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 took a cooking class specifically to learn how to make Roti Prata correctly. The instructor explained why lemongrass is used the way it is — something I'd never understood from just eating it. The richly coconut-sweet result when you make it yourself is different. Singapore's hawker culture was i…