Satay Stall

Most probably a dish reflecting the melting pot of Singapore’s Malay, Chinese and Indian heritage, there are only a handful of Satay Bee Hoon stalls in operation and Bak Kee is most probably the best. The stall was started by the proprietor’s father by converting a used trishaw into a push cart. However, 2nd generation Lee Siew Chuan has worked at Bak Kee since he was 11. The sauce is made up of over 40 ingredients including onion, garlic, chili pepper, ginger, dried shrimp, crushed groundnut, etc The stall only accepts cash and prices start from $4.00.

Had it for my second breakfast today. Good experience. Reached the stall around 10am. Only 3 persons in front of me. Service was fast. Ordered the 4 dollars version. It is a small plate but with abundance of ingredients and sauce. Portion: portion wise I think it is on the smaller side. However the portion that is smaller is the amount of bee Hoon. For me it is good enough and I also try to reduce the amount of carbohydrates that I take. Sauce: This is the star! Definitely 5 stars. Thick, savoury and full of flavour. Wonderful. Ingredients: the pork is soft and tender - 5 stars. The cuttlefish is crunchy - 5 stars. The pork liver is cook nicely but still has the smell - 4 stars. All goes nicely with the sauce. Wonderful food! Definitely can try!

Well the best thing I like about this stall is their thick and fragrance satay gravy. It reminds me of those old school traditional oily gravy with pineapple chunks in it for you to dip your satay. You can find large cut of lean pork, pork liver, kang kong and some shrink cockles in it. Expect to queue but the queue move fast though.