The way that they do satay in Malacca is a bit different from what one is accustomed to seeing in Singapore. The most important thing is that it is more salty than it is sweet and they also use different parts of the animal like intestines, which are pretty good. But the other way that they do it is in this hot pot form called satay celup. The broth is still a spicy peanut sauce that is slightly sweet, but it's not as sugary, thick, nor aromatic as the dipping sauce in Singapore. It's actually more spicy, so much that I even ate a few extra spoonfuls of the broth at the end of my meal because it was that pleasant.
Anyway, this shop (288 Jalan Parameswara, 010-268-2998) has been around since 1930. One goes up to the fridge to pick out their selection of skewers to dip in the free broth. And 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 actually 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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