Violet Oon @ Jewel Changi Airport - Biggest Outlet To Showcase Our Local Flavours To The World

Violet Oon has opened its biggest ever restaurant at Jewel Changi Airport, an ideal location to showcase our local flavours, allowing jet-setting travellers as well as local to savour our much-beloved cuisine. On top of that, a lot of the dishes are exclusive at the Jewel outlet only.

Nyonya Poh Piah Party 4/5

Available only at Jewel Changi Airport is the Nyonya Poh Piah Party ($58). The condiments and sauces are served in platters, allowing customers to put them together and fold it themselves. It can serve up to six pieces. The highlight has to be the rich bamboo shoot and jicama stew braised in a housemade prawn bisque and Fujian bean paste. There is also a vegetarian version at $56.

Mango Kerabu with Ikan Bilis 4/5

The Mango Kerabu with Ikan Bilis ($10) resembles and tastes like the Thai mango salad with its tang and spiciness. The strips of sour green mangoes, sliced tomatoes, onions, and pink ginger flowers are tossed in a sweet and sour plum and chilli infused sauce. I like the touch of adding ikan bilis into it for that extra crunch.

Crispy Kurobuta Pork Fingerlings with Garlic and Curry Leaves 4.2/5

A great finger bite with a few glasses of drink is the Crispy Kurobuta Pork Fingerlings with Garlic and Curry Leaves ($18). The juicy kurobuta pork marinated in spiced batter is very addictive. Once again, it resembles another dish that we are familiar with, the Taiwanese fried chicken.

Marmite Baby Sotong Salad 3.5/5

Salad with baby sotong is something different from the usual. The Marmite Baby Sotong Salad ($25) comes with deep fried crispy baby squid that has been tossed in marmite sauce, served on a bed of mixed greens, cucumber and cherry tomatoes with housemade vinaigrette.

Otah Toast 4.2/5

The Otah Toast ($16) reminds me of my childhood. It was my favourite breakfast combination. A whole chunky piece of spiced coconut cream fish otah is served on toast and a bed of sliced zucchini. It comes with a side of house salad. It is slightly spicy for those that can't handle chilli well.

Roti Violet Tuna Wala-Wala 3.8/5

For the prata lovers, there is the Roti Violet Tuna Wala-Wala ($15) and Little India Vegetable Curry with Roti Prata (Vegetarian) ($17). The Roti Violet Tuna Wala-Wala is a modern take of the traditional dish with crispy tuna flakes that have been seasoned with spices, mustard seeds and curry leaves on top of a fluffy roti prata.

Little India Vegetable Curry with Roti Prata (Vegetarian) 4.2/5

For traditional is the Little India Vegetable Curry with Roti Prata. This is the vegetarian version. There is also a fish curry version for the non-vegetarian. The curry comes with vegetables such as eggplant, okra, tomatoes, and cabbage infused with tamarind juice and creamy coconut milk. The curry is really shiok and pairs excellently with the fluffy prata.

BBQ Eggplant with Sambal (Vegetarian) 4/5

The BBQ Eggplant with Sambal ($13) is a dish for the brave who dares to take the chilli challenge.  The eggplant is grilled and then topped with two types of chillies. The green coloured chilli is sambal hijau, and the red coloured chilli is goreng chilli sambal. It seems quite an odd dish, but it does allow the appreciation of the laborious effort in making the sambals.

Ayam Panggang Katong 4.5/5

Another grill dish that most of us enjoyed is the Ayam Panggang Katong ($16 Half/$25 Whole), served with piquant achar and VO chilli sauce. The chicken is grilled to perfection. It is tender with a subtle charred sweetness on its skin, which has been brushed with gula syrup.

Sugee Cake with Calamansi Drizzle and Ice Cream 4/5

For dessert, we had the Sugee Cake with Calamansi Drizzle and Ice Cream ($15). This is a traditional Eurasian cake made from semolina and ground almonds. At Violet Oon, it is topped with lime drizzle and served with a scoop of vanilla ice cream for a lifted enjoyment.

Pandan Gula Melaka Cake 4.2/5

My favourite cake at Violet Oon has to be the Pandan Gula Melaka Cake ($13). The sponge cake is light and airy, which has been infused with fresh pandan juice. In between each layer is buttercream frosting and desiccated coconut tossed in gula melaka syrup.

