Waited 3 months for the pork satay from Tiong Bahru Satay Man and it was definitely worth the wait. The charcoal grilled satay was crisp on the outside. 1 layer of fat was put between 2 layers of meat and the fat was so good. What made the satay truly amazing was the satay sauce with pineapple puree. The pineapple provided the acidity to balance the meatiness and fat.

The pasta from the cafe was quite good too.

Current waitlist is 4 months for weekday and 10 months for weekend!