| Restaurant | Total Votes | Your vote |
|---|---|---|
|
Haron Satay
Blk 51 Old Airport Road, #01-07, Old Airport Road Food Centre, Singapore 390051
|
0 |
0
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Lau Pa Sat Satay Street
18 Raffles Quay, Singapore 048582
|
0 |
0
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Adam Road Satay
2 Adam Road, #01-05, Adam Road Food Centre, Singapore 289876
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0 |
0
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Eng Seng Satay
Blk 247 Outram Road, #01-09, Singapore 169037
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0 |
0
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Haji Samuri Satay
1 Kadayanallur Street, #01-87, Maxwell Food Centre, Singapore 069184
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0 |
0
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Satay by the Bay
18 Marina Gardens Drive, #01-15, Singapore 018953
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0 |
0
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Toa Payoh Satay
Blk 75 Toa Payoh Lor 5, #01-55, Toa Payoh West Market & Food Court, Singapore 310075
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0 |
0
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Chomp Chomp Satay
20 Kensington Park Road, #01-05, Chomp Chomp Food Centre, Singapore 557269
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0 |
0
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Geylang Satay Club
Blk 1 Geylang Serai, #02-05, Geylang Serai Market, Singapore 402001
|
0 |
0
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Warong Satay Alex
120 Bukit Merah Lane 1, #01-59, Alexandra Village Food Centre, Singapore 150120
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0 |
0
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Singapore satay consists of marinated meat — chicken, beef, or mutton — threaded onto bamboo skewers and grilled over charcoal until lightly charred, smoky, and caramelised, served with a rich, sweet-savoury peanut dipping sauce, compressed rice cakes (ketupat), and a fresh salad of raw onion and cucumber. The meat is typically marinated with lemongrass, turmeric, coriander, galangal, and sugar, giving each skewer a fragrant, slightly sweet crust from the caramelisation over live coals. While satay has roots in Javanese and Malay culinary traditions, Singapore's version has been shaped by Malay, Javanese, and Chinese hawker influences over generations. Satay Club at Lau Pa Sat and the hawker stalls of East Coast Lagoon are legendary gathering spots where locals fan satay smoke and share skewers late into the night — a ritual that is quintessentially Singaporean.