The most common Chinese variety of curry sauce is usually sold in powder form. The ethnic Cantonese being dominant in Kuala Lumpur, this yellow Chinese-Malaysian variety was naturally introduced to China by the Cantonese. It features typically in Hong Kong cuisine, where curry is often cooked with brisket or fish balls. Malay satay seems to have been introduced to China with wider success by the ethnic Teochew, who make up the second-largest group of Chinese of Singapore and are the dominant group in Thailand.