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Springleaf Prata Place is in my opinion, on another level with their food. Take their Chicken Murtabak for example. Aesthetically a design lover’s dream, it fits perfectly on the silver tray it is served on. Such precision creates a modern graphic look which is an interesting contrast to a very traditional dish.
In terms of taste, I think the Murtabak is good as the dough itself is very thin and fried to a glorious golden-brown crisp. The minced chicken filling though can be a tad dry but once curry is splashed on, it is no longer an issue. Especially since Springleaf Prata Place does a most excellent fish curry that’s aromatic and thick. Another plus point? It is free-flow.
I have long loved fresh green chilli in my Prata and Murtabak, so I pay extra for some to be thrown in. If you are keen to have a fruity brightness and heat cutting through, I recommend giving it a go.

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