Poh Boon Neo, chef de cuisine, 665°F
“I usually order a combination of pork, chicken and beef from this place. The skewers are well-marinated and grilled à la minute. You enjoy the satay hot and fresh, and never overcooked so the meats are always tender and succulent. The charred exterior delivers a nice smoky flavour that complements the mildly spiced peanut sauce with a generous dollop of pineapple puree for sweetness. Also, the hawker centre is always so lively, and it is a great place to enjoy a good meal with family and friends.”
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Brandon Teo, head chef, Akanoya Robatayaki & Bar
“I love the old school, well-marinated style of satay sticks. Working at Akanoya Robatayaki & Bar has also given me a better appreciation of the beauty of getting the meat grilled right. Here, they grill the satay perfectly each time. It comes with super thick peanut sauce with the must-have pineapple puree. What do I usually order? 10 sticks each on the first order, followed by five sticks each on the second order. Finally, 15 sticks each to take away to end the meal.”
Sam Chin, executive chef, Vue
Executive chef Sam Chin likes the pork satay from Ah Pui Tiong Bahru Satay because the marinade is well balanced, unlike others that tend to be sweeter. “They keep the proportion of the meat and fats very consistent. Each skewer has a good amount of fats which ensures that the satay is succulent and not too dry.” Chin also likes the satay sauce with grated pineapple.
Chua Yew Hock, executive chef, Holiday Inn Singapore Atrium
“I particularly like this stall’s peanut sauce, which is thick, chunky and full of flavour. Most importantly, it’s not too oily,” says the health conscious chef. “It pairs well with the succulent satay meat which has a distinct aroma of spice mixture.” Chua’s go-to order here is the pork satay.
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Kenny Yeo, executive chef, Mount Faber Leisure Group
“I like to order the pork satay, which is juicy and tender. The perfect lean meat to fat meat proportion per satay stick contributes to its tastiness. The peanut sauce comes with grated pineapple that complements the satay.” Yeo frequents this outlet regularly with his family and friends. He is a fan of satay as his father used to sell satay at a coffeeshop near the Great World City area.
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Eric Neo, executive chef, InterContinental Singapore
“Satay is a comfort food that I’ve enjoyed eating since young. Nowadays I like the satay from Violet Oon because of their generous portions. The ratio of lean meat and fats is well balanced. The spicy peanut sauce with grated pineapple is great too, and goes well with the charred satay. I also like the satay from Chatterbox, which is quite similar in style to Violet Oon’s version.”
Willin Low, chef-owner, The Kongsee
“The pork belly satay here is my favourite as it’s fresh, tender, and succulent with a wonderful smokiness. The satay’s fat to lean meat ratio is just right. The marinade is also pretty amazing.” Willin himself has also created charcoal-grilled Iberico Satay for The Kongsee, a new Mod-Sin izakaya at Gemmill Lane. This Hainanese-Indonesian fusion street food is served with a rich J
Dannel Krishnan, former chef, The Nomads
One of the better ones in Lau Pa Sat is Satay Power Stall No 6, which I have patronising since the late ‘90s. When I am in the area, that is where I would usually go with friends after work; we would order sets according to how many of us are dining. The prawns are quite delicious—they put a bit of salt to finish and it is so good. We also add on a couple of babat (beef tripe) to share.