The way that they do satay in Malacca is rather unique. The most notable thing is that it is more salty than it is sweet, and they use different parts of the animal like intestines, which are pretty good. But satay in Malacca can also be served in a hot pot format called satay celup. The communal pot in the center of the table is filled with a spicy peanut base that is slightly sweet, but it's not as sugary, thick, nor aromatic as the dipping sauce that one might be thinking of. It's actually more spicy, so much that I even ate a few extra spoonfuls of the sauce at the end of my meal because of how pleasant it was.
And this satay celup restaurant, McQuek's, has been around since 1930 (288 Jalan Parameswara, 010-268-2998). One goes up to the fridge to pick from selection of skewers to dip in the pot. There were quite a few interesting things available, including a number of minced fish paste items like "pandan sushi" and a "seafood cone." My favorite item was the shelled prawns, which were small and charged at a premium but were impressively fresh and savory. The service here was fast and I moved through the queue pretty quickly tonight. I'm surprised this Malaccan style isn't more well-known.
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