Sun May Hiong Satay House

"Watch carefully at how inventive this signboard-less little stall is. The weather beaten wood fire grill has a trough of water so steam and moisture the satay skewers as it fires up over the smoky charcoal heat. It prevents the sticks from burning up too. The resultant smoky skewers of pork satay, with a layer of fat are dunked in a peanut sauce that is sharpened with a dollop of sour belimnbing (wild starfruit) mash and some chilli oils. They operate only for half a day as they can only hand make so much daily."

— Ranked #43 at the World Street Food Top 50 2017