Seow Lai Hao, 58, runs Chai Ho Satay, a hawker stall selling grilled chicken and pork satay sticks.

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After dark, locals out for a night on the town mix with visitors drawn by the smoke wafting from the dozen-plus satay grills lining the complex's western edge.

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According to Chipotle spokesman Chris Arnold, diners will have an option to choose between rice and noodles topped with ingredients such as chicken satay, tofu, pork meatballs, Chinese broccoli and eggplant.

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And I learned to love Indonesia while flying kites and running along the paddy fields and catching dragonflies, buying satay and baso from the street vendors. (Applause.) I still remember the call of the vendors.

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Carnivores will have their fill perusing the manifold satay sticks, fried fish, barbeque rib and meatball stands stationed market-wide: perfect fuel for another few hours on the go, before heading homeward, arms heavily laden, to refresh, relax, and perhaps regroup for a second Chatuchak shopping spree on Sunday.

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