FerdiGood spot to fix your Indonesian sambal cravings—we’ll always add extra sambal to keep on the side. On our latest order, we had the fried pomfret and chicken cutlet satay with spicy sambal peanut sauce. The pomfret was decent, though we wish there were more crispy crumbs. Fried tofu feels very warung-style, while the tempeh leans a bit thick. Tried the satay for the first time—turned out to be chicken cutlet (my bad for not reading properly). Texture is tender but slightly dry, with uneven batter and some exposed meat. Fried shallots taste like the usual store-bought type, more starchy than aromatic. The sambal peanut sauce really carries the satay—mix in your preferred sambal to control the spice and flavour, and it helps balance out the otherwise dry cutlet. We keep coming back mainly for the variety of sambals, plus their fried chicken skin—great as a light snack with sambal.
Isaac LIt's been a while since, we finally had the pleasure of savoring good ayam penyet again. The chicken was so mouthwatering that my daughter, who usually doesn't finish a full meal, wanted it all to herself. We were more than happy to order another serving. What stood out was the freshness of the food, which is crucial for us. I also tried the Tahu telor Goreng, which was incredibly delicious, although a bit salty. However, I understand it's meant to be shared with rice, and I must admit, but I enjoyed it that way all by itself. The owners were all hands on deck. Very nice couple hope to see you around Punggol too.
Jonathan David EliasBeware of table 19 over here, it tips very suddenly if you put weight on it the wrong way. Staff didn’t care until I started taking these photos. I didn’t get any bad results from this, but if there were hot soup on the table it could have turned out pretty badly.
