Malay

O’Mulia Satay

by Adly on Fri, June 12, 2009

It's that dreaded time after work when everyone is scurrying home. Suddenly it rains and wham! You are caught up in the legendary KL traffic jam. Why not take a deep breath, relax and swing by O'Mulia a satay joint cunningly placed on Jalan Semarak. You can catch up with friends, wait out the jam and of course enjoy killer satay. O'Mulia's Street Chows episode is also screening at New York Food Film Festival this June.

Grilled Fast & Furious Over Charcoal Flames!

Foodster's Verdict

O’Mulia Satay
  • TASTE
  • Address

    300-1, Jalan Tun Razak 54200 Kuala Lumpur
    Tel: 019 371 3639

  • Open

    Open from 5-11.30pm, closed on Sundays

  • Pros

    Delicious slightly sweet chunky satays with a nice smoky aroma.

  • Cons

    Very busy at meal times and parking is hard to get.

  • Price Range

    RM 40

  • Parking

    Canlah

  • Certification

    Muslim Owned

O'Mulia Satay is located at a busy intersection between Jalan Tun Razak and Jalan Semarak. If you know where this place is, you'll know that this location is an almost suicidal location to be in. The elevated highway is nearly just on top of you with droves of cars speeding towards Jalan Ampang. It literally is a triangle sized island surrounded on all sides by busy roads. And yet on a weekday dinnertime, it's always nicely full, with families and after office crowds chomping down satays, ketupats and lapping up the peanut sauce with it. A place like this is just the ticket to wait out the rain or traffic and enjoy scrumptious satay.

Satay's are small chunks of meat in sweet marinade made from a concoction of tumeric, shallots and ginger to name a few. These chunks are skewered on a wooden stick, about 4 to 5 of them which is normally beef, chicken or mutton. The meats are never mixed. It's either all beef, all chicken or all mutton. These skewered chunks are grilled in groups over charcoal fire.

What's different at O'Mulia is the fact that their satay are nice large chunks (others can be relatively smaller) superbly marinated in big plastic containers. Whenever an order arrives, the coals are furiously fanned to give a fiery flame upon which the satays are grilled to give them a charcoal smoke aroma, caramelised sugar & fat combo hence crispy chunks of meat on the outside with juicy insides... that characteristic O'Mulia burn. (Boo has great pictures of the satay's flaming up on the charcoal grillers).

You must have the chunky satays with peanut sauce generously served by O'Mulia in a big bowl with smaller individual bowls so everyone can have their own savoury peanut pond. A tiny bowl of chilli paste is also served for those who prefer a bit more kick to to their satays. The sauce is not the best we've ever had but the large well marinated and delicious satay chunks make up for the lack of uumph in the sauce.

Dunking the satays in is pure pleasure and the ketupat and cucumbers balance everything up. Now, this is what sets O'Mulia apart from the rest. Many sellers have mastered the art of making good chicken satay but beef satay is a different story altogether. In the hands of the less skilled, the beef satay will turn out tough almost bubblegum chewy. But at O'Mulia, it's perfect. Tender, succulent and juicy which reflects a skilled master at work.

The satay place has been at the same spot for 47 years and currently, the captain at the helm is Pakcik Othman who took over from his parents. According to Othman, his dad named the 'O' in the restaurant after him. Also served here are fried rice and noodles. If the satay doesn't fill you up, we recommend the fried rice kampung style, simple yet terribly tasty with lots of crispy anchovies and kangkung. [Street Chows has a video episode on O'Mulia Satay]

Opening Hours: 5pm - 11.30pm (closed Sun)

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