This guy started out doing an illegal food cart before being featured at a cafe that had a multi-month waitlist. Then he moved over to his own shop (28 Smith Street), but apparently it sells out early. So I was concerned about whether the satay would still be available when I arrived tonight. Fortunately, it wasn't an issue.
So what's the big deal about his satay? It's definitely unique: he hand slices the meat into wide, flat cuts, and then he shoves a sliver of fat toward the end for added measure. The sauce isn't the peanut-centric type that one usually gets, but instead comes topped with grated pineapple. And you definitely smell the smoky aroma when you step inside.
The best part about the sticks was the fat, especially since the pork itself was a bit on the dry side. The sauce wasn't as sweet as I feared it would be, but it also didn't really add that much to it either. I don't mind eating it again, but the small and tender chicken pieces at R&B suit me just fine.
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