much as 70% fat. Out of all the skewers, this was the largest and contained the most meat. For double the price, I had expected to see as much.

Taste wise, the pork was succulent although it was not the most tender I’ve had. I was thrilled to find distinct fat pieces sandwiched between 2 pieces of meat. Once again, it was grilled until it was smokey and aromatic. 

Although it was not as fatty as I would have liked it, I can see how it appeals to crowds who appreciate little amounts of fat. It felt like a little treat or indulgence, as opposed to a super heavy and greasy skewer.

I then tasted their regular Pork Satay (S$0.70 per stick) as I was curious to know how it would differ from the Pork Belly cut. Surprisingly, the pork was succulent and as tasty as its premium cut. I gleefully ate one after another, and found little fat pieces scattered throughout the skewer as well.

I usually don’t order Ketupat (S$0.70) but I could not resist those from Kwong Satay. From the counter, I saw them carefully wrapped into pandan leaves, a practice reminiscent of other satay establishments.

I cannot say the same about its taste though. It was well-perfumed with grassy pandan fragrance and had a subtle green tint from the pandan leaves. I was also surprised to see the individual rice grains that made up the rice cake.

Apart from skewered meats, they also sell BBQ Chicken Wing (S$1.40 per piece) and Banana Leaf Otah (Small) (S$0.90 per piece). Although the wings were slightly small, they possessed the same wonderful charr marks like the Satay. I adore the chilli dip which was not watery, and held a sharp spice and tang.

The Banana Leaf Otah was also extremely spicy (which I loved) but I wished more fish was used instead of flour. Each piece was also rather flat and hence, no fluffy and meaty interior was found. 

Final thoughts

I absolutely love the charr and fragrant aroma of these grilled meats. They have also nailed the condiments — both the peanut sauce and chilli dip. Oh, and not to forget, I encourage grabbing one or two Ketupat cakes to go alongside your satay when you visit!

Expected damage: S$7 – S$15 per pax

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