Rahmath Cheese Prata at Lorong 4 Toa Payoh
Tucked away in a corner of a tiny food centre at Lorong 4 Toa Payoh, Rahmath Cheese Prata could be easily disguised as one of those run-of-the-mills prata shops that you will see at every corner of your local food centre or coffeeshop. But Rahmath Cheese Prata has the distinction of coming in 5th in our Makanholic Ranking of Rankings for Roti Pratas in Singapore. Hence, when the Makanholic team had the chance to drop by for a tasting, we made a beeline and literally joined the queue for the prata.
It's a family-run business
While queueing for my turn to order the pratas, we could tell that Rahmath Cheese Prata was a well-oiled family business. Everyone took turns to manage their portion of work. While one was preparing the appam, the other was kneading the prata dough and frying them, while another one was taking orders and preparing the curry. We return on another day to check out the store, and as it was about noon time, the headcount was reduced to two persons but there was still a queue forming.
Delicious Cheese Prata
Rahmath Cheese Prata not only sells different variations of roti pratas, but they are also well-reviewed for their Appam (which retails for a set of 2 pieces for $2). We had the famous cheese prata and found the cheese well-melted into the dough, giving it a really nice texture. For the egg prata, we tried it on both occasions, especially after reading all the hype about it. The egg prata was well fried, and while it was not crispy (it's really difficult to make the egg prata crispy as we have tried many prata places and have never found one to be crispy) it was tasty as well.
What got our attention was the plain (kosong) prata once again. It was both crispy and fluffy, and goes really well with the assam fish curry. Just a small drizzle of the curry to the prata and you have your complete prata meal.
Appam is a type of pancake that is made from fermented rice batter and coconut milk, and is very common in Kerala, Tamil Nadu and Sri Lanka. Rahmath Cheese Prata's appam was indeed tasty, and goes well with the orange sugar which was provided. Hence if you want something that's different from prata, and you have enough room in your stomach for more, we would certainly recommend their appam as well.
Rahmath Cheese Prata
Address: #01-08, 74 Lor 4 Toa Payoh, Singapore 310074
One of the newer Casuarina Curry Outlets
Casuarina Curry first opened in 1993 at 126 Casuarina Road, and have been serving delicious indian cuisine since then. First appealing to the folks staying at Yio Chu Kang, Teacher's Estate, Ang Mo Kio and Upper Thomson area, the word quickly got around, and at the present moment, Casuarina Curry has 5 restaurant outlets all managed by the family members, with this MacPherson outlet being the newest kid on the block.
Crispy Fragrant Plain Kosong Pratas
The hallmark of any well-reviewed prata places would be the plain (kosong) pratas. Why is this the case? Having tried a multitude of roti pratas across Singapore (and in the neighbouring countries), I would dare say that the plain prata is the best gauge of how fragrant, how tasty and how crispy the prata is. Our first coverage of Mr and Mrs Mohgan's also led to the same conclusion - that while the great prata chef masters are able to conjure plain kosong pratas that are not only tasty but cripsy, this is a lot more difficult for pratas with eggs, whether it's an egg prata or a plaster plaster. In Casuarina Curry's case, the plain kosong prata was fluffy, crispy and fried to the point that the dough was crispy and tasty but not overfried. The accompanying fish and mutton curry also helped to provide more taste to the prata.
Banana Prata for the Sweet Tooth
We decided to try the Banana Prata as well - it was also crispy and sweet - not only from the honey drizzle but also from the ripe bananas hidden within the prata. If you happen to pass by MacPherson, we highly recommend dropping by Casuarina Curry MacPherson to fill your quota of roti pratas!
Casuarina Curry Restaurant and Catering (Macpherson Rd)
Address: 187 MacPherson Rd, Singapore 348545
Sheng Shen Fried Prawn Noodles
Sheng Seng Fried Prawn Noodles is located right opposite Lai Hiang Pork Rib Prawn Mee at Pek Kio Market and Food Centre. If you have followed our blog posts, you would have realised that we rated Lai Hiang Pork Rib Prawn Mee very highly. On each of our visits to Pek Kio Market and Food Centre during lunchtime, we would see snaking queues with as long as twenty people queuing at Lai Hiang.