I have enjoyed the food at Violet Oon. It definitely showcases the flavours of our local cuisine. However, the pricing is a bit on the steep side. Let's be honest, would you pay $17 for 2 pieces of prata and vegetable curry? I know I can't compare the cost of running a restaurant to a hawker stall, and probably the quality of ingredients used. However, this is a fact that consumers will tend to do so.

Note: This is an invited tasting.


Violet Oon
Jewel Changi Airport
78 Airport Boulevard
#01-205/206
Singapore 819666
Tel: 65 98349935
Facebook
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 9am - 11pm

Direction:
Alight at Changi Airport MRT station. Take Exit A or B. Walk to the link bridge to Jewel. Walk to destination. Journey time about 5 minutes. [Map]

Le Meridien Singapore @ Sentosa - Du-licious Discovery Durian Buffet

It's the season for durian again! For this harvest, why not enjoy these rich and creamy seeds a little offshore? From now till 1 September, Le Méridien Singapore at Sentosa is going to dazzle you with a range of durian-inspired delights and classics on their Du-licious Discovery Durian Buffet.

For the first time, Le Meridien opens up the alfresco patio of Latest Recipe and set up a durian pop-up stall for that one-of-a-kind one and only duo durian buffet experience on Sentosa Island. Against the backdrop of the iconic Sea Merlion, enjoy an unlimited servings of three to four premium and delicious durian varieties like Mao Shan Wang, Red Prawn, D24 and XO for 1.5 hours. Please note that this durian pop-up will only be up until 28 July.

Durian Prata

Durian Doughsticks

Within Latest Recipe, durian-centric dishes await you. Although the concept of durian pastries is not new but there are some rather creative items worth nothing here, such as the Durian Doughsticks, Durian Prata and Durian Pizza. The Durian You Tiao definitely worth the extra calories. Just a suggestion - There is Durian Pengat at the dessert counter, so you might want to use that as a dip perhaps, for the extra oomph?

The dessert counters are filled with chef's inspirations such as Durian Mousse, Durian Choux Puffs, Durian Swiss Roll and Durian Crème Brulee. The Durian Cupcakes tower just makes everyone wants to reach out and grab one!

Durian Green Bean Soup

What took us by surprise is this Durian Green Bean Soup. The durian taste is quite subtle but the durian fragrance somehow blends really well with the green beans and enlivens the taste of this classic dessert.

Indian Delights

Western Barbecue Live Station

The quintessential buffet items include Fresh Seafood on ice, local dishes such as Laksa Live station, Salted Egg Yolk Prawns and Indian delights, in which I find the Fish Curry quite memorable. For meat lovers, there are always the Roasted Meats from the Barbecue Live station to fill your stomach before the durian feast starts.

I really enjoyed savoring the durians in the alfresco area. For a better-value-for-money durian indulgence, it is recommended that you opt for both the buffet which features durian desserts and unlimited servings of fresh durian from the alfresco durian pop-up stall.

Du-licious Discovery Buffet (Fri & Sat Dinner Only)
Buffet Only (06 Jul to 01 Sep 2018 - Fri & Sat Only)
Time: 6pm - 10pm
Price: $80 per adult, $40 per child (07 to 11 years old)

Durian Pop-Up Stall Only (06 to 28 JUL 2018 – Fri & Sat Only)
Time: 6pm – 730pm / 8pm – 930pm (1.5hrs)
Price: $88 per adult, $44 per child (07 to 11 years old)

Both Buffet & Durian Pop-Up Stall Only (06 to 28 JUL 2018 – Fri & Sat Only)
Time: 6pm – 730pm / 8pm – 930pm (1.5hrs)
Price: $128 per adult, $64 per child (07 to 11 years old)

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Le Meridien Singapore, Sentosa
Latest Recipe
23 Beach View
Singapore 098679
Tel: +65 68183305
Facebook
Website
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Daily: 7am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Walk to destination. Journey time about 15 minutes. [Map]

Makanista @ Tampines Mall - Unique Range Of Local Delights With A Delicious Twist

The people behind Food Junction has opened a new concept called Makanista at Tampines Mall. The convivial dining space is located on the ground floor of Tampines Mall, with a chic cafe interior. Four different stalls - Chicken Rice, Yong Tau Foo, Western, and Prata & Desserts offers diners both classic hawker favourites as well as inventive creations with a little twist. There is no pork, no lard here. It is in the process of applying for their Halal certification to cater to a wider group of diners.

