Tanggerang: Sate H. Ishak

Tanggerang: Sate H. Ishak

“Its tender chicken meat – grilled evenly and with less burnt parts than your average Sate Ayam – are thinly sliced.

There was a long queue right in front of Sate H. Ishak’s cart, which I took as an indicator for how popular the joint is. Apparently, they have been lining up since 2.30pm – way before the stall’s opening time – and I was told that there would be twice as many punters by the time the sun sets. They’re all here for its Sate Ayam (chicken satay), which is dubbed the best Sate Ayam in Tangerang.

Founded in 1950 by H. Ishak, the people of Tangerang would often come here to buy their satay in bulk. Its staff have gotten used to preparing hundreds of satays at one time, and it does not have any other branches apart from this place.

If you’re asking is it worth the wait, then I suppose you should consider what I’m about to say. First of all, its tender chicken meat – grilled evenly and with less burnt parts than your average Sate Ayam – are thinly sliced, which makes them similar in both appearance and texture as those that are made by a certain popular satay chain restaurant that I wouldn’t want to divulge its name. The clincher, however, is its peanut sauce. You could taste how finely grinded the peanuts are as it runs smoothly across your palate. Add into the mix Kecap SH – Tangerang’s very own signature sweet soy sauce – and your taste buds will pampered by the fine balance between its sweetness and the peanut sauce.

So, to conclude this article, if you feel like sampling restaurant-quality Sate Ayam in a roadside setting and at a more affordable price, then get in line and be patient; it’ll be worth your time and effort.

Pasar Lama Tangerang,
Jl. Ki Samaun, Tangerang, Banten
T: 021 558 3613
Open daily from 3pm to 10pm
Price: Rp.19,000/US$1.40 per portion

Started her career as a food writer in 2012, Jessicha Valentina is the online editor of Good Indonesian Food. Jessicha has loved Sayur Asem since she was a wee kid and spends her free time trying to cook it.


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