Satay is believed to originate from Java, Indonesia, where it is written as Sate. This is the same spelling in Malaysia and in the south of Thailand where there are Malay communities, including in Phuket.
This is a Singapore original. I have never come across Fried Hokkien Prawn Mee in Malaysia, Xiamen, Quanzhou or Hui’an, my ancestral home in Fujian Province. Two types of noodles are used. Yellow Hokkien Mee (Phuket where there is quite a lot of Hokkien Chinese, uses this type of noodle too) and Bee Hoon or Rice Vermicelli.
Immigrants from the island of Hainan are the creators of this culinary icon. While we know the person who first concocted the Singapore Sling – in 1915 by another Hainanese named NGIAM Tong Boon – the Head Bartender of the Raffles Hotel, no one knows when Hainanese Chicken Rice first appeared on our island state.
This Singapore must-have originates from Shunde, Guangdong, where fine slivers of raw fish are dipped or mixed with a sauce that can include peanut oil, ginger and shallot. The Shunde Yusheng is savoury, not sweet. The best Shunde Yusheng I have tasted is in Bing Sheng Restaurant, Guangzhou.