Who would have thought that ‘Satay Wak Radol’, which was first sold by peddlers using two baskets on a wooden pole slung across the shoulder, now has as many as 10 restaurant branches throughout the districts in Johor Bahru.

The first branch of Satay Wak Radol restaurant, which is one of the familiar satay sellers for satay lovers in the country, opened in the 80s at Jalan Denai Utama, Kempas, here, which is one of the areas under the Pulai parliamentary constituency.

Although Wak Radol or Suhardi Mian@Radol Kassim who had 10 children died in 1996, due to old age when he was 78 years old, his business legacy continues to grow up to the fourth generation.

One of his grandchildren who manages a branch at Jalan Siantan 1, Taman Kemas, Kempas, here, Siti Nor Aishah Ahmad Kasiran, 49, said her late grandfather’s satay is loved by many including satay lovers from Singapore and Batam, Indonesia, because it uses beef tenderloin which is its specialty.

Siti, who is the third generation of the late Sultan Iskandar Almarhum Sultan Ismail, also had the pleasure of serving the royal family who enjoyed satay at her grandfather’s first branch restaurant in the 80s.

“Besides using beef tenderloin, the way we make this satay is also different because it is not marinated. After the chicken, lamb and beef are cut, it is mixed with ground spices, then poked with skewers and grilled over charcoal fire.

“There are no secret ingredients, we use the same ingredients that are usually used by others to make satay. The same goes for the peanut sauce,” she said when met, here today.

Siti, who manages a branch opened by her father (eldest son of Wak Radol) said that an estimated 3,000 satay skewers comprising chicken, beef, lamb and tripe are sold every day, while on Sundays it can reach up to 8,000 skewers.

Although there is an increase in the price of goods, especially sugar and cooking oil, she tries not to increase the selling price that can burden customers, and adds that quality and consumer satisfaction are always a priority.

“The last time I had to raise the price was last year, which was RM1.20 for chicken and beef satay and RM1.50 for lamb and tripe satay, before that it was only 90 cents per skewer.

“Actually, after the COVID-19 pandemic, even though many traders were affected, our business thrived because many people supported to boost local people’s businesses. I’ve always believed in the sustenance that Allah has arranged,” said the mother of four.

Source: BERNAMA News Agency