Roti Prata

The iconic Prata man stretching the prata dough by slapping the dough high up in the air is something that lures us to try the dish. A South Indian origin dish is dipped into the curry and then eaten, allowing a flavourful and crispy taste.

A South Indian origin dish is popular amongst Singaporeans especially for breakfast and supper and can be commonly found in hawker centres, coffees shops and speciality restaurants.

Y. R. A (MICHELIN Guide)

Y. R. A is on the MICHELIN Guide’s Point of View. It is an Indian Muslim stall serving authentic Indian cuisines. Its speciality is the roti paratha and the murtabak mutton soup which is all made on the spot for hotness and freshness.

Springleaf Prata Place (MICHELIN Guide)

Springleaf Prata Place is on the MICHELIN Guide’s Point of View. Well known by Singaporeans as a breakfast and supper spot. The prata is made crispy on the outside and doughy inside, making it a popular meal for breakfast, lunch, snack, or supper. You will find very creative variations, such as fillings with cheese, bananas, chocolate, or even strawberry.