Beef Hamburg & Fries 3.5/5

We started our dinner from the Western station with the Beef Hamburg & Fries ($10.90). On top the mound of fries is a whole beef patty and a sunny side up egg. It is like having a full set meal in a dish less the buns. The fries are dressed in a decadent black pepper and truffle cheese sauce, that goes very well with the crispy fries. For those that don't take beef, there is a chicken hamburg verison at $8.90.

French Chicken Curry Pasta 4/5

Bored of the usual cream and tomato base pasta? How about a little local twist with the French Chicken Curry Pasta ($7.50). The curry sauce is a concoction of curry. chiili powders, turmeric. coconut milk and whipped cream. It is something familiar but unusual in a western pasta dish, which turns out pretty good. It was well received by my other dining friends too.

Spicy Honey Mustard Wings 4/5

You can also find Korean-style fried chicken at the Western station such as the Spicy Honey Mustard Wings ($7.50 for 6pc). The chicken wings are dipped in a batter and deep fried, before being tossed in the different sauces. They are crispy and juicy. Other flavours available include Pesto Cheese and Kicap Manis.

Bakwan Sayor 4/5

A great snack to share with friends and family is the Bakwan Sayor ($2.80) from the Yong Tau Foo station. It is fried vegetable fritter which consists of shredded cabbage, carrots, chilli, beansprouts and spring onions. This is best eaten with the Lingham chilli sauce.

Curry Yong Tau Foo 4/5

Yong Tau Foo is a common dish that we can find in any food centre or foodcourt but have you hear of Soto, Mee Siam, Satay and Curry Yong Tau Foo? Yes, besides the normal Yong Tau Foo whereby diners get to pick 7 items plus a choice of rice or noodles (yellow noodles, bee hoon, hor fun, rice roll, thick bee hoon) for $6.50, for an additional one dollar you can change the soup base. After sampling the 4 different soup flavours, my favourite goes to the Curry Yong Tau Foo while I think the satay will complement the dry version better.

Combo Meal - Duo 3/5

If you order the Combo Meal - Duo ($16.50) from the Chicken Rice station, it will be served on a ceramic rattan ' dulang' or tray. This way of serving is similar to how the traditional Nasi Ambeng is presented. Besides the normal Hainanese and roasted chicken, the stall offers both Thai and Mala style chicken rice too. I would recommend sticking to the traditional. The combo meal also comes with a soft drink, a Japanese inspired house special ramen egg and sides like bean sprouts, fresh vegetables in oyster sauce or tahu goreng.

Mutton Prata Burger 4/5

My favourite station at Makanista is the Prata station for its specialty pratas which are unique and delicious. We start with the Mutton Prata Burger ($8.50) which is their own rendition of Ramly burger in a murtabak. Besides the mutton patty, you can also find sauteed onions and fried egg with mayonnaise and black pepper sauce in it.

Okonomiyaki Prata 4.5/5

A must try is the Okonomiyaki Prata ($7). Inspired by the Japanese dish, the prata is wrapped with shredded carrots, purple and white cabbage, cheese and egg. It is then drizzled with mayonnaise and sweet okonomiyaki sauce, topped with bonito flakes. This is one of its kind prata, with textures and flavours that wins me over. This is like prata gone international. Other savoury prata include Chicken Luncheon & Floss and Special Tandoori Chicken.

Peanut Butter and Jam Prata 4/5

For the sweet take of the prata, there is the Peanut Butter and Jam Prata ($2.80). This is a brilliant combination of nuttiness and sweetness coming together. It brings the appreciation of the tradition prata to another level.

Overall I think the food at Makanista is really unique and interesting. However for some of the items, it still need more adjustment to get it right. For the time being, I would recommend going for the specialty pratas.

Note: This is an invited tasting.


