Malaysian sate set to open at 1837 E. Passyunk Ave.
We already have plenty of good food options on East Passyunk Avenue, so why not add some more unique cuisine to the lineup? That’s where Sate Kampar comes in.
This new restaurant is a Malaysian sate, set to open at 1837 E. Passyunk Ave. in the Bottle Shop’s former location.
The restaurant’s name comes from owner Angelina Branca’s hometown in Malaysia, Kampar, and sate is the skewered and grilled meat dish that tends to be referred to by the spelling “satay.” Regardless of the spelling, this spot is something new and different for the avenue.
More from The Insider:
Angelina says Americans are comfortable enough with sate – it’s an appetizer staple everywhere – but to her, it’s prepared incorrectly here.
“I’ve only seen it done on a gas grill or on a broiler,” she said. “To do it right, you have to cook it over coconut shell charcoal.” She said she also has the marinade down right.
There’s no specific time frame just yet for when Sate Kampar will open.
10 thoughts on “Malaysian sate set to open at 1837 E. Passyunk Ave.”
Something a bit different for the avenue is welcome. Can’t wait to try it!
This sounds great. It is nice to see some some different things opening up, I can’t wait to try the British pie shop too.
Sounds good, something different! I just hope it’s not a standard “Chinese take-out” decor.
How do you tell you’re in a bad area? liquor store, gun store, liquor store
How do you tell you’re in a gentrified area? Bar, restaurant, Bar, restaurant, Bar, restaurant, white people
@that dude: Liquor stores? Gun stores? You’re obviously not from Philly. A “bad” area has none of either.
He’s half quoting a Dave Chappelle joke.
Don’t feed the trolls.
The architect for the restaurant is Passyunk Post-local too. David Whipple from Assimilation Design Lab (full disclosure, he’s my husband).
Thanks for the info, Casey. Tell him to hit us up next time he’s working on a project in the hood.
BYO – operated by legit folk rather than white dudes who go on week-long vacations to study centuries-old techniques.
Sounds great! More of this!
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