Review Rating: ⭐⭐⭐⭐ (Recommended)
Address: No 8, Jalan Indah 28/01, Bukit Indah, 81200 Johor Bahru, Johor, Malaysia
Google Map Link: https://maps.app.goo.gl/Pd1t8WDoYzzAAFaW8
(Please refer to the Timings provided in the Google Map Link for the Operating Hours.)
Roti Tampal = RM3.20
No Service Charge
Here is the Full Menu of the Eatery/Restaurant.Prices are Accurate as of the Date of the Post.
Saw this in a TikTok and was quite intrigued that it advertised itself as "Roti Prata made by Chinese". It was also quite amusing to see the Stall say "华人煎饼" which translates to "Chinese Prata". According to JohorKaki's Article for this Place, the Stall Owner was a Sous Chef of Straits Cafe in Rendezvous Hotel in Singapore before he moved back to Malaysia in 2013.
This is one of the very few places in Malaysia where its called "Prata" rather than "Roti Canai" which is what Malaysia usually calls this Dish. Its quite a Popular Place even on a Weekday Morning when I was there.
In the Menu, "Roti Tampal" is listed between "Plain" and "Egg" and I have absolutely no idea what it means. So they explained that it is basically Prata with a Fried Egg on Top. Ok, but I still wondered, what is so special between the Normal Egg Prata and this "Roti Tampal" then? Is it just a Simple Fried Egg on top? When this was served up, I was immediately impressed by how Visually Impressive it looks. Yes they're not wrong that this is a Fried Egg on Top, but the way they do it is Beautiful.
Unlike normal Prata Egg where the Egg is just mixed in, the Egg here is both seperate yet also integrated so beautifully. On top of that, it maintains a Runny Yolk too. Aroma wise though, it doesn't exactly smell like the Indian-Styled Prata that we are familiar with. The Aroma more closely resembles a Pastry in a Bakery.
The Prata itself is Super Paper Thin, Crispy but not the Super Crispy type. Actually I think the Dough feels even thinner than Normal Prata. Almost like eating a Biscuit than a Prata. The Dough is also very much Lighter in Flavour, Not Doughy and not as Oily or Greasy.
The Curry (I think its Mutton) tastes Very Mild compared to Indian-Styled Mutton Curry. Spiciness is very mild with a Very Subtle Undercurrent of Coconut Milk. If you are someone who prefer a more Traditional 重口味 Thicker and Richer Gao Gao type of Curry, this one may not appeal to you.
They say a Food reflects the Personality of a Chef, and this Dish absolutely embodies it. This Prata is how I'd imagine a Chef in a Atas Cafe would make Prata. You are basically paying Kopitiam Price for a Cafe-Styled Prata.
Even the place itself is run like a Cafe. You find a seat to sit down and they will come to your table to take your order. When you finish the meal, they come to your table again to give you a bill exactly like how you'd pay in a Cafe.
Having said all that, many Google Maps Reviews say it takes quite awhile for food to be served. They are correct. The Shop wasn't very crowded or even Full House on a Friday weekday at 9.10am when I was there, and it still took 16 mins for my Prata to be ready. I've read reviews that on Weekends, it can take up to 30mins or even more! Overall, I would say this Prata totally doesn't not taste like your Typical Indian-Styled Prata. Nothing resembles it, Not the Prata, Nor the Curry. But it shouldn't be because it isn't, and it never claimed to be.
On one hand, I loved the Skill of the Chef and how Unique the Prata tasted. On the other hand, I'm also conflicted because my Brain is confused why this doesn't quite taste like a Regular Classic Prata. If you are ok for a Slightly Different Take on the Classic Prata and can accept a long wait time, I can still recommend this to give it a try.
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