168 CMY Satay is a Michelin-approved hawker stall in Chinatown, with every stick of satay cooked to order and grilled over a charcoal fire so everything is nice and hot! The satay itself is marinated well and super flavourful even on its own. Their peanut sauce also includes pineapple puree, which adds flavour and sweetness while offsetting any greasiness.

Why is Ah Pui Satay so popular? All the pork meat is still sliced by hand, marinated with a secret recipe, skewered and then grilled skilfully over charcoal. The sticks here are more expensive than usual, but the pieces of meat are also larger. It’s hard to find this sort of traditional satay anymore so we definitely highly recommend a visit!

We’ll start off with just two words: pork satay! Chai Ho Satay draws in a queue so long, sometimes it even stretches to the corridor of the opposite block. Take your pick from pork satay and chicken satay, a minimum of 10 sticks is required for each order but the stall owners are not fussy if you want to mix the meats. Each stick of satay is slightly charred, with a balance of sweet and savoury, w...

Charcoal Grilled in Bukit Merah truly grills up some delicious satay with pork, chicken and mutton options. The sticks are well-seasoned and tender with some charred bits, and every bite is full of flavour. It pairs perfectly with the soft ketupat and chunky peanut sauce. Come expecting a queue, and try out their rojak too!

We all know Chomp Chomp for its awesome food, and Chomp Chomp Satay is a Michelin Plate recipient thanks to their satay with a special peanut sauce mixed with pineapple juice! At $0.70 a stick, there’s no reason why Chomp Chomp Satay shouldn’t be your go-to spot for tender, juicy meat skewers.

Chong Pang Huat serves up sticks after sticks of delicious chicken, pork, mutton and beef satay. Each piece is said to be juicy and tender with a great meat-to-fat ratio, and every order is accompanied by an abundance of freshly peeled cucumbers and onions. What’s also great is that they have multiple outlets scattered all over Singapore but their standard is pretty consistent!

This long-running satay stall has been around since the 1970s, so you can be sure that they know what they’re doing. They’ve been touted to have one of the best, if not the best pork satay in Singapore and the stall has garnered many loyal customers, evident by the queues that take 30 minutes or more. You know what they say – perfection can’t be rushed!

Now run by the third generation, Fang Yuan Satay was founded in 1966 by the current owner’s grandfather. Serving both pork and chicken satay, the grilled skewers have a nice combination of succulent meat and fat. Grilled over charcoal fire, each satay is well marinated and very flavourful. They also had a beautiful char, so you get a little bit of those smoky dark bits with every mouthful!

Satay isn’t hard to find, but Haron Satay at East Coast Lagoon Food Village deserves a special trip. They’ve been here for 40 years, so it’s no surprise why their satay is highly lauded. No matter if it’s chicken, mutton or beef you like, the juicy meat sticks with chunky peanut gravy will keep you coming back for more.

Don’t miss out on the barbecued chicken wings and satay at Jason’s Place, which comes in pork, chicken and mutton. The highlight here however is their Pork Belly Satay, which uses a traditional Hainanese recipe that includes marinating the meats with aromatic spices. The meat melts in your mouth and is remarkably juice with a smoky taste and sweet caramelisation. The satay sauce here also has pine...