Masala

The 2012 Ultimate Murtabak ($12). Feeds 3 comfortably. Huge chunks of tandoori chicken topped with generous portions of portobello mushrooms and infused with mozzarella cheese! Tastes really fan-fking-tastic! Other must-trys include the prata bomb, portobello mozzarella and the plaster blaster

I already fancy their flaky, crispy prata. Chopped up and stir-fried with the same ingredients that go into their mee goreng transforms it into an entirely new beast. And a tasty one to boot.
Granted the prata did lose a little of its crispiness but making up for that in a big way are the soft tofu cubes, broken-up egg, crunchy cabbage and "chye sim". Expect to be whacked head-on by their spicy chilli paste too.

Generous chunks of portobello mushroom folded in with stretchy, gooey mozarella in a crisp prata parcel. What's not to like? I come here way too often.

out came the knife as she gently but firmly slit across the roti. the steam, that pungent fragrance.
she took out a spoon, scooping out this handful of biryani. that chunk of turkey deep within - tender, moist and oh so succulent. 🙋🙋🙋🙋🙋

egg prata

I have discovered chicken tikka nirvana and it resides at 166 Serangoon Road. This sounds especially unbelievable coming from me because I am someone who has never understood the appeal of chicken tikka, let alone rave about it. But here I am, doing exactly that. Which should say plenty about the food.
The platter we ordered contained six types of boneless chicken pieces that had been marinated with different combinations of rare spices, lime juice plus either yogurt, or a mild cashew nut and cream paste. After which, they were baked in a "tandoor" or clay oven. Regardless of the marinade used, every single piece of chicken tasted absolutely PHENOMENAL! They were super tender and more importantly, really moist (now, this was the part that most impressed me because I have only ever had dryish to dry renditions elsewhere). Furthermore, thanks to the assorted marinades, each of the chicken tikka pieces quietly exploded in my mouth, showering its own unique firework of mildly-spiced flavours. Wow. Wow. Wow.

Not quite a 24-hour joint but they open bright and early at 8am daily. So I can now get my prata fix in the morning in air-conditioned comfort.
The "egg prata" ($2.30+) is quite big, crispy-ish and surprisingly, not really oily. The same applies to the "plaster prata", which is identical in cost with the egg one. I always ask for fish curry gravy as I am not a fan of mutton. Although I wish it was served hotter (in temperature), their curry has a sourish note and is quite spicy - I like.

PS. Stick to the "teh tarik". I wouldn't bother with the "kopi o" here.

Curry fish head at Samy's curry. One of the best Indian fish head in Singapore I've had.

And their butter chicken is second to none. I've tried a fair few places but the creaminess of the curry.. and the tenderness of the chicken goes unrivaled ✨

Not spicy and yet yummilicious! Being able to source the different types of indian food from southern india to northern india. As a chinese, its really good. Really!