Comparing Satay across three restaurants — an honest verdict

I ate Satay at three different restaurants in the same week to compare. The results were illuminating. The use of pandan varied significantly — only one got it right. The sweet-savoury balance profile should be consistent but interpretation differs widely.

Malaysian cuisine reflects the Malay, Chinese, Indian, and indigenous Orang Asli traditions of a multicultural society. The best version came from a mamak 24-hour restaurant, which felt authentic. Milo was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Satay is larger than you'd think.