After operating an air-conditioned eatery in Chinatown, the itinerant hawker decided to change his business model and relocate to Toa Payoh Food Centre, where he now offers more affordable satay options. This move follows a nearly two-year period of closure for his previous establishment.
Renowned satay destination Ah Pui Satay is making a triumphant return after a hiatus of nearly two years. This time, they are setting up shop at a hawker center in Toa Payoh, much to the delight of their loyal customers and food enthusiasts.
The famed satay brand, co-owned by street hawker Ah Pui (known by his real name Ang Boon Ee), aged 66, and his apprentice Ang Thiam Seng, aged 57, has garnered a dedicated following over the years. Initially situated in Chinatown as a cozy air-conditioned eatery, it ceased operations in November 2022 due to Ah Pui’s health issues.
Ah Pui’s renowned Hainanese-style charcoal-grilled satay is known for its generous meat-to-fat ratio, a fitting tribute for a stall named ‘Ah Pui Satay’ – a playful reference to the hawker’s once-chubby build. However, despite the name, Ah Pui has noticeably slimmed down compared to his appearance two years ago.
The satay is served with a delectable peanut sauce topped with freshly-grated pineapple, adding a refreshing twist to the classic dish.
Ah Pui’s journey in the food industry began in the 1980s when he started out as a street hawker, operating from a wooden pushcart at Tiong Bahru, albeit without the necessary permits. Despite facing fines multiple times, his irresistible skewers gained immense popularity, leading to a six-month waiting list for his satay. This success eventually led him to collaborate with a former regular customer to establish 195 Pearl Hill Cafe in Chinatown in 2021.
However, after a brief stint, Ah Pui and his apprentice, Seng, parted ways to launch their own restaurant at Smith Street. Unfortunately, the venture was short-lived, and the establishment closed its doors after just over a year of operation, sans the lengthy waitlist for satay orders.
Following a well-deserved break to recuperate, Seng expressed that Ah Pui is rejuvenated and eager to make a grand return to the culinary scene.
While Seng chose not to disclose specific figures, he did mention that their rental costs have significantly decreased since relocating from Chinatown to their current stall in Toa Payoh. Previously paying a “five-figure rental” in Chinatown, they now pay “less than half” of that amount at their new location.
Initially eyeing a return to Chinatown, Seng revealed that the process was more challenging than expected due to the difficulty in finding a stall that met all their criteria. As a result, they broadened their search to include heartland areas and eventually settled on Toa Payoh as the ideal location for their revival.
