Chuan Kee proffers the rather hard-to-find Hainanese-style pork satay, usually served with a peanut sauce dip combined with pineapple puree. And stall-owner, Wee Seng Tow and his wife sure do that in style - their pork satay was, in one word, sensational!
Smoky-fragrant, aromatic with coriander & turmeric, and slightly sweet from the sugar-glazed caramelisation cloaking the perfect-textured pork-meat - these are *the* best pork satays I'd ever had. Typical of Hainanese-style satay dips, the Wees add a dollop of pineapple puree atop the thick, spicy peanut sauce, giving it an extra dimension in flavour.
The bland compressed rice "ketupat", which came woven in palm leaf parcels, provided a perfect foil to the greasy, assertive pork satays.
Mr Wee had been plying his trade for nearly half a century - and his mastery over the art of grilling the satays really shows through - each and every one of those satays were perfectly-grilled.
Chuan Kee Satay (选记沙爹王)
Old Airport Road Food Centre, #01-85
51 Old Airport Road