Kwong's satays are a bit of nostalgia. True to an old recipe. Besides his traditional pork satay, he has chicken, mutton as well as beef.

Kwong has stuck to the style of the good old days. The word "traditional" has extra significance when used to describe Kwong's pork satay. He follows the family recipe which calls for a long string of ingredients. Besides, jintan puteh (cumin) and jintan manis (fennel), the spice mix includes coriander.

Kwong's fondness for nonya touch can be detected in the serai (lemon grass), kunyit (tumeric), buah keras (candle nut) and lengkwas (greater galangal) he uses.

The Chinese influence is apparent in the fragrant cinnamon, star anise and nutmeg, while shallots and garlic are added for piquancy. Perhaps the secret to Kwong's successful satays lies in his use of the most expensive spices, saffon. His customers' favourite is his soft pork loin satay which is sweetly fragrant, fresh and succulent.

Kwong's satay sauce is a treat. Besides, peanuts, lemon grass, blue ginger, candle nuts, garlic and onions, Kwong adds prawn paste and dried shrimps, all so finely grounded to a velvety blend.  Mostly importantly, the satay sauce comes topped with a generous dollop of mashed pineapple boiled with sugar, an Peranakan-inspired recipe which has a sweet yet zesty pineapple sauce blended into a nutty peanut dip.

The best way to enjoy Kwong's satay sauce is to eat it with ketupat. These small rice cakes are wrapped the traditional Malay way, but Kwong uses fragrant pandan leaves, which is a Nonya inspired Hainanese adaption.

Buoyed by the success, Mr Wong Chee Kwong, set up a factory in Bukit Batok Crescent, Enterprise Centre to supply satay wholesale. Today, he counts more than a dozen hawker stalls and eateries in Singapore among his regular clients.