Roti Prata is a well-loved hawker food in Singapore. It is also known as “roti canai” in Malaysia, Whether for breakfast, lunch, dinner, or supper, Singaporeans love their roti prata any time of the day.
This Indian ‘flat croissant’ is crispy on the outside but soft and chewy on the inside, usually paired with an accompanying dish of spicy curry or savoury ‘Dallas ’ for dipping. However, these days you can find creative savoury and sweet variations, filled with cheese, bananas, or even chocolate.
Springleaf Prata’s Roti Prata is famous for being especially crispy, and for using innovative ingredients beyond the classic fillings. Every year, Springleaf Prata churns out a trendy, fusion prata dish on their special menu that’s as indulgent as they are delicious. With so many different ways to enjoy prata, Springleaf Prata is a wonderful go-to place, especially when the late night hunger pangs hit!
Founded in 2004, Springleaf Prata is known for its delicious and ultimately creative options. Their creations like the Murtaburger, the plaster blaster, Ultimate Murtabak, Umami 50, Portobello Cheese prata and of course their Coin pratas have win them many loyal fans.
I’m more of a traditionalist when it comes to my Prata, choosing either a plain Prata or egg Prata for my breakfast. I find my Springleaf Prata comes with the right amount of brownish char outside and the right puffy thickness. Crispy, but not overly greasy, in my opinion they do serve one of the better Roti Prata in Singapore.
One dish that I also like in Springleaf is their Sup Kambing (mutton soup). It is a spicy broth of mutton soup, traditionally made with goat meat that is cut into bite-sized chunks, brewed for hours and flavoured with spices such as coriander, fennel, cumin, star anise and cinnamon.
The greenish-yellow hue of the broth comes from the spices used. The soup is served hot and normally topped with coriander leaves and deep fried sliced shallots, and accompanied by toasted bread on the side. It is only in more recent times that the dish has been made with mutton imported from countries such as Australia and New Zealand.
This dish is generally thought to be Invented by the Muslim Indian community here. This soup has no equivalent in the Indian sub-continent, although all the spices used and the style of cooking originates from the Tamil Nadu region.
I like the version at Springleaf Prata especially the way they serve it in an interesting stainless steel bowl. The soup here is thick and rich with the characteristic flavour of mutton. mildly spiced, with the flavours of cumin and coriander seed coming through without overpowering the dish.
Springleaf Prata has many outlets now including in Rail Mall, JCube & even East Coast. However it is the eatery at Thong Soon Avenue (in Springleaf) that is listed in the Michelin Guide Singapore and is open 8am to 11pm.
So the next time you are nearby the area, do pop by for your Roti Prata fix. Video Credit: Our Grandfather Story
a. 1 Thong Soon Avenue. Singapore 787431