[CLOSED]
Makanista
Tampines Mall
4 Tampines Central 5
#01-42/43/44
Singapore 529510
Tel: +65 62606002
Facebook
Nearest MRT: Tampines (EW Line)

Opening Hours:
Daily: 8am - 10pm

Direction: 
1) Alight at Tampines MRT station. Take Exit C. Turn left and walk to traffic light junction. Cross the right, walk along Tampines Central 5 towards Century Square direction. Walk to destination. Journey time about 3 minutes. [Map]

The Lobby Lounge @ Shangri-La Hotel Singapore - A Curation of 7 Legendary Hawker Dishes + new weekend Popups

Tuck into your favourite hawker dishes at Lobby Lounge at Shangri-La Hotel Singapore. Since the revamp last year, the lounge now offers you a menu dedicated to 7 well-loved Hawker Dishes, along with local delights and comfort food. The 7 featured hawker dishes are Bak Chor Mee with Fish Maw Soup, Hainanese Chicken Rice, Prawn Noodle Soup, Katong Laksa,  Chilli Crab and Mantou, Bak Kut Teh (Legendary Bak Kut Teh) and Beef Rendang (Rumah Makan Minang).

Kueh Pie Tee and Popiah

While waiting for your mains, start your day with a cup of Kopi or Teh Tarek, along with Kueh Pie Tee and Popiah which are done a la minute to prep your appetite. Not to forget the range of local dishes such as Achar, Sayur Lodeh, Rojak, pork belly etc.

Bak Kut Teh by Lengendary Bak Kut Teh

Known for its peppery Bak Kut Teh, this family-run brand uses fresh Indonesian pork and Sarawak peppercorn to create that tummy warm dish. What I like about this set is the super airy and crispy you tiao, as well as the the special brewed tea is served at the side to complete the experience. The broth, however, is a much mellower version compared to those served in their own restaurants.

Beef Rendang by Rumah Makan Minang

I do quite like the Beef Rendang by Rumah Makan Minang, although I'm not sure how close it is to the original. As beef rending can be quite rich and greasy, the use of the grainy brown rice really helps to balance the heavy protein. What's notable is the grilled brinjal with the diced chilli atop, which is smokey, tangy with sweet-fiery kick.

Chilli Crab and Mantou

I highly recommend Chilli Crab and Mantou for the sweet and tender Alaskan King crab meat and fuss free experience. Neatly shelled, savour each claw as though it is a drumstick. The body becomes a bowl for all its meat, you can simply clean up the 'plate' of meat with a spoon or the airy mantou. The sambal crowning the dish is not just a condiment but also a signature of this gravy, made popular since the day Dragon Phoenix Restaurant’s Chef Hooi, decided to added sambal and eggs as means to enrich the gravy. Though the gravy leans towards the sweeter side, it is excellent as a crab dish.

Hainanese Chicken Rice

As for the Hainanese Chicken Rice, the chicken can be more tender. But what I like is the rice, which is fluffy and fragrant.

Bak Chor Mee with Fish Maw Soup

The selected Bak Chor Mee is by Seng Kee Mushroom Minced Meat Noodle, served with a premium Fish Maw Soup kept warm in a heated claypot that is brewed from pork bones and dried sole. It comes with an array of ingredients - minced pork, pork slices, egg, seaweed, and stewed mushroom slices, and compliments the noodles really well. It could have been even better if the latter has a more vinegary taste.

Prawn Noodle Soup

By Beach Road Prawn Mee, the Prawn Noodle Soup is quite clean on the palate but I prefer a much richer broth which I could see the layer of reddish oil floating on top of the soup.

Katong Laksa

Inspired by the Original Katong Laksa aka Janggut Laksa in Katong, the Katong Laksa features short, thick rice noodles served in a broth made from coconut, flavoured with dried shrimp and fragranced with laksa leaf. Though the coconut broth is not as rich and robust as what we are used to but the thickness of the broth is quite all right.

You may want to time your visit according to the Heritage Weekend Pop-up Series. Held once a month, the live station will be taken over by a local hawker, showcasing another classic. The first edition, which is just over on the weekend of 24th March, Guna of Springleaf Prata Place was here to demonstrate the art of prate making!

HarriAnns Nyonya Kueh

Plates after plates of colourful bitesize Nyonya Kuehs by HarriAnns are just irresistible. I know some of you will just head straight for them right at the start rather than saving them for desserts.

