所有餐厅
在店侧墙，架上摆着弥勒笑佛、福禄寿，旁挂着食神肖像。很有“食神加持，生意兴隆”意味。难怪客似云来。
逢四、五、六、日营业，星期一、二、三休假，营业时间10.00am到6.00pm，新味香从第一代黎贵彬、第二代黎家祥、至第三代黎修龙、到第四代黎仕伟掌门。目前，暂由第三代媳妇候玉英打理整盘生意。
2.192561, 102.244363
马来西亚国家文化遗产美食@新味香海南沙爹 National Cultural Heritage of Food@Sun May Hiong Hainan Satay
只马六甲才有的海南沙爹
The Hainanese
Satay that only in Melaka:
第一个在地卖华人沙爹又是谁？
新味香海南沙爹，对古城老街坊，有者尚记得是在鸡场街美景，即地理学家近邻，而后搬到对面益泰，再往文化街戏台经营成了整条街炊烟袅袅的奇景，大名不胫而走。
Who was the first people sold Hainan Satay?
For the old neighborhood in Melaka, they still remember the old shop of Sun May Hiong Satay placed at the Jonker Walk “Mei Jing”, near to the Geographér Cafe. That was long time ago. After that moved to “Yi Tai” that opposite to old shop and moved again to shop near Jonker Walk Stage, from that time, it became popular and famous.
开头先辈还是挑担走巷，卖不上几十支，有剩拿作饭菜。后来，从之前只售猪肉到店铺始烧起猪肠、猪肝和鸡肉，置店后，方落户定下Taman
Kota Laksamana。八十余岁阿公黎家祥算算指头，经有七十多个年头，不是老辈，真记不起阿公父亲，便是第一个在古城卖起华人沙爹鼻祖。
At beginning, the ancestor of Sun May Hiong carry load and
sold the satay by walking through the streets. Later, they move to shop in
Jonker Walk and start to sell skewered pork liver, intestine and chicken meat .
Soon, they moved to Taman Kota Laksamana. Grandpa Mr.Lai already 80 years old,
operate this business for more than seventy years. Only old folks remember that
the father of Mr. Lai was the first person sold Hainan Satay in Melaka.
为什马来沙爹会和海南人扯上关系？那得从独立前，紅屋对面打金街“海南沙爹屋”说起。
Why
Malay Satay linked with Hainanese? It’s such a long story that I have to speak
from before our nation independent, there was a restaurant called “ Hainan
Satay House”.
当年从海南岛，落番南洋的琼海人，全聚在甘榜吉灵回教堂对面的两层楼房积昌号分租。为生计，随俗学起沙爹、泡咖啡做海南鸡饭。目前，除新味香，从“积昌号”出来重操旧业，仅剩下Klebang那家而已。
Hainanese came from Hainan Island to Southeast Asia and live
together in a double-story house “Ji Chang Hao” which opposite to Kampung Kling
Mosque. “When in Rome, do as the Romans do”, they learn to make Satay, coffee
and other Hainan Chicken Rice. Except Sun May Hiong, now only left the Klebang satay-seller
which also came from “ Ji Chang Hao”.
新味香沙爹，何以跟浓酱甜腻马来风格各异，除猪件，其分别海南沙爹偏咸，而新味香，更用了印度香料腌制肉块，隔天烤。最另类是沾酱以花生香料酱底混入黄梨、辣椒、蓝姜、香茅，同早期断了货源酸子Belimbing小杨桃掺拌另类，但一样咸甜中携带股清香酸味。
It sweet, rich and strong sauce different with malay style.
Except it sold pork satay. The another characteristic is the satay made by
Hainanese is little bit salty. Sun May Hiong use Indian spices to marinade
pork, prepare to roast on the next day. The sauce made by peanut, pineapple,
chili, galangal, lemongrass. This also different with the sauce that mainly
made by carambola (belimbing). But the only same was they both brought faint
scent and sour.
再说他的沙爹，是由两块肉中夹块肥肉炭烧出软熟多汁，原理是让猪油激发腌肉喷出香味，且不会黏在铁架，像酒店BBQ烤肉串缩小样板。
Sun May Hiong satay special in between two lean pork have a piece
of fat meat, juicy and yummy. The principle is the pork oil cover the whole
lean meat, when roast, the meat will not stick on metal bar, like skewered meat
in hotel.
在店侧墙，架上摆着弥勒笑佛、福禄寿，旁挂着食神肖像。很有“食神加持，生意兴隆”意味。难怪客似云来。
On the side wall of the shop, there are many statue of gods,
and beside it is the photograph of God
of Glutton Jacky Liew. No wonder his
business so good.
Below it are photo of stars, newspaper clippings, I am the
first person interviewed the granpa, after that, many medias competing to
report this restaurant. Grandfather pass this business to father, to son, to
grandson, four generation.
逢四、五、六、日营业，星期一、二、三休假，营业时间10.00am到6.00pm，新味香从第一代黎贵彬、第二代黎家祥、至第三代黎修龙、到第四代黎仕伟掌门。目前，暂由第三代媳妇候玉英打理整盘生意。
Sun May Hiong operate at Thurs, Friday, Saturday and Sunday.
Rest at Monday, Tuesday and Wednesday. Business hour from 10 a.m to 6.00pm. Now
the business pass to the fourth generation.
值得一提：堂兄弟都以此为生，堂姐郑修强女士在紅屋对面估俚街口隆安茶室摆档。即前身和平沙爹，堂弟则在培德学校附近的祥记沙爹屋营业，两者相当有名。
Both the cousins sold satay, the older female cousin sold
satay at Lung Ann Restaurant neat to The Stadhuys. The younger cousin sold
satay at Xiang Ji Satay Restaurant near to SRJK(C) Pay Teck. Both two also very
famous.
Sun May Hiong Satay
Address: 16, Jalan Kota Laksamana 1/1, Taman Kota Laksamana, 75200 Melaka, Malaysia
