Kajang used to be the epicentre of satay but now, you don't have to venture far. With branches all over town, Satay Station has now emerged as a worthy contender. Their wonderfully marinated cuts of chicken or beef are succulent and bursting with spices. Juicy and wonderfully charred these sticks of satay ( especially the beef one ) will knock your socks off...

The aroma of beef and chicken being cooked over charcoal fire greets you every time you make your way to one of their restaurants. Long rows of satay grace the grill. Juicy morsels of fat are sandwiched between scrumptious chunks of meat skewered together and then grilled to perfection. The fat melts on the grill infusing its rich flavour into the skewered cuts of meat. Spices like turmeric, garlic and onions intermingle in the marinade resulting in a wonderful coating of goodness to the chicken and beef satay. A stick of lemongrass is used to rub oil on the satay during the cooking process. This helps to achieve that smokey charred quality that we all love.



Whether you prefer beef or chicken, Satay Station serves one of the best satay in town. They're chunky and can be quite a mouthful. The beef satay is sweeter and tenderer than the chicken, which has a more prominent turmeric taste and a chewier texture.

"Morsels of fat flanked by meaty chunks"

As usual, peanut sauce, ketupat, onions and cucumbers are served alongside the satay. Unlike the ones in Kajang, the accompanying sauce is premixed with fried chilli paste. It's a bit of shame because I like it when it's served separately. That way you can control the level of spiciness in the sauce. The peanut sauce here is mild, not as hot as I like it to be. But rest assured, their satay makes up for the lack of heat in the sauce, huge and flavourful - they can give Satay Kajang something to worry about.



Another popular dish at Satay Station is Mee Rebus. Yellow egg noodles in a sweet potato based gravy. This dish is abundant with condiments like boiled egg, sliced green chillies, spring onions, fried tofu and crispy fried scallions. Squeeze some lime to help cut some of the richness. The thick and savoury gravy even has bits of sweet potato in it. If you're not too full from the satay do order a bowl. It's hearty and delicious. For some thirst quenching relief, try the 'carrot susu'. Carrot juice and milk join forces to make a creamy and refreshing drink. It's an ideal way to round up your meal.



The satay from Satay Station is so popular that they have standing orders from various companies and government agencies. So much so that demand usually exceeds supply. Satay Station can produce up to 50,000 sticks of satay per month. 50,000! But it's still not enough to appease the mounting requests for satay that they get monthly. With this amount of satay circulating it shows that there are definitely some satay-crazy folks out there.

So, don't miss out on all of this action. Head over to the oldest branch in Kpg Pandan to get the best ambience. Dine outdoors or in the traditional Malay house. Close your eyes while you savour the satay and let the taste and smell of the juicy charred chunks of meat transport you back to your childhood Raya days at your kampung. It's not exactly time travel but food are enjoyed best when they can help evoke pleasant memories. And the satay here do exactly just that.

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Satay Station

                   

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