All six signature dishes are available on the a la carte menu daily from 1130am to 10pm or as part of the local semi-buffet lunch priced at $38++ during weekdays or $42++ during weekends.

Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


The Lobby Lounge
Shangri-La Hotel Singapore
Lobby Level
22 Orange Grove Road
Singapore 258350
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 730am - 1am

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]

SG Food on Foot - Best Hawker Eats In 2017

Mentioned in the earlier post, I decided to have a separate list for my best hawker eats for 2017. Some of these stalls are not really new, in fact most of the them have been around for a while. Besides the travelling to different parts of the island, most hawker stalls only opens from morning to around 2-3pm. It is a bit hard to visit them when you have a day job, unless for the weekends. Guess this is probably why it told me so long to visit some of these household name hawker stalls. Anyway, below is the list based on my dining experience and the fact that these stalls are near to MRT stations.

---

Aw's Signature Noodle

---

Aw's Signature Minced Pork Noodles at Tanglin Halt Food Centre is a rather unknown stall selling a very different type of bak chor mee at Tanglin Halt Food Centre. Besides the bak chor mee, it also sells other noodle dishes such as their signature noodle, fish maw beehoon, braised pork noodle and shredded chicken hor fun. The most exciting part in the discovering of this stall is that it is run by Gen-Y stall owner. The highlight for me is actually the Fish Maw Beehoon ($4). At first glance, it looks like a bowl of lor mee but it is not. The sauce is not gooey or starchy. Instead the braised sauce gravy complemented the silky beehoon excellently. The star is the soupcon of orange coloured looking chilli that elevated the whole experience to the next level. It definitely packed a punch. I will definitely asked for more in my next visit. Similar to the signature noodle, the bowl of beehoon comes with generous serving of fried meatball, quail egg, shredded chicken, fish maw and minced pork.

---

Claypot Delights

---

Located inside Kallang Basin Industrial Estate is Yew Yi Hup Kee Eating House which housed a number of food stalls providing cheap and comfort food for the workers in the area. With the opening of the downtown line 3, I made my way down to Claypot Delights (砂煲小吃), a hidden gem in the industrial estate offering a variety of claypot dishes for only $4. A bowl of rice comes at additional cost of $0.50. My favourite goes to the Claypot Assam Fish ($4). I really enjoyed the sourish of the assam that I drowned my rice with it. I suspect the fish used is the frozen type but for the price, I am not complaining.

---

Eat 3 Bowls

---

Eat 3 Bowls (呷三碗) at Seah Im Food Centre is a new stall opened by 2 young men. The Braised Pork Rice ($2.50) or also known as Lu Rou Fan is top notch. The braised sauce is not overly sweet with hints of spices such as star anise and cinnamon. The minced pork literally melted in the mouth which has absorbed the essence of the braising sauce which complemented the soft and pearly rice excellently. Their signature Intestine Mee Sua ($3.50) is also not to be missed. Using the red mee sua, the rendition by the 2 young gentlemen reminded me of my Taiwan trip. This is probably the best and closest I have eaten by far. Add some garlic and vinegar to complete the full appreciation of the mee sua.

---

Fei Zai Pork Rib Prawn Noodle

---

Located inside a coffeeshop along Pasir Panjang road at the corner of Pepys Road is Fei Zai Pork Rib Prawn Noodle (肥仔排骨虾面). The stall only opens in the morning and its usually sold out by 1pm. During my visit on a Saturday morning, there was a snaking queue and it told me about 30 minutes to savour the bowl of prawn noodle. The highlight is the hae bee him or spicy dry shrimp sambal chilli sauce. It has a good punch in it which goes very well with the noodles. The pork ribs was cooked to folk tender without the porky taste. It fell off the bone with ease. The soup was also robust and sweet. I could taste the essence of the prawn shells that has been boiled for hours.

---

First Street Teochew Fish Soup

---

I have grown up in Hougang but I did not know about this awesome fish soup stall near my home. It is only after I moved to the West then I know about its existence. I have to travel all the way back to the East to visit First Street Teochew Fish Soup (第一街潮州鱼汤) to find out for myself why the stall has a constant long queue of customer willing to wait up to 30-45 minutes, just to have their fish soup. The stall offers a variety of fishes for the fish soups such as batang (mackerel), promfret and red garoupa. Customers also have a choice to add rice, porridge or mee sua to go along with their fish soup. My favourite among the dishes I tried is the Mixed Soup ($5/$7$10) which comes with batang fish, greens, squid, fish maw, fish cake, prawn, salted vegetables, ginger, fried shallots and minced pork. The highlight is the minced pork with is mixed with tee poh (dried sole fish). The stock of the fish soup is all the same but the additional of the minced pork with tee poh gives the soup an extra punch, elevating the flavour to a new level.

