Discover the best of the beloved Malaysian street snack with the help of these local chefs
Seasoned, skewered, and grilled, satay is a staple in Malaysia's local cuisine. Simple and satisfying, this skewered delight can be made with a variety of meats, the most popular being chicken and beef. Satay is usually found at local pasar malam (night markets) and served with peanut sauce, sliced cucumbers, sliced red onions, and sometimes ketupat.
Kajang in Selangor has become the unofficial capital for satay in Malaysia with many favourite satay joints located here. We speak to five local chefs to find out just where they get their fix of this local favourite.
Read more: The best nasi lemak in Malaysia, according to chefs
"My all-time favourite satay restaurant is Sate Haji Samuri. My regular orders are always chicken and beef, and these are served with thick and fragrant peanut sauce which hits the right spot. Sate Haji Samuri's satay is incredibly tender, flavourful and value for money. The well-marinated meat is substantial in size.
The peanut sauce is also very flavourful and what impresses me the most is the consistency in terms of quality and taste after operating for many decades."
–Rafizan Abdul Rahim, Shook! at The Starhill Dining
"My favourite satay is at Sate Kajang—the satay is sweet, juicy tender, and chargrilled to perfection, just how I like it. The beef satay is to-die-for!"
–Shahrul Ainizan Mohd Yusof, The Chow Kit Kitchen & Bar
