Ange Branca  - Saté Kampar

Ange grew up helping her grandmother in the kitchen where she learned the traditional techniques of Malaysian cooking, a cuisine that bears the influence of multiple cultures. She spent the first part of her career in business consulting for international corporations

like Deloitte, Fujitsu and IBM, which landed her in the US. Her nostalgia for the flavors of home, coupled with concern over what she saw as a dying appreciation for humble Malaysian food back home, inspired Ange to open Saté Kampar, a restaurant focusing on satay (skewered meat grilled over coconut shell charcoal) and traditional Malaysian cooking, made from scratch with unique ingredients. The restaurant became one of Philly’s top restaurants, named Best of Philly in 2016 for Best New BYOB and in 2017 for Best Coffee Drinks. Zagat listed Saté

Kampar among the top 10 most important restaurant openings, and in 2017 Saté Kampar was nominated for the James Beard Award. After Saté Kampar closed in the midst of the pandemic, in 2020 Ange founded Kampar Kitchen, a platform for food makers and diners to come together to bring back the vibrant and diverse restaurant scene Philly enjoyed before the pandemic.

Social media links:

Instagram: @satekamparphilly   @kamparkitchenphl 

Facebook: Saté Kampar   Kampar Kitchen