The heart of Satay Power's reputation. Each stick is carefully cut from mutton—the sinews meticulously removed to ensure tenderness—then threaded onto a skewer and grilled over charcoal. The resulting satay has a smoky crust, a supple center, and none of the toughness you get from careless preparation. The peanut sauce is rich and coats the meat perfectly. Ten sticks is the unit, and they arrive still-hot from the charcoal.
Tips from diners
The mutton satay is what separates this stall from the others on Satay Street. Don't come for chicken if you're here—that's everywhere else.
Ketupat is the traditional complement to satay—boiled until the rice grains fuse into a soft, chewy cake, then cut into diamond shapes. Here it comes served warm, and it's meant to be dipped in the peanut sauce alongside the meat. It balances the richness and adds carbs to the meal. Essential if you're serious about the satay experience.
Tips from diners
Always get at least one ketupat per person—it's part of the satay experience and completes the meal.
Beef satay here has body—the meat stands up to the charcoal treatment and doesn't dry out. It's got more texture than chicken and a different kind of richness than mutton. Each stick is generously sized, and the peanut sauce sticks to it well. This is for people who want something between chicken and mutton in terms of intensity.
Tips from diners
Order a mixed set with mutton, beef, and chicken (10 sticks each) to compare—you'll taste how much the meat choice matters.
While the mutton is the signature, the chicken satay here is solid. It comes well-seasoned, charred to develop flavor, and stays moist despite the heat. The key is that these are grilled to order over live charcoal, not pre-cooked or reheated. The peanut sauce complements the leaner meat differently than it does mutton—it's lighter and fresher.
Tips from diners
The chicken is a great entry point if you're not sure about mutton, but once you try the mutton you'll understand the difference.
Duck is the wildcard on the menu, and the one that delivers a noticeable difference. The meat has more texture than chicken, a deeper flavor than both, and a certain nostalgia—this is what old-school hawker satay used to be, before chicken became standardized everywhere. It's not for everyone, but for those who want authentic and rare, this is worth ordering.
Tips from diners
Duck satay is worth trying once to understand what satay tasted like in kampung days—it's got more depth than chicken.
Satay Power has carved out a loyal following at Lau Pa Sat's famous Satay Street by doing mutton satay differently: carefully desinewed, perfectly charred over charcoal, and paired with a rich peanut sauce. While neighboring stalls get higher ratings, insiders know stall 6 is where to go if you want the most authentic, old-school satay experience—the kind that was everywhere in Singapore's hawker glory days.
Satay Street opens at 7pm and runs until around midnight. This is a supper destination, not lunch.
Satay Power is Stall 6. There are 10+ satay vendors on Satay Street—make sure you're at the right stall or you'll get a different experience.
Lau Pa Sat's atmospheric outdoor seating is first-come—arrive before 8pm on weekends if you want a table in the heart of the action.
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