However, this does not bother Sheng Seng Fried Prawn Noodles. In fact, there was also a constant queue of people waiting for Sheng Seng's fried prawn noodles, or Hokkien Prawn Mee as it was commonly called.
Fried Hokkien Prawn Noodles with Delicious Sambal Chilli Sauce
Sheng Seng's fried prawn noodles were fried, but it was not as dry as expected. In fact, the fried noodles have a good mixture of prawn gravy, and fused with the yellow noodles and bee hong (typical of fried prawn noodles), and tossed well with the prawns, fishcakes and eggs. Of course, a good plate of prawn noodles would have a lime and the signature sambal chilli sauce to go with.
Featured on the Michelin Guide, Sheng Seng's fried prawn noodles was tasty, and the delicious sambal chilli sauce or paste went really well with the noodles and gave it the right oomph.
A Good Fix at a Good Price
With Wah Kee and Lai Hiang prawn noodles competing for the attention of patrons, Sheng Seng is positioned well to offer another alternative version of prawn noodles - one that's fried with a tinge of "wok hei", or the complex charred aroma that fleetingly cloaks the piping-hot stir-fries which is required with a really hot wok.
Prawn Noodles - Well-tossed noodles with a rich prawn gravy
Sheng Seng Fried Prawn Noodles
Located in: Pek Kio Market & Food Centre
Address: 41A Cambridge Road, #01-40, Pek Kio Market and Food Centre, 211041
Heng Gi Goose and Duck Rice - No More Goose But Still the Same Long Queues
Tucked away at the corner of Tekka Centre is Heng Gi Goose and Duck Rice. Tekka Centre is often known for its Indian street food (which we will cover in due course), as well as the famous 545 Whampoa Prawn Noodles, which is ranked 8th in our Makanholic's Ranking of Rankings for the Best Prawn Noodles in Singapore. Nevertheless, Heng Gi Goose and Duck Rice has been around for more than 60 years.
Heng Gi has its origins at Ah Heng Duck Rice by Uncle Yang. Uncle Yang started to braising duck and goose from his parents since young. Uncle Yang now runs a stall at Hong Lim called Ah Heng Duck Rice, while his initial team of disciples went to to set up Heng Gi Goose and Duck Rice at Tekka Centre. Due to the ban on the sales of geese in Singapore, Heng Gi continued to retain its sign board but now only sells duck and duck parts.
The Secret is in the Sauce
We joined the queue to have our duck rice fix. A duck rice set for two persons cost $9, and comes with a plate of braised duck (see picture), two plates of rice and a bowl of soup. The duck was moist and tender. Now, as compared to chicken, duck meat is usually less tender, but Heng Gi Goose and Duck Rice was able to braise the duck such that it was relatively more tender than most of the other braised ducks. But, the secret must be in the sauce. The sauce that accompanied the duck as well as the rice was fragrant and helped to enhance the flavour of the duck.
All Duck and No Goose
Due to the AVA restrictions, Heng Gi no longer sells geese meat. However, if you are looking to try something other than duck, you might want to consider their pig's head meat. Not something that's common in Singapore, the pig's head meat is slightly chewy and also goes well with their secret sauce.
Duck: Tender and moist, without the typical duck smell.
Rice: Simple rice, but delicious with their secret sauce.
Soup: Free bowl of soup that pairs with the duck and rice.
Heng Gi Goose and Duck Rice
Located in: Tekka Centre
Address: 665 Buffalo Rd, Singapore 210665
Wah Kee Big Prawn Noodles
As they say, the best taste tests are the ones that are done at the same time. We did a review of Lai Hiang Pork Rib Prawn Mee just the day ahead, and found it to be really delicious, especially for the dry version. As Wah Kee was closed on Mondays, we decided to make a trip back to Pek Kio Food Centre and try out the Wah Kee Big Prawn Noodles to see if it really matched up to its 4th placing in the Makanholic's Ranking of Rankings for top Prawn Noodles in Singapore.
