Sate Kambing at Restoran Sunan Drajat will bring everyone to Chow Kit for a taste. — Picture by Lee Khang Yi (New users only) It's tax relief season! Get up to RM300 when you save with Versa! Plus, enjoy an additional FREE RM10 when you sign up using code VERSAMM10 with a min. cash-in of RM100 today. T&Cs apply. By Lee Khang Yi Monday, 18 May 2026 9:26 AM MYT KUALA LUMPUR, May 18 — Adventurous eaters willing to trek into Chow Kit will discover Restoran Sunan Drajat, home to truly unforgettable sate kambing inspired by its Surabaya roots. It traces its origins back to the 1980s when its previous location was a stall behind a mosque. In the 1990s, they moved to their current premises. The eatery’s entrance is incongruously situated among a row of stalls (between Nasi Lemak Atan Heritage and Johan Bundle) along Lorong Haji Hussein 1 because it uses a side entrance for easy access to the building. Look for this sign when you walk or drive along Lorong Haji Hussein 1. — Picture by Lee Khang Yi Also note that the address and location pin on Google is incorrect; we have edited it below to reflect the correct address, based on their business registration license issued by the authorities. As you walk inside, you will find a hallway that opens into a dining area with a green theme on the walls, tables and even the emergency exit. Green is everywhere at the restaurant, a choice favoured by the owners. — Picture by Lee Khang Yi Everyone is here for their Sate Kambing (RM2 per stick, minimum order of five skewers), jammed with tiny pieces of the meat, grilled over hot coals. The meat is surprisingly tender and easily tears from the skewer as one slowly savours the satay. Some skewers have a burnt tip, so remove it to enjoy the grilled meat. It is liberally doused with coarsely ground peanuts, kicap manis sauce and garnished with chopped shallots. A wedge of cut lime is on hand to keep the sweetness of the kicap manis sauce in check. Two small catfish are used for the Pecel Lele that is deep fried to a crispy state. — Picture by Lee Khang Yi For your main meal, different types of pecel are served with a plate of rice and vegetables. The chicken and catfish are deep fried well, especially the Pecel Lele (RM9) which has crunchy fins that are brittle and incredibly edible. Because they selected smaller catfish, the fins are finer, making it easy to crunch down on the crispy bits. Even the Pecel Ayam (RM8) was good, featuring a golden crust and ample juicy meat. Pecel Ayam boasts a golden skin and juicy meat inside. — Picture by Lee Khang Yi Surprisingly, the sambal used has a mild spiciness, featuring tomatoes instead of intensely hot chilies.Raw vegetables like long beans and cabbage cool the tongue if one accidentally bites into a chilli. You see bakso in every Indonesian place but not Rawon (RM10), the almost black beef stew that uses keluak paste, on the menu. Rawon, a rarity in the Klang Valley, can be found here. — Picture by Lee Khang Yi Tender beef pairs with the earthy broth, which is laced with a dollop of the fiery red chilli paste that provides the burn on the tongue. A better choice is the Gule Kambing (RM13), which offers a robust, spicy broth with meat that tears apart easily. Gule Kambing, as a takeaway, is a great idea, featuring a slightly spicy profile and tender meat. — Picture by Lee Khang Yi Restoran Sunan Drajat71, Jalan Haji Hussein, Chow Kit, Kuala LumpurOpen daily: 9am to 9pm* This is an independent review where the writer paid for the meal.* Follow us on Instagram @eatdrinkmm for more food gems.