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10 Best Satay in Singapore

From charcoal hawker carts on Satay Street to Geylang pork belly and heritage halal stalls, here are 10 of the best satay in Singapore to try.

By: Amir Wahab
Edited by: Amir Wahab
Published: 25 Sep 2026
Reading time: 4 min read

Skewers of charcoal-grilled satay with peanut sauce and ketupat in Singapore

Satay in Singapore means skewers of chicken, mutton, beef or pork fanned over glowing charcoal, brushed with oil and served with thick peanut sauce, ketupat rice cakes, cucumber and raw onion. This guide gathers ten real, currently-operating places for satay in Singapore, from open-air Satay Street carts and beachside hawker stalls to a sit-down restaurant, each checked against its own listing. Treat it as a shortlist to compare by meat, sauce and setting rather than a strict ranking.

1. Haron Satay

Haron Satay is a long-running halal stall at the open-air East Coast Lagoon Food Village, grilling chicken, mutton and beef skewers over charcoal to order. The skewers come with the stall's thick peanut sauce, ketupat, cucumber and raw onion, and it usually serves grilled seafood alongside. It is a beachside hawker stall rather than a restaurant, and queues tend to build through the evening.

East Coast Lagoon Food Village
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2. Chuan Kee Satay

Chuan Kee Satay is a veteran stall in Old Airport Road Food Centre known for Hainanese-style satay, which leans on pork alongside chicken. Each skewer is grilled over charcoal on order and served with a peanut sauce the stall finishes with pineapple, plus ketupat and cucumber. It is a sit-down hawker stall, and the made-to-order grilling means waits are common at peak hours.

Old Airport Road
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3. Kwong Satay

Kwong Satay operates from a Geylang coffee shop and is best known for its charcoal-grilled pork belly satay, served alongside the more usual chicken, mutton and beef skewers. The stall marinates its meat in a Hainanese-style blend and pairs the satay with a peanut sauce it makes with lemongrass and spices, plus ketupat and cucumber. It also runs its own delivery and wholesale service, which it lists on its website.

Geylang
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4. Satay Street at Lau Pa Sat

Satay Street is the open-air satay strip that sets up each evening along Boon Tat Street, beside the Lau Pa Sat market in the Central Business District. Around nine satay carts wheel charcoal grills onto the closed-off road, serving chicken, mutton, beef and prawn skewers with peanut sauce, ketupat, cucumber and onion. It is a cluster of hawker carts rather than a single stall, and the venue lists its evening opening hours on its site.

Central Business District
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5. Alhambra Satay

Alhambra Satay is a halal, Muslim-run operation that says it traces its roots to Singapore's old Satay Club, and today runs stalls at spots including Geylang Serai Market and Food Centre. It grills chicken, mutton and beef skewers over charcoal, served in the traditional Malay style with peanut sauce, ketupat, cucumber and onion. The business describes itself as a surviving heir to that Satay Club heritage.

Geylang Serai
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6. National Kitchen by Violet Oon

National Kitchen by Violet Oon is a sit-down restaurant inside the National Gallery on St Andrew's Road, serving Singaporean and Peranakan dishes in a formal dining room. Its satay is chunky chicken skewers with cucumber, onion and ketupat, alongside a spicy peanut sauce the kitchen tops with minced pineapple, which it describes as a nod to the old Beach Road Satay Club. It is a full restaurant rather than a hawker stall, so expect table service and higher prices.

City Hall
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7. Satay by the Bay

Satay by the Bay is an open-air hawker centre tucked inside Gardens by the Bay, named for the satay stalls that anchor it. Its satay vendors grill chicken, mutton, beef and seafood skewers over charcoal, served with peanut sauce, ketupat, cucumber and onion, with reservoir and garden views from the seating. It is a collection of stalls rather than one operator, and sits a short walk from Bayfront MRT.

Gardens by the Bay
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8. Chomp Chomp Satay

Chomp Chomp Satay is a satay stall in the supper-focused Chomp Chomp Food Centre at Serangoon Gardens, opening in the evening and running late. It grills chicken, beef, pork and mutton skewers over charcoal, served old-school with a peanut sauce finished with pineapple, plus ketupat and cucumber. It is a neighbourhood hawker stall best enjoyed as part of a late-night spread with the centre's other dishes.

Serangoon Gardens
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9. Fang Yuan Satay

Fang Yuan Satay is a stall in Toa Payoh Lorong 5 Food Centre that the current hawker says has been passed down through three generations of his family. It hand-makes Chinese-style pork and chicken satay from a recipe it credits to the founder's grandfather, grilling the skewers over charcoal to order and serving them with peanut sauce and ketupat. It opens in the evening and is one of the busier stalls at the centre.

Toa Payoh
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10. Lin Yuan Satay

Lin Yuan Satay is a well-known satay stall at the late-night Bedok 85 (Fengshan) Market and Food Centre, grilling its skewers fresh to order. It offers chicken, mutton and pork satay over charcoal, served with peanut sauce, ketupat and cucumber, and stays open well past midnight for the supper crowd. It is a neighbourhood hawker stall rather than a restaurant.

Bedok
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How to choose

Decide on meat and dietary needs first: halal Malay stalls serve chicken, mutton and beef, while Chinese and Hainanese stalls also grill pork and pork belly, so check before you order if you need halal.
Look for satay grilled to order over charcoal rather than pre-grilled and reheated, since the char and smoke are a big part of the flavour and freshly fanned skewers are worth a short wait.
Judge the peanut sauce, which varies a lot: some are thick and nutty, others are thinned or sweetened with pineapple or spiked with chilli, and it often matters as much as the meat.
Note the format and hours, as many satay stalls are supper spots that only open in the evening, some cluster on open-air streets like Boon Tat Street, and a few restaurants serve satay with full table service.
Check the minimum order and go in a group, because most stalls set a minimum number of sticks per order, so satay is easiest to enjoy when several people share a mixed pile of skewers.

Update history

Published 25 Sep 2026. No changes recorded since.

About the author

Amir Wahab

Founder and Editor

Amir Wahab is the founder and editor of LocalRank, an independent Singapore rankings and local guides publication.

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