Roti Canai Prata 📍Double R Cafe 📍 Breakfast Larkin Bus Interchange

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Heavy on carbs and nowadays almost exclusively fried with vegetable oil or margarine (Planta), I seldom indulge in roti canai / prata now. (I can't find any place in Singapore or Malaysia that fry their roti with ghee or clarified butter anymore.)

But, the skill of these roti chefs caught my eye, stopped me in my tracks. I always imagine the bigger the chef can flip and stretch the dough, the nicer the roti prata will be.

So, since childhood, I always stopped to watch roti chefs at work - see how big and thin they can stretch the dough 😁

(By the way, roti prata is never made by flattening dough with a rolling pin 😬 🙄 )

Wider dough means more layers when the roti is folded. More layers means different textures between the layers. Crisp outside, moist, softer, chewy inside.

Double R Cafe stall was so popular, it had two equally skilled roti chefs....

.. working at full steam during the breakfast shift.

And so, I succumbed.

Even then, I ordered one kosong for two of us to test the water (so kiasi or fear of making a mistake 🫢 ).

For roti fried with vegetable oil, this was as good as it gets.

Even after soaking up the well spiced chicken and vegetable curry, the well browned roti was biscuit crisp outside while tender chewy inside. It also did not taste or feel greasy.

Ma..... no grease!

We enjoyed the kosong and understood now why Double R Cafe's roti prata was so popular. But, it is a locals' secret - Double R Cafe stall is still flying under the social media radar and not yet listed on Google Map.