Kwong Satay dates back to the 1960s, when the current owner’s grandfather peddled satay from a trishaw in the Katong area. Up until now, Kwong Satay remains faithful to the traditional Hainanese recipe, where the satay sauce is made with more than 18 different herbs and spices! With a flavourful marinade, the skewers of meat are grilled over charcoal until it is tender and succulent with a wonderf...

A family-owned hawker stall in Chinatown Complex, Pang’s Satay is marinated using a mix of different Chinese ingredients that puts a small twist on the usual satay formula. What’s also impressive is that everything, from the sauce down to each ingredient, is made from scratch daily! Their satay comes in a variety of meats, including chicken, pork, mutton, and their specialty: pork belly. Grilled o...

Why should our vegetarian friends get sidelined? Victor Veggie specialises in 100% vegetarian satay that is made with all the same spices and ingredients that you would find in any other satay stall. Not to mention, the satay sauce is such a good complement with its creamy texture that is neither too spicy nor too oily. Just be prepared to wait for about 15-20 minutes during peak periods!

Fans of Yong Seng Satay are not just here for the meat, but for everything that comes with it! Available in either chicken, pork, or mutton, the stall is also known for their satay sauce which is considerably sweeter and tangier than usual. That’s because the owner uses slightly over-ripe pineapples in the recipe, giving the sauce its sweet and tangy flavour profile

Craving for satay after your visit to the Botanic Gardens? Choose from beef, chicken or mutton skewers grilled to perfection at Adam Road Food Centre’s Zaiton Satay. Most would give a thumbs up for their mutton satay, and with a crispy char, subtle smokiness, and flavourful meat, there’s nothing not to love.