Several of my friends are life long, firm supporters of Bukit Chagar roti canai (prata) which had been in business for over twenty four years.
Once you tried Bukit Chagar roti canai, it is easy to understand why it is so popular all these long years.
Bukit Chagar roti canai is thick, crispy outside, softer inside, and not-too-oily.
Bukit Chagar roti canai goes very well with their dhal which is mild and not too spicy. For those who like it hot, you can add a dab of sambal chili for that extra oomph... which is the way I like it.
Making roti canai is a common sight in Malaysia and Singapore. I have been watching roti canai men at work since my childhood, yet I am still fascinated by the twirling and flipping.
Let's see what makes Bukit Chagar roti canai so special.
To start with, the dough is individually handmade right there at the stall, not mass produced in a central kitchen somewhere else.
The dough is flipped and stretched to a thin film, one by one.
Flipping and twirling the dough traps air and they look like those cute balloon sculptures at children's parties or like large blown up bubble gum.
The fancy "balloons" are left to sit for a few minutes on the slab.
When done, the chef crush the stack of roti canai with a couple of sharp claps of the hot bread between his hands.
Bukit Chagar roti prata, local, humble, cosy, relaxed, convivial, unpretentious, inexpensive, delicious - so many reasons that make breakfast at Bukit Chagar roti canai very, very hard to beat.
Restaurant name: Roti Canai Bukit Chagar
Address: Junction of Jalan Bukit Chagar and Jalan Ungku Aziz (next to Pine View Apartments and PDRM Apartments)
Hours: 6:00am to 11:00am (breakfast only, roti canai often sold out by 10:00am)
Date visited: 3 Sep 2012