On a four hour stopover in KL from Tokyo, I wandered around the airport looking for something to eat. The KL airport is nice and spacious, though the shops are not of the extensive variety found in the HK airport(my favourite airport by far – high ceilings, soft lighting, plenty of comfortable seats and excellent array of shops – you feel that there is an immense amount of Space). I walked past Satay Club and was piqued by the sight of an open concept window where you can watch the chefs grill the satay, a bar counter and the main wing of the restaurant.
We ordered chicken and mutton satay as well as some spring rolls to accompany all that meat. I have to say that satays generally are of 2 varieties: you have the incredibly minced sort as well as those utilising sliced meat. This distinction can also be found in different brands of bak kwa; some stores appear to use minced meat, while others have a sliced meat taste. This satay was soft to the bite, with a very tasty sauce lightly glazed over it. I also liked that the meat was chewy enough without being overdone, or over-tenderised.
What I wasn’t so happy about was the peanut sauce- for one, I prefer my satay sauce to have a bit of pineapple in it(some Chinese stalls do that, a particularly good satay stall can be found at Toa Payoh Lorong 5) and I prefer it spicy and nutty. This peanut sauce was extremely watered down and diluted, presumably to cater to the tastes of the many tourists that pass through the restaurant.
The spring rolls were yummy and crispy with Thai chilli sauce to boot. There was nothing spectacular or inventive about it though.
Suffice to say, we were extremely pleased to be able to find relatively tasty satay in the KL airport. Of course, the prices of the satay are comparatively much higher than in the city. But with the choice of Burger King, Dome or Satay Club, I think the balance should swing in its favour.