Only $15 Version Available at 12 Noon
We decided to go early in anticipation of long queues for Wah Kee Big Prawn Noodles. To our surprise, there were only 2 to 3 persons queuing for the prawn noodles. We eagerly made a beeline to join the queue. Now, the "aunty" at Wah Kee is famous for being impolite and truth be done, she beckoned to us to stand behind the "red line", which has a red line form by red tape to make our order. Another big surprise was that there was only the $15 and $20 versions left.
Sweet Prawn Broth but Average Noodles
Having just eaten the prawn noodles from Lai Hiang, we were ready to put Wah Kee's prawn noodles to the test. Here's our honest verdict:
Prawns: The prawns were really large prawns, and this point was probably what made Wah Kee Big Prawn Noodes famous. Prawns were fresh and helped contribute to the rich prawn broth.
Broth: The broth was really sweet, and we suspect that the big prawns must have contribute to this naturally-sweet taste. Nevertheless it was a little too sweet to our liking.
Noodles. Unfortunately, the noodles were okay, but slightly above average. Again, it might not have been a fair comparison as we were comparing Wah Kee with Lai Hiang.
What was also surprising to us was that there was a long queue of about twenty people at Lai Hiang once again! After trying out both stall, we would give our vote to Lai Hiang over Wah Kee. In fact, I would rather join the queue of 20 persons for Lai Hiang. Why? The noodles were really tasty - in fact, it was so tasty that it created a natural craving. We were sure that in the near future, if we are hungry for prawn noodles, we would return to Lai Hiang. This is not to say that Wah Kee is not tasty. It is probably deserving of its ranking, but in this case, it was overshadowed by Lai Hiang.
Wah Kee Big Prawn Noodles
Located in: Pek Kio Market & Food Centre
Address: 41A Cambridge Road, #01-15, Pek Kio Market and Food Centre, 210041
Lai Hiang Pork Rib Prawn Mee
It was a rainy Monday morning when I arrived early at Pek Kio Market and Food Centre for my lunch, having to run some errands nearby. Unfortunately, as it was Monday, most of the stall were closed. I look around to see what was available to eat and realised that about half the stalls were actually closed. Nevertheless, I discovered a long queue of people waiting for prawn noodles at Lai Hiang at Lai Hiang Pork Rib Prawn Mee and decided to do what most Singaporeans would do – join the queue!
With 20 Persons Queuing for Prawn Mee
Now, the queue was not a short one. The queue was a consistent one, and even after queuing and getting my meal, I did a queue-count and noted that at its longest, there were twenty people queuing for their prawn noodles! There must be something in the prawn noodles to warrant so many people willing to queue for their lunch. I was glad that I ordered a $5 prawn mee (dry, with white flat noodles and yellow round noodles mixed, and with chilli added, of course).
Definitely Worth a Visit
I was wondering why Lai Hiang did not make it to the Makanholic's list of ranking for Best Prawn Noodles in Singapore. The chilli sauce used by Lai Hiang for the noodles was so delicious that I actually would probably be able to eat another portion of the $5 noodles that I ordered. It was definitely spicy, but yet tasty as well, and it goes to show that the sauce used for mixing the noodles is a key determinant in how tasty a bowl of (dry) noodles score. A small bowl of prawn soup or broth was given as a default, and the soup tasted great, with enough umami and prawn taste to the point that it was sweet but yet not too sweet.
Prawns: The prawns were deshelled and were not halved. Each prawn was tender and juicy and complemented the noodles well.
Broth: The prawn broth had a strong flavour of prawns and was also sweet and slightly herbal.
Noodles: The noodles were very tasty and delicious, thanks to the chilli sauce added to the noodles.
All in all, I would highly recommended paying a visit to Lai Hiang Prawn Noodles if you are a fan of good food. Especially on a Monday when most of the other well-rated stall are all closed.
