ALTHOUGH the Indonesians were the first to call skewered barbecued meat satay, a Singaporean restaurant chain in the territory is riding on its popularity.
Since the first Satay Hut opened in the Houston Centre 11 years ago, the chain of three restaurants has become synonymous with spicy Singaporean dishes.
With spices and ingredients from China, Malaysia, Indonesia and India, Singaporean food is hard to define, according to the restaurant's head chef, Mohammed Said.
However, the nation's most popular dish is chai tau kway - turnip and radish patties - which is sold by street-stall vendors.
Vegetables are shredded, mixed with flour, cornstarch and water and steamed, before being diced and fried with egg, prawns or meat.
''It is not a spicy dish but Singaporeans love it and it has been a popular item on our menus at the Satay Hut,'' said the chef, who started with the restaurant chain two years ago.
''In Singapore, most people eat from the roadside stalls where the food is fresh.