Satay

Satay is Southeast Asia’s rendition of the kebab with a few unique twists. There’s the peanut dip, sweet and spicy. The marinade of local spices that totally transforms the meat. The thin wooden skewers made of bamboo or stem of coconut leaves. And the refreshing sides of chopped raw cucumber and onions, along with ketupat (rice cakes steamed in woven coconut leaves). It’s a joy to watch your satay being grilled over an open charcoal fire. The aroma heightens the anticipation and the enjoyment.

Although it's much different than the local barbecue sold at Larsians (if you're Cebuano, you should know this) but it has a very unique taste like most Singaporean dishes I tasted.