51 Old Airport Road
#01-85 Old Airport Road Food Centre
Singapore 390051

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From the Burpple community

If you love pork satay, you will definitely love Chuan Kee's pork satay.

Their pork satay is well marinated with a strong hint of lemongrass and coriander. The outside is nicely caramelised and the meat juicy and tender. Those who are health conscious can look away now because I love that small rectangular crunchy piece of fat in the middle joint. We loves that they serve their peanut sauce with a nice dollop of pineapple puree.

The wait is usually 45 minutes long. There is no queue number or buzzer system but the auntie there can remember her customer so don't worry!

Other than their chicken satay, they serve pretty good traditional Hainanese pork satay with a nice combination of lean pork meat and pork lard. If you order their pork satay, it comes with a sweet and savoury peanut sauce with an addition of pineapple puree. Be prepared for the long waiting time if you are planning to order satay from them as the waiting time easily ranges between 30-45mins 》$0.60 Each

Apparently, this is one of the most talk about satay in town. Hainease style satay that was grilled over low fire for a longer time. Dipping sauce did not taste like the usual peanut sauce and it was given to us cold. Definitely a turn-off for me. Missy here prefer those good-old satay grilled over blazing fire with super “gao” peanuty sauce.


Chuan Kee Satay began as a family business in the 1970s and specialises in Hainanese-style satay, served with peanut-with-pineapple sauce.

Regulars would tell you to NOT come at peak hours, or the wait can be closer to an hour or beyond.

Also, I observed that there is no queueing or buzzer system, and auntie recognises customers and order sequence by faces or what they wear.

Chuan Kee’s Hainanese-style satays are grilled for a longer duration over a low fire.

Though not the most generous when it comes to amount of meat per stick, Chuan Kee Satay is affordable at $0.60 per stick (minimum order of 10 sticks). They are famous for pork satay, though I found mine surprisingly on the tough side.

The chicken satay was good though, tender and basted in a sticky, golden syrup exuding the aroma of lemongrass and coriander. The sugars in the syrup help create that caramelisation, and eventually, a beautiful charring.

More here: bit.ly/sataysg


The sticks of satay from this stall run by a Chinese couple were very evenly grilled, proving how much care and effort they put into their food. Both chicken and pork were well marinated too but to be honest, I found the meats a little on the chewy side. Brushing less oil on the satay would've been better too as I felt they had tipped over into greasy territory. Fortunately, we had the satay sauce, all sunshined up with mashed pineapple, to save the day.


At 4pm on a sunday evening, the wait is about 20 mins and they ran out of mutton satays so we had to settle with pork & chicken satays + ketupat.

📍 Chuan Kee Satay | #01-85