I never tire of regional novelties like cooking a skewer of something in a boiling pot of satay sauce, which constitutes something of a specialty in Melaka (Malacca), Malaysia and is the raison d’etre of Capitol Satay. This style of satay, satay celup, was (as far as I can find) invented by the owners of Capitol Satay in the 1950s and continues to be a reason for Kuala Lumpurites to drive down to Melaka to eat a morsel on a stick.
Capitol Satay on Lorong Bukit China is packed with satay-boiling punters from the moment it opens around 5:30pm until whatever ungodly hour that it closes. Pick from a random and wide array of skewered components from their refrigerator, ranging from meats to quail eggs to tofu and wontons, take a seat and wait for a roiling pot of peanut sauce to arrive at your table and present you with a new opportunity to burn yourself on a rich and sticky fluid.
The result: not as tasty as it is downright fun. The flavours of your chosen components barely make a dent in the satay sauce’s nuttiness, and conversely, very few of the components (apart from bread and tofu) soak up much sauce. I’m still positive that I lost a wonton in the sauce’s simmering brown depths never to be seen again.
Location:Capitol Satay Celup, 41, Lorong Bukit China, Melaka (Malacca), Malaysia