Roti Canai

I took a cooking class specifically to learn how to make Roti Canai correctly. The instructor explained why galangal is used the way it is — something I'd never understood from just eating it. The fragrant and aromatic result when you make it yourself is different. Penang is considered the food cap…

I first ate Roti Canai on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the richly spiced and coconut-sweet quality I remembered. coconut cream was handled correctly — something most restaurants here get slightly wrong. Penang is…

What sets Roti Canai apart is the handling of coconut cream. In lesser versions this is treated as a background note. Here it's central and the sweet-savoury balance result shows it. I've started buying it to cook with at home after this experience. Penang is considered the food capital of Malaysia…

Roti Canai rarely gets the international recognition it deserves. The richly spiced and coconut-sweet complexity is genuine, not simple, and the technique involved in using belacan shrimp paste correctly takes real skill. Malaysian cuisine reflects the Malay, Chinese, Indian, and indigenous Orang A…

Roti Canai at this place was fine. The sweet-savoury balance flavour was there but not distinguished. pandan was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Penang is considered the food capital of Malaysia…

Most people overlook how much the right drink changes Roti Canai. I ordered it with Milo and the richly spiced and coconut-sweet elements of the dish sharpened considerably against the pairing. pandan in particular became more prominent in a good way. Malaysian cuisine reflects the Malay, Chinese, …

I made Roti Canai for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The sweet-savoury balance profile was the main talking point — no one had quite experienced belacan shrimp paste used that way before. Malaysian cuisine reflects the Malay, Chi…

I went in with low expectations — I'd had mediocre versions before. What I found was Roti Canai made with real commitment to curry leaves and technique. The bold and complex result was more complex and satisfying than anything I'd had before. Malaysian cuisine reflects the Malay, Chinese, Indian, a…

I spent an afternoon making Roti Canai from scratch following a traditional recipe. Getting belacan shrimp paste right was the main challenge — it's not as straightforward as it looks. The richly spiced and coconut-sweet result was rewarding once I got it right. Penang is considered the food capita…

I'm sceptical of any restaurant claiming to do Roti Canai well, having been disappointed often enough. This one delivered. The sweet-savoury balance base was authentic and the use of pandan showed real knowledge. Penang is considered the food capital of Malaysia and rivals Singapore for hawker exce…