---

Hua Kee Chicken Rice

---

Hua Kee Chicken Rice at Redhill Food Centre is one of those stalls that I wanted to visit the longest time. I have friends who even declare this as their number one chicken rice stall in Singapore. Hua Kee was founded over 30 years ago by Mdm Tan's husband. Now the stall is run by Mdm Tan and her son, Mr Jay Lim the 2nd generation. I like that the chicken here is chopped into chunky pieces which is tender and juicy. Most important I released what my friends meant that their chicken has that chicken taste while a lot of other places tasted rather bland. The other component for a good plate of chicken rice is the rice. I understand that the stall cooks their chicken rice with chicken oil and sesame oil in smaller batches using several smaller pots instead of one big pot. The chicken rice comes with a mild chicken aroma, fluffy, grainy and not greasy.

---

Kopi More

---

Kopi More at Golden Mile Food Centre is set up early in the year by 43 years old Lawrence who used to work in the petroleum industry. What makes Kopi More different is the introduction of espresso machine into the hawker scene. He used a blend of Indonesia Robusta and Columbian Arabica beans, roasted with sugar and margarine to achieve the Nanyang flavour. For freshness, a small batch of the coffee powder is grounded each time. Every cup of coffee is made like how a barista at a cafe will do so. Using the espresso machine, each cup of coffee is pressed out from machine instead of using those coffee sock to make them. The process of using the pressure gives the coffee a creamer texture as well as reducing the acidity. This is indeed a really good cup of Hot Coffee ($1.50). The full bodied coffee has a smooth and creamy texture. It also has a nutty and toasty flavour. The coffee is slightly expensive by a few cents compared to other drink stalls but you are getting a good cup of quality and robust coffee. Not forgetting this is much cheaper than those artisan coffee from cafe

---

Mei Mei Roast

---

I got to know about Mei Mei Roast at Ubi Road 1 when I came across a posting by my fellow foodie kaki, Uncle Bob. It got me even more excited to read that the stall is operated by Kay Lee's younger sister. Hence I decided to make my way down to the stall on a Sat to check it out since it is now more accessible with the new Downtown Line 3. My favourite is their Roasted Duck. The bird is given a coat of crispiness with a nice hint of charred smokiness. The meat was also tender and juicy.

---

Rahim Muslim Food

---

I manage to travel to Ang Mo Kio to try the legendary Power Mee Rebus from Rahim Muslim Food. It is understand that they have been around since 1960s and this is their fifth location. When I reached the stall on a Saturday afternoon, there was already a queue and it took me about half an hour to savour the bowl of noodle. I did not regret queuing up for the bowl of Mee Rebus ($3). It is indeed quite special. Not only does it come with the regular ingredients such as tau pok, bean sprouts and egg, there is also chunky pieces of poached chicken. Just before serving, satay sauce was ladled on top for a nutty finishing. Give the noodle a good toss in the gooey gravy which is neither too watery or starchy for a slurping shiokness. You probably would like to add more chicken for an additional 80 cents.

---

Rahmath Cheese Prata

---

Rahmath Cheese Prata is run by Mr Ali, who used to operate in Ang Mo Kio before relocating to the current place at Toa Payoh Lorong 4. He sells a total of 13 different types of prata, from savoury to sweet. We ordered both the Plain and Egg Prata which is freshly cooked upon. I disliked having prata that has already been pre-cooked which is cold and stale. A minimum order of 2 is required for the Plain Prata ($1.80 for 2pc). The prata had a nice buttery aroma which is fluffy, doughy and slight crispiness on the exterior. It is the type of prata texture that I enjoy, not those that is overly crispy. The Egg Prata ($1.50) is as good too. The egg gave the prata an additional layer of texture and bite. Not forgetting the curry, dip into it for a complete enjoyment of these fried flatbread.