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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.