Ange Branca – Bringing Malaysian Food and Tradition to South Philly

What this episode covers

This Episode we sit with Ange Branca owner-chef of Sate Kampar on East Passyunk. Ange tells her story of growing up in a small village in Malaysia and coming to the states to pursue a career in business. Unable to find any authentic Mayalsian restaurants in the area and growing disinterested in the corporate world, Ange decided to drop out, gather a bunch of family recipes, and open a traditional Malaysian restaurant in South Philly. It wasn’t easy at first. Ange had to educate Philly on Malaysian traditions such as sharing the meat portions and not the rice bowls and that not all rice dishes come with chop sticks. Apparently some folks are really adamant using chopsticks for any cuisine remotely Asian.Philly Mag considers Sate Kampar a top 50 Philly restaurant. Previous Philly Blunt guest, Inquirer writer Craig LaBan said of Sate Kampar: There are a few places in the city where crossing the threshold is like traveling across the globe. Saté Kampar is one, transporting on the ambrosia of Malaysian skewered meats sizzling over coals. In 2017 Sate Kampar was a James Beard Semifinalist for best new restaurant in the country.Reef was unable to make this recording so another The Philly Blunt alum, Fergie, sat in as a guest host since Ange selected his pub, Fergie’s as the location for this episode.LINKS:Sate Kampar: Instagram Fergies: www / Instagram

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