Kim Satay: Old-school satay stall is last muah chee seller in Old Airport Road

As our hawker centres modernise, I see an influx of foreign or fusion dishes filling our local foodscape. So imagine my delight when I spotted a sign for muah chee right under Kim Satay’s roof at Old Airport Road Food Centre. 

The little yellow sign is half-covered by cardboard boxes, so it’s no wonder Kim Satay doesn’t have many queuing up for muah chee. But I’m here now, and let me give you a little spoiler: muah chee is the love of my life.

Do hawker centre goers these days even know what muah chee is? Gods, I sound old when I say that. ANYWAY.

Muah chee is a sticky dough made by cooking down glutinous rice flour with water. It’s then cut with an oiled knife or scissors and rolled in finely ground peanuts. The result is this crunchy, nutty outer layer that gives way to a soft centre. 

Of course, you can think of it as mochi — hence the similarity in pronunciation — but don’t write it off till you try it yourself.

What I tried at Kim Satay

As a responsible adult, I had to have a main dish before having the muah chee. Since I had arrived slightly earlier than the opening hours of Kim Satay, the auntie told me that the wait would be about 25 minutes. Normally, it’s only a 10-minute delay before you get your food.

I wanted to try all three types of satay offered: chicken, pork and mutton. However, the mutton skewers were unavailable that day. I settled for 20 chicken and pork satay (S$0.80 each) as well as 2 ketupat (S$0.80 each). Do note that there is a minimum purchase of 10 satay.

The satay was smoky and slightly sweet. The aromatics clung to the meat well, and I could taste the notes of cumin distinctly. The marinade removed all traces of gamey pork flavour and helped to tenderise the meats. Combined with the char on the edges of the satay, every single bite was crisp and soft at the same time.

The satay sauce was a slightly spicy and sweet concoction chock-full of crushed peanuts. The consistency of the sauce made it easy to get a thick coating on the satay. Let’s just say that when you’re someone who eats satay without the sauce, blink twice if you need help. 

However, I was a little disappointed that the satay sauce didn’t have the signature crushed pineapple inside. It would have added a nice sweet-and-sour kick to the sauce. Looking at previous Google review photos, most sauces had a pool of translucent pineapple floating within. 

I think the aunty had forgotten to add it since I was the first customer of the day. I got my food faster than the estimated 25 minutes, though, so I didn’t mind it much. 

Loh Mei Specialist: SG’s only stall selling this fermented beancurd stew?

Now it’s the time everyone’s been waiting for…the Muah Chee (S$3). Kim Satay is the only store left in Old Airport Road Food Centre that sells muah chee. Now you know why I was so excited to try it out.

These squishy squares of glutinous rice goodness are the epitome of Asian desserts: Not Too Sweet™. The mellow creaminess of the peanuts balances out the sugar granules mixed into the coating. As the muah chee themselves are also unsweetened, every bite was just right. 

For a S$3 portion, this plate was hefty. As dessert after a main dish, this amount of muah chee is enough for 2 people. The smallest portion costs S$2.50 while the largest is priced at S$5, so choose wisely.  

Final Thoughts

At S$0.80 a pop, I’d say the satay is worth the price. You can see the smoke wafting out of the stall as your satay is made on the spot. With great char and well-seasoned meat, I think Kim Satay’s well worth the visit.

And the muah chee? Say less, I’ll be back. As a lover of kueh and traditional pastries, muah chee strikes a chord in my heart like no other chewy dessert. It’s the middle point between versatile and fun, a dessert you can enjoy slowly or on the go. 

Kim Satay preserves an edible relic of simpler times while cooking up a storm with fiery satay. If this is your thing, drop by for a plate soon!

Expected damage: S$8 – S$12 per pax