{"id":3751,"date":"2024-05-23T21:41:42","date_gmt":"2024-05-23T21:41:42","guid":{"rendered":"https:\/\/mtlonline.ca\/an-interview-with-fred-and-marco-from-satay-brothers\/"},"modified":"2024-05-23T21:41:44","modified_gmt":"2024-05-23T21:41:44","slug":"an-interview-with-fred-and-marco-from-satay-brothers","status":"publish","type":"post","link":"https:\/\/mtlonline.ca\/en\/an-interview-with-fred-and-marco-from-satay-brothers\/","title":{"rendered":"An interview with Fred and Marco from Satay Brothers"},"content":{"rendered":"\n
\"Marco<\/figure>\n

The Satay Brothers: <\/strong>The incredible story of 2 brothers (Mat and Alex Winnicki) who developed a real passion for the cuisine of Singapore, the country of origin of Kim, their mother. Although they spent their childhood in the modest neighbourhood of Saint-Henri<\/strong> in Montreal, their father (of Polish origin) and their mother were true sources of inspiration throughout their development.<\/p>\n\n

It is in honour of their mother Kim, who worked at the Royal Victoria Hospital for much of her career, that the Winnicki brothers opened a canteen at the MUHC, the McGill University Health Centre (MUHC). They wanted to change the bad reputation of food that is usually found in the hospital environment. It is their childhood friend Derf who is in charge of operations there.<\/p>\n\n

In all of this history, the Satay Brothers as you know it today comes into the world at Atwater Market.<\/p>\n

\n
\"Satay<\/figure><\/div>\n

From a youthful friendship to a culinary oasis<\/h2>\n\n

At the time, Marco (now a handyman at Satay) lived with Mat (the chef), while Alex lived just above the same building. Marco, finishing his contract in a community organization in Verdun, left for Thailand<\/strong> in search of new inspiration.<\/p>\n\n

It was with astonishment that the latter discovered, in the middle of a trip, an email from Mat telling him that they had just obtained a location at the Atwater Market<\/strong> to open a seasonal business.<\/p>\n\n

Even if originally, the north intersection of the Atwater Market was not intended to become a food court as it is known today (there were once various merchants promoting local products, such as Mont\u00e9r\u00e9gie wine<\/strong>, nuts and wild mushrooms). The Satay Brothers<\/strong> unilaterally decided to develop an approach oriented towards Asian street food by offering a take-out counter, thus taking advantage of the few tabs. Having two or three shelves where they placed the few picnic tables on site. As a local oriental grocery store, they originally offered packets of rice noodles, Asian fruits and vegetables as well as some products that were not available in the neighborhood. However, their main activity revolved around the sale of take-away food, as you can find today at Pumpui <\/strong>and Supercondiment<\/strong>.<\/p>\n\n

Experience, passion and training<\/h2>\n\n

While it may surprise you, Satay Brothers<\/strong> is made up of a team that, at first glance, may seem relatively “normal” (to some), but is made up of a diverse range of people with a wide range of experiences. As an example, you can find Fred (one of the managers of Satay Brothers) who has been working in the restaurant industry for more than 25 years<\/strong>. Marco, who has had various jobs in the restaurant industry and who developed a particular experience in the field towards the end of the 90s, in Paris. In the service: Steph, also juggles his job at the Satay Brothers and his work in a medical clinic. Derf does the same between the hospital and his role as a bartender at the restaurant. The Satay <\/strong>team is made up of all kinds of people, from university students to seasoned veterans of Montreal’s restaurant industry.<\/p>\n\n

All in all, the Satay <\/strong>gang is a big family where you always feel welcome.<\/p>\n\n

The taste success of Satay Brothers<\/h2>\n\n
\"Satay<\/figure>\n

If you ever happen to be near the Satay Brothers, you have to try their Drink <\/em>” Bourbon Lemonade<\/strong> “: a lemonade made from Calamansi lime (a Filipino citrus fruit that is similar to a complex mixture of lemon, lime and orange) mixed with bourbon<\/strong>. This drink has always been part of the Satay Brothers’ traditions and culture.<\/p>\n\n

No other place in Montreal offers a lemonade of this type. Even if you try to replicate the flavor with a canned calamansi <\/strong>juice, it will never come close to the taste of Satay Brothers lemonade.<\/p>\n\n

In terms of meals, you should definitely try the different satays (chicken, shrimp, tempeh), the buns <\/strong>(steamed bread with pork or tofu) or their famous green papaya salad<\/strong>. And for lovers of spicy food, you definitely have to try the Laksa Lemak soup: a true Satay Brothers<\/strong> classic. This traditional Singaporean soup is made with chicken broth, coconut milk, shrimp and chili, among other things. The latter is, among other things, one of the traditional recipes of Mat and Alex’s<\/strong> mother.<\/p>\n

