Beef, chicken, mutton, or tripe skewers grilled over charcoal on Satay Street. Each stick costs $0.80 and is served with a rich peanut dipping sauce. Stalls 7, 8, and 10 are most recommended for quality and consistency.
Tips from diners
Visit after 19:00 weekdays or 15:00 weekends when Boon Tat Street closes to traffic and satay grills set up. Stalls 7 and 8 have the best consistency.
Butter & Cream's egg tarts feature a buttery, flaky pastry crust with a creamy custard filling. The top is caramelized and slightly charred, creating contrast with the smooth, custard interior. These are small enough to eat in 2-3 bites.
Tips from diners
Eat these warm, right after they come out of the oven — the pastry loses its crispness quickly. Order a few as they're small.
A Michelin-recognized stall famous for its fried kway teow with pronounced wok hei (breath of the wok) and charred edges. The noodles are tossed with soy sauce, beaten eggs, and either prawns or chicken. Portions are generous and the technique yields a slightly crispy, flavourful result.
Tips from diners
Order early as this stall often sells out by lunch. Ask for extra prawns if you prefer seafood — the egg version is the classic.
Thick slices of toasted white bread with kaya (a sweet coconut and egg jam spread) and a pat of butter, served with half-cooked eggs on the side for dunking. The warmth of the toast melts the kaya and slightly cooks the eggs. A classic breakfast done simply.
Tips from diners
Pair with hot kopi (coffee) or teh tarik (pulled tea) from the Kopi Kiosk stall. Eat immediately while toast is still warm.
Champion Bolo's signature bun combines soft, slightly sweet dough with pan-fried spam (which gets edges of caramelized fat) and cheese. Not traditional, but beloved by locals for its comfort-food appeal and nostalgic taste of 1970s Singapore hawker innovation.
Tips from diners
This is a uniquely Singaporean creation — not found at other hawker centres. Great for a quick snack or light lunch.
Lau Pa Sat is a historic Victorian-era hawker centre built in 1894, located in Raffles Place. The iconic red cast-iron structure houses 80+ stalls serving local favourites and international cuisines, with 6 Michelin-recognized vendors. The highlight is Boon Tat Street, which transforms into 'Satay Street' nightly (from 19:00 weekdays, 15:00 weekends) where grilled satay stalls take over traffic-free lanes.
Arrive early for lunch (11:30am) or come for the Satay Street experience starting at 19:00 (weekdays) or 15:00 (weekends). Most daytime crowds thin out by 14:00.
Prices here run higher than other hawker centres (SGD 3-5 per dish) due to the tourist location and heritage status, but the experience and 6 Michelin-recognized stalls justify it.
The atmosphere is best after sunset when Satay Street lights up and the smoky, lively energy peaks. Parking is available nearby at One Raffles Place.
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