It is one of Singaporeans’ favourite dishes – and rightly so! Satay, of Malay and Indonesian origin, marinates lamb, chicken and beef in a mix of fragrant spices, then skewers them on bamboo sticks before they are grilled over charcoal fire. It is then served with a spicy and sweet peanut gravy whose sweet, umami richness beautifully contrasts with the smokey meat. Salivating already? Waste no time to head to Lau Pa Sat (which means old market in the Chinese Hokkien dialect)!
Originally conceived by British architect George Coleman, what strikes you at first glance is the market’s distinctive octagonal shape and intricate Victorian filigreed iron columns. Even after several facelifts and restorations, its old-world charm remains, and has evolved to become an iconic food centre. Its side street is closed off to traffic every night and transformed into an al fresco Satay Street with vendors fanning the flames of the charcoal grills and smoke billowing all around. It’s hot, it’s sweaty, but you’ll forget that — and even the roar of the race — once you dig in, we promise.
For more information on this satay party,