799 New Upper Changi Road
#02-01 Bedok Point
Singapore 467351

(open in Google Maps)








View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Shop vouchers

Enjoy dining without burning a hole in your pocket, no membership required


From the Burpple community

Speak about fancy Prata and Springleaf Prata Place is probably one of the few names that would come to mind. There are, however, quite a number of places that actually do serve Prata with their own twist — sure; that are probably quite a number of mamak stalls which do not have an online presence which serve pretty quirky Prata creations which are all unaccounted for, but there is also Tenderbest Makcik Market at Bedok Point which has a slightly different approach to the local classic. Whilst there are quite a number of Tenderbest Makcik Tuckshop outlets around (there are outlets in Woodlands, Jalan Kayu, and a new one in Punggol East), their “Artisanal Prata” series is only available at Tenderbest Makcik Market in Bedok Point, which also carries tzechar items in collaboration with Asyura Paste (a manufacturer of Halal ready-to-cook sauces and pastes) as well as the Nasi Coco Supreme that was previously served at the now-defunct Nasi Coco at NeWest; an establishment that had an emphasis on Nasi Lemak served alongside tempura items.

Being a concept that sees an eclectic mix in its menu, Tenderbest Makcik Market’s Prata offerings are pretty much based on the Roti Prata from Mr Teh Tarik — another F&B establishment that has quite a presence running halal-certified coffeeshops in Singapore. The “Artisanal Prata” menu at Tenderbest Makcik Market pretty much features their Plain Prata with different toppings; flavours available include the Philadelphia Cheese Steak Prata, Mala Chicken Prata and the Okomoniyaki Bacon Prata; all of which featuring a fusion approach. We opted for the Blossom Truffle Salmon Prata, which came with elements such as truffle, smoked salmon and red onions as mentioned in the menu, though is missing of other elements such as yogurt and fresh dill as described in the menu. It does however feature shredded mozzarella, cherry tomatoes and “caviar” as well. No curry is being served here as the Blosson Truffle Salmon Prata probably does not need it anyway. As with the usual Prata offerings of Mr Teh Tarik, the base Prata can be said as pretty average though decent — it is not the crispiest of Pratas out there; there is just a bit crispness to it while it is hot, but the Prata can be said as a little dense for how there is somewhat of a thickness to it. It is fairly easy to pull apart, though one does have to be mindful of the toppings above. There is a slight drizzle of truffle oil on the Prata to let it carry that light hint of truffle that it promises — it is not particularly overwhelming, but sure is evident enough to detect. Otherwise, the other elements adds on to the Prata — the savoury flavour of cured meat from the smoked salmon, the stretchy texture of the semi-melted mozzarella cheese (because the Prata just isn’t hot enough to melt them), the popping sensation of the “caviar” and the slight zing and crunch from the red onions; overall a pretty safe combination of flavours that isn’t particularly out-of-the-world, but definitely familiar nonetheless. Think of the Plain Prata as a vehicle for the toppings atop; albeit like a pizza — pretty much what it is here.

Pairing the Blossom Truffle Salmon Prata with the Almond Kopi here is a pretty decent choice; the Blosson Truffle Salmon Prata is like a spruced up version of a standard Prata and the Almond Kopi is also a zhng-ed up rendition of the standard Kopi where one could argue is an Almond Tea fused with the standard Kopi. It is a nice balance of Almond Paste-esque notes with a Nanyang Kopi finish — matches us the Blossom Truffle Salmon Prata as the “not-your-typical Mamak meal” when had together. One thing for sure about Tenderbest/Tenderfresh concepts is their creativity — the ability to do fusion cuisine with a sense of familiarity, yet achieving the desired flavour profile to suit the masses; something which I guess probably draws me to their concepts from time-to-time again.


A tissue prata with generous heap of coconut flakes and gula melaka sauce
The gula melaka sauce wasn’t too sweet which complimented the crunchiness of the coconut flakes and crispness of the tissue prata

Caramel sauce made with chicken stock, herbs and spices; drizzled over vanilla ice-cream and then topped with crispy chicken skin
The crispy chicken skin and sweet caramel sauce somehow pair so perfectly with the savoury chicken stock and vanilla ice-cream
Overall, one of most unique ice-cream that I ever had that has actual meat in it

Mee goreng seasoned fried topped with a sunny side up and sweet soy sauce

Satay with a Western twist
Chicken Satay on a bed of lettuce, onions, longans, tomatoes and cucumbers

Interesting dish but never again! Super salty and gimmicky.. more on the sweet side than savoury, only savoury flavour was salt and MSG!!😂 egg was a nice addition though.