Lai Hiang Pork Rib Prawn Mee
Location: Pek Kio Market #01-41
One of the Last Few Remaining Chicken Rice Ball Stalls in Singapore
Chicken rice balls were traditionally made by Hainanese people as an easy way to transport rice when bringing it out of the house. Over the years, Chicken rice balls have gained fame in Malacca, Malaysia, with Chop Chung Wah being at the forefront of chicken rice balls, and attracting many tourists that form long queues.
Try Chicken Rice Balls at Dickson Road
On the other hand, chicken rice balls are not commonly seen in Singapore. There are only a handful of chicken rice stalls offering chicken rice balls. One of the well-known Good Year Local Hainanese Chicken Rice Ball stall has closed permanently, bring the tally of chicken rick ball places in Singapore to maybe only..... one?
I could be wrong of course, but the one of the last (if not the last) remaining chicken rice ball stalls is Hainan Chicken Rice Ball at Dickson Road. Located at 3 Dickson Road, Hainan Chicken Rice Ball shares the same coffeeshop as another highly-rated Hock Prawn Mee. More of Hock Prawn Mee on another post - my visit today to Shing Boon Hwa Food Centre was to try out Hainan Chicken Rice Ball.
Two Rice Balls Per Person, on Average
Arriving at 11am or so, the coffeeshop was filled with many customers trying the prawn noodles instead. I made my way to Hainan Chicken Rice Ball, and the uncle at the counter was ready to take my order. "How many rice balls would you require?" he asked. It seems that a single person would have an average of two rice balls.
So what's my verdict of Hainan Chicken Rice Ball?
Chicken: The chicken was the Hainanese steam (white) chicken variant. Cooked and prepared simply, it was the chicken with dark soy sauce without any additional garnishing. No cucumbers, no coriander, etc. The chicken was tender but did not retain any flavourful juices from the cooking process.
Rice Balls: The rice balls were well-rolled. I would have preferred the rice balls to be more fragrant. Also, it might have been nicer to have the rice balls to be more sticky.
Chilli: The chilli sauce was spicier than usual, but not in a bad way. It might have been prepared in such a way to go with the relatively-bland chicken meat.
Soup: Hainan Chicken Rice Balls also serve a bowl of free herbal soup with any order of chicken rice balls. I could taste goji berries which made the herbal soup slightly sweet and sour. (very slightly only)
If you are looking to try chicken rice balls in Singapore, do drop by at Hainan Chicken Rice ball for your rice ball fix. But we think there is no need to make an effort to travel just for this.
Hainan Chicken Rice Ball
Address: 3 Dickson Rd, Singapore 209530
And oh boy, there was a long, long queue for these famous crispy roti pratas from Mr and Mrs Mohgan's. "Please be patient as there is a one-hour waiting time," Mrs Mohgan's remarked as she asked for my order and then wrote it into her order book. Interestingly, the coffeeshop was filled with patient patrons who were willing to wait an hour for the famed roti pratas. The neighbouring fried carrot cake was fortunate enough to catch the spillover crowd; many of which decided to order a side portion of the carrot cake while waiting for their pratas.
As the order was ready, Mrs Mohgan would walk to the middle of the coffeeshop. She would shout "Order Ninety-Five. Order Ninety-Five!" The customer would then walk over to pick his order. That was the simple system. And of course, there would be a consistent queue formed, by customers who have travelled all across Singapore for a taste of this crispy prata.
The hour passed rather quickly, and soon Mrs Mohgan shouted out "Order One O Five!" That was my order. I was excited to try the pratas to see what the fuss (and fame) was all about. I ordered 1 x plain Prata and 1 x plaster prata. The plain prata was extremely crispy and gave a crispy crunch when I bit into it. The accompanying mutton and fish curry went well with the Prata, although I would have preferred the fish curry to be sourer (more tamarind?). For the plaster prata, it was naturally not as crispy as the plain prata, but the edges still retained some of the crispiness. All in all, it was a good outing.
If you are looking to try Mr and Mrs Mohgan's Super Crispy Pratas, remember to check their short opening hours, and do come early, as they have a tendency to close earlier than the closing times (when the dough runs out).
Mr and Mrs Mohgan's Super Crispy Roti Prata
Located in: Tin Yeang Restaurant
