Satays are reserved for dinner or supper but I made an exeption last Saturday. Not for any satays but those from one of the acclaimed satay legends of the Lion City, Warung Sudi Mampir, who has since relocated from Haig Road Food Centre to Malay Village during the upgrading works. My lucky star is kind to me I thought. On a regular day folks have to wait at least half an hour to enjoy their satays but mine was all done in 10 mins, however, my excitment was short-lived and soon turned to disappointment. The gentleman (not sure if he's the owner) is very friendly so that's a plus but when I took the first bite of the satay I was speechless.... to say that it's over-rated is not exaggerating. Unlike most Malay satays who uses minced meat theirs is akin to the Chinese style which uses sliced meat, which is fine but the meat was tough and burnt. Don't get me wrong. I like my satays flavourful and slightly burnt but this is literally burnt. Read from another food blog that they use chicken breast meat so maybe that explains why; not that the mutton was any better. The tripe was equally unimpressively dry. Ask me anytime and I'll tell you I prefer Malay satays over Chinese ones as I like the spices they use to marinade the meat and, for truly good satays I can easily wipe it out sans gravy. Their meat just tasted sweet, sweet and sweet. The gravy was reasonable although I would have preferred a finer texture. Oh, and not forgetting the rock hard ketupat...
So, the die die must try review from Makansutra, I did, and I won't go back again unless convinced otherwise.
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Finally finished round one of Christmas shopping and gift wrapping. I've always enjoyed gift wrapping but not when you have more than 10 items staring at you. Next year, I will ask for pre-made wrappers.
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