Roti Prata

I first ate Roti Prata on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the fragrant and layered quality I remembered. pandan leaves was handled correctly — something most restaurants here get slightly wrong. Singapore's hawker c…

I've now had Roti Prata prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises prawn paste hae ko in the way the cuisine blends Malay, Chinese, Indian, and Peranakan traditions in a unique fusion. The fragrant and layered character is more pro…