Satay on Fire 🔥🔥🔥

Infused with that smokey charcoal flavour, Singaporeans know there’s nothing more savoury than Satay off the grill. Some say its just meat on sticks… but, to the real Singapore foodies out there, hold your horses! We know you have your unspoken rules to a good satay.

1. Meat

Pork? Chicken? Beef? Mutton? The meat is arguable the star attraction of this dish. Be it, the notorious fat in the middle of a pork satay, or the sweetness of mutton, take your pick and each will bring you a different punch!

2. “Chao Ta”

Satay’s version of done-ness is basically how burnt you want your meat. It sure sounds funny, but we will be lying if we say the small chao ta bits don’t matter!

3. Peanut Sauce

Every satay store boasts their version of the peanut sauce with sweetness and spiciness differing distinctly between Malay and Chinese vendors. If you noticed, Hainanese satays are usually served with ground pineapple sitting on their sauce! Variations of the sauce is endless, with stronger spice flavours or unique ingredients.

Do you know the satay man?

Get your Satay fix from: Rasa Rasa, Putera Puteri Makan Place, Lavendar Food Hub, Al Malik Restaurant, Cafeela Thohirah Restaurant, Chong Pang Huat Eating House