\n
\"Satay<\/figure><\/div>\n

The strength of the Satay Brothers<\/h2>\n\n

The strength of the Satay Brothers lies, above all, in the friendships and family <\/strong>ties they are used to maintaining with their employees and customers. Being originally true brothers, with the influence of their mother and their sincere friendship with their partners and employees, this whole corporate culture has been shaped in a completely natural way over the years<\/strong>.<\/p>\n\n

“Everyone has known each other for a long time. New team members are deeply integrated into the company’s family and friendly culture. \u2013 Fred<\/strong><\/p>\n\n

When they’re not working, they go out together to eat and discover new restaurants, to attend Alouettes <\/strong>games and watch sports games together.<\/p>\n\n

Their team of cooks and waiters all form a big family. It’s like a clan where mutual aid, teasing and moments of entertainment<\/strong> reign. At the same time, the team is present 7 days a week at the Atwater Market and is looking to have fun while working.<\/p>\n\n

Music and Satay Brothers: A Shock Duo!<\/h2>\n\n

Ask the majority of the clientele and you will quickly discover that music occupies an important place within the Satay Brothers<\/strong>. Before it became a real restaurant, they shared a space with the various vendors at the Atwater Market<\/strong>. Accompanied by their famous boombox<\/strong>, Satay Brothers played a lot of rap<\/strong>, soul <\/strong>and reggae<\/strong>. Music by artists such as Marvin Gaye, Mos Def, Gregory Isaac and Wu-Tang<\/strong>, among others, set the mood in the silence that used to furnish the place. It wasn’t without its challenges, but over time, music really brought the food court we know today to life. The work team, with a greater preference for Hip-Hop<\/strong> and Latin music, will occasionally make you hear different sounds from the 70s and 80s<\/strong> (funk, new wave) or simply Joe Dassin, Serge Gainsbourg and much more. Adapting to the vibe <\/em>of the customers, Satay Brothers exchange with them and get to know them to choose the music that corresponds to the desired atmosphere.<\/p>\n\n

Can you describe the restaurant in just 1 sentence?<\/h2>\n\n
\"Satay<\/figure>\n

“The food is right, the spice is nice and the service is goooood”<\/strong><\/p>\n\n

For the record, the Satay Brothers used to organize monthly parties with a Jamaican DJ who hosted the restaurant with a microphone and vinyls. He was also the one who launched the tradition of Celine Dion’s song.<\/p>\n\n

What is the Celine Dion tradition?<\/strong> At the end of the evening, to encourage people to finish their last drink in a good mood, Fred usually puts on one of Celine Dion’s classics, such as ” My Heart Will Go On<\/strong> or “So that you still love me”, around 11:30 p.m. or midnight. The tradition continues to this day!<\/p>\n\n

Nowadays, there is also Mervmatsui <\/strong>who comes from time to time to mix at the Atwater Market. The Satay brothers also opened a new space adjacent to the restaurant on Notre-Dame in January, where there is a wide range of new culinary and drink proposals<\/strong> .<\/p>\n\n

More than just a restaurant…<\/h2>\n\n
\nhttps:\/\/www.instagram.com\/p\/Cr6Cqf2sx7Q\/\n<\/div><\/figure>\n\n

Each year, Alex and several members of the team engage in philanthropic activities in partnership with different organizations, such as the Tyndale St-Georges Centre in Little Burgundy.<\/p>\n\n

Next July, they plan to participate in a soccer tournament (a project put forward by the Burgundy Lion Pub) with the youth of the neighbourhood, where they will make a donation and also play. On the other hand, they often participate in charity events for different causes with organizations in the surrounding neighbourhoods.<\/p>\n\n

Satay Brothers: The Ultimate Goal!<\/h2>\n\n

The ultimate goal of the Satay Brothers is to become a recognized institution rooted in Montreal by maintaining high standards of quality, service and atmosphere. They want to have employees who can recognize customers, just like Alex, Marco and Fred and the other employees are used to. Their ambition, as Fred reminds us, is to remain honest. They will continue to focus on service, quality of food, atmosphere, while staying on the lookout for new music and new artists by playing their songs in the restaurant.<\/p>\n\n

Find out more by visiting Satay Brothers today: https:\/\/sataybrothers.com\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The Satay Brothers: The incredible story of 2 brothers (Mat and Alex Winnicki) who developed a real passion for the cuisine of Singapore, the country of origin of Kim, their mother. Although they spent their childhood in the modest neighbourhood of Saint-Henri in Montreal, their father (of Polish origin) and their mother were true sources […]<\/p>\n","protected":false},"author":2,"featured_media":2204,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[23,24],"tags":[],"class_list":{"0":"post-3751","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restraurants-bar-en","8":"category-tendency","9":"entry"},"yoast_head":"\nAn interview with Fred and Marco from Satay Brothers - MTL Online | Nouvelles & actualit\u00e9s de la vie urbaine \u00e0 Montr\u00e9al<\/title>\n<meta name=\"description\" content=\"The Satay 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