Clarke Quay, home to a kaleidoscope of up market waterfront restaurants, wine bars and entertainment spots, have injected modern diversity, colours and life into the rows of charming shop houses at the mouth of the Singapore River. At the tip of the Foundry, the garish red sign of King Satay stands out boldly and it matches the novelty of actually selling local food in this area.

• The Vibe
  The interior of the place leaves much to be desired. Bringing you down the memory lane to the 1970s, the times when cheap wooden tables and chairs cluttered the back alleys and giant tacky signboards were used liberally. Woven baskets confused the décor even more but King Satay has the advantage of space and the mismatch should not bother you too much. What might really puts you off is the insipid dingy end of the restaurant where the bar counter is. It is well advised to opt for the open air seats and dine under the twinkling stars.
  
  
• The Food
  King Satay's menu resembles somewhat like what a zi-char stall will have. It gives no clue as to what the specialties of the restaurant are and even the lamination is wearing out quickly.

  If you are eager to try the satay skewers, which come straight from their chargrill, order the Small Set of Mixed Satay with Prawns ($25). However, the skewered meat was neither tender nor tasty and the prawns lacked in the freshness department. The only redeeming part was the peanut sauce, which was rich, and you could still taste some crunchiness in it.

  Similarly, the Garlic Prawns ($22 regular size) were a disappointment. Soggy and past its best, they ought not to be tabled as a recommendation. The Chilli Crabs ($5 per 100g) did score some points. Delightfully prepared in the kampong Malay style, it is a refreshing change from the standard. The Crabs are live ones, so the fresh sweet meat would certainly make you gush. Lick those fingers of yours clean and do not leave any drop of that delicious gravy behind.

  You may also try The Broccoli with Mushrooms ($12, regular size), stir-fried style, as some greens will enliven all the seafood and meat.

• The Service
  The restaurant has a large sitting capacity and its location is prominent, being just a mere few steps away from Liang Court. There is sufficient staff around but sometimes it gets frustrating when they are pre-occupied with their own conversations rather than serving customers desperately looking for some attention. However, food is prepared and served quickly by their ample kitchen staff. A open kitchen concept may work for and against them, good to know the food is prepared fresh but irks customers to know that parts of the kitchen looks rather grimy.

The SD Food Advisor's Take on King Satay
In a nutshell, you get hawker food quality at restaurant prices at King Satay. The food was unforgettable but the bill is not quite the same. It appeals to the expatriates and tourists drawn to the sights and sounds of Clarke Quay, but clueless to the other food paradises in the island state. The novelty of the local food it serves is likely to keep it afloat for some time, but other than watching live soccer matches on the ESPN and STAR Sports channels on their LCD screens, there was not much else the restaurant has to impress.