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This table was made from a 400-year-old tree.
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It was an ancient sakura tree
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in the mountains.
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I'm glad I can interact with
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my customers across this table.
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We're a restaurant that specialises in
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charcoal grilling.
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We use ingredients from Japan
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and cook it over Japanese charcoal.
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This is broad bean from Kagoshima, Japan.
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It grows towards the sky
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and is considered to be
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very auspicious in Japan.
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Please enjoy your meal.
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Thank you.
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So while you can enjoy the bean on its own
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you can also scoop up the juicy layer
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on the inside of the pod and enjoy it.
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It has a creamy texture.
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This is Kazu's assorted chicken skin.
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We offer four varieties.
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The first one is atsukawa
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which is from the back.
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Please enjoy.
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Thank you.
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And this is bonjiri, the tail end. Enjoy.
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This is momo.
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We grilled it until it's really crispy.
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Kubi, the neck. Enjoy.
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Well...
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I love cooking, that's why.
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I used to be an office worker
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but I found myself
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doing the same things every day
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and it made me restless.
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I wanted more of a challenge.
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My elder brother was the active sort.
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I tagged along
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and we built a log cabin in the woods
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where our friends could hang out.
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We needed someone to cook for us
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and I started doing it.
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And that's how I started my cooking journey.
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I study cooking every day
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and I feel happy
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every time I become a little better at it.
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I'm enjoying myself, even till today.
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This is shima aji
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striped jack from Nagasaki, Japan.
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—Delicious. —Thank you.
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I feel the happiest when I'm cooking.
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That's not something I would have learnt
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in culinary schools.
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The joy and excitement I find in cooking
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keeps me going till now.
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Especially the high I get
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when I experiment
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and succeed in figuring out
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how to make certain ideas work.
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This is surf clam from Hokkaido.
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But...
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I'm not a businessman.
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I'm a chef.
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Anyway, please try the kinki fish.
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This is kinki fish from Abashiri, Hokkaido.
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Firstly, I have a fishmonger in Tokyo
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who picks out the good fish for me
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and ship it over.
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Next, we use charcoal
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from Tosa province in Japan.
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Charcoal-grilling brings out
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the delicious flavours and aroma
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of the ingredients used
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but I have to pay close attention to the grill
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as the fire can be quite strong.
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The last, and probably biggest
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contributing factor is
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my sincerity and my feelings towards food.
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I want to serve my customers delicious food.
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I hope to stay true to this intent
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and hone my skills further
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to better convey my passion to my customers.
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Thank you.
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The satay's done.
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Our satay is done Hainanese style.
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The outside is a bit charred
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while the inside is still tender.
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Kwong Satay has been around for decades
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and we're skilled in controlling the fire.
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We don't take our eyes off the fire.
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It takes mere seconds for the meat to burn.
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It takes patience and focus to grill satay.
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Square. Yes...
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We can grill more than 100 skewers at a time.
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We sell about 1,000 skewers a day.
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That doubles on weekends and public holidays.
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Sometimes we can even sell up to
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5,000 skewers in a day.
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It's a skill.
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It's not easy.
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This is unique to Hainanese-style satay.
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What time are you picking up your order?
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Raw or grilled?
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For raw, you have to order a day in advance.
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Pork and chicken are 50 cents each.
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Mutton and otah are 60 cents each.
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When my ex-boss went into supplying
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he asked if I wanted to take over the stall.
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I've been doing this for more than 20 years.
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My hands are all burnt and scarred from it.
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It has been an arduous journey
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but there's a sense of fulfilment
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especially seeing how popular
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Kwong Satay is in Singapore.
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It's tiring, but we go on
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because we want to keep
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this taste of tradition and history alive.
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We have customers
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from as far as Australia and Shanghai
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who crave for our satay
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the moment they get off the plane.
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My biggest satisfaction comes from
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seeing how much our customers
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enjoy our satay.
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I'm not tired yet.
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I can still carry on grilling satay
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by the hot charcoal grill.
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Hopefully, my son can bring
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our local satay overseas
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and keep our Singaporean heritage alive
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for many generations to come.
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That would make me very happy.
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Thank you.
9224
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