Chinatown Satay Stall
×Satay
Satay / 沙爹
Why you must eat itChicken, beef and mutton marinated in a yellow paste bright with turmeric and lemongrass, threaded on bamboo and grilled over charcoal. Fat drips onto the coals and smokes, leaving a fragrant char on the surface. The plate comes with a thick peanut sauce, raw onion, cucumber and pressed rice cakes (ketupat). Take a stick, dip it deep in the peanut sauce, and pull the meat off from one end with your teeth. Sweet, hot and toasty, it goes well with beer. Order by the ten or twenty and pick at them round a table. Evening into night, waiting at the smoking grill is the way.
Satay is a skewered grill of Malay and Indonesian origin, and in Singapore a stall food eaten across communities. The "satay street" near Lau Pa Sat was once famous, but stalls raising charcoal smoke turn up in Chinatown's hawker centres too. The sweet-hot peanut sauce against the char of the meat is the point, to be had with beer or lime juice. Most stalls skip pork, working in chicken, beef and mutton. This stands for the area's charcoal stalls rather than one named shop. Hours are a guide; confirm on the spot.
- Nearest
- around the Chinatown Complex
- Hours
- 17:00-23:00 頃
- Price
- S$0.7–1 per stick, from 10