Chuan Kee Satay began as a family business in the 1970s and specialises in Hainanese-style satay, served with peanut-with-pineapple sauce.

Regulars would tell you to NOT come at peak hours, or the wait can be closer to an hour or beyond.

Also, I observed that there is no queueing or buzzer system, and auntie recognises customers and order sequence by faces or what they wear.

Chuan Kee’s Hainanese-style satays are grilled for a longer duration over a low fire.

Though not the most generous when it comes to amount of meat per stick, Chuan Kee Satay is affordable at $0.60 per stick (minimum order of 10 sticks). They are famous for pork satay, though I found mine surprisingly on the tough side.

The chicken satay was good though, tender and basted in a sticky, golden syrup exuding the aroma of lemongrass and coriander. The sugars in the syrup help create that caramelisation, and eventually, a beautiful charring.

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