Ken Tho Nai

"After you have selected your choices of the satay celup ingredients, you may then dip all of them into the soup at once. My favorite ingredients for that night were their homemade squid balls, oyster mushrooms and prawns. Locals love Yao Char Kwai deep-fried bread dough as the Yao Char Kwai is able to absorb the sauce, making it very special and unique, yet tasty."

Ah Bok

"This is the ‘Satay Sauce base soup’ which is a bit thick, with peanut base, yet a bit spicy. Perfect soup base. One of a kind street food to go."

Foodeverywhere

"Here in the Ban Lee Siang, there are always available seats, and dining is at a much comfortable state. Also amazing is the closed fridge for their skewers. Every bite is still a little chilled and juicy from the fridge. I respect the effort and appreciate the freshness of their ingredients. Good thing, they can make you new sauce at your table itself upon request and with extra charges per pot."

Lu Yin Wai

"Immerse yourself in a satay celup experience by dipping skewered meat, vegetables and seafood into a pot of hot and spicy peanut gravy. Pick your favourites by ordering or selecting from the counter and start putting them into the mouthwatering gravy. We suggest having satay celup at Ban Lee Siang Satay Celup. It is better to come early, because tables fill up quickly during peak hours."

Victor Lim

"What makes the satay so delicious is not the skew of food, but the gravy sauce itself. The gravy has a strong aromatic peanut smell which makes it irresistible. It was said that the sauce contains more than 2 dozens ingredients, which is what makes it so special and unique. Beware, choose the non-spicy sauce, for the spicy one really burnt my tongue despite me being a chili lover."

Malacca

"Restoran Ban Lee Siang offers over 50 types of meat, vegetable, seafood as well as quail’s eggs in thin skewers. The yummy skewers are kept in large refrigerators to maintain freshness. Unlike other satay celup restaurants, visitors who can’t get enough of the delectable satay sauce can purchase a pack from Restoran Ban Lee Siang to take back home!"

James Tan

"Walk over to the fridge with a translucent glass display, grab yourself a metal tray and pick your favourite items, ranging from fish balls and quail eggs, to prawns and stuffed chilies. The style of cooking is akin to the Chinese style of ‘Lok-Lok’, with different broth being used, and the omission of sauces. You don’t need any dipping sauces anyway, for the lemongrass-tinged peanut sauce offered a most robust flavour."

Audrey Mika Leong

"It was a satisfying meal without the crazy long queue. The seafood/steamboat items were all fresh and the variety is good. Those who like chunky satay sauces will like Ban Lee Siang's satay sauce but you'd have to scoop up the chunky peanuts that sink to the bottom of the pot."

Christopher Yap

"Even though the more famous shop is Capital, I had always preferred the satay in Ban Lee Siang. Stage One, waiting patiently for the food to be cooked. Stage Two, trying to hold the sticks of tofu puff and kangkong into the pot as they tend to float. Stage Three, fighting over who dipped what into the pot. Stage Four, denying who dipped the last few sticks into the pot after everyone had had too much."

FoodAdvisor

"One of the more prominent vendors of this dish in Melaka is Restoran Ban Lee Siang, located along Jalan Ong Kim Wee. As far as the skewers themselves go, there are plenty of options to choose from such as pork, cockles, mushrooms, Chinese crullers, prawns, spinach, beancurd sheets, pork and fish balls, and much more. So if you're looking to experience satay celup in Melaka, Restoran Ban Lee Siang is certainly a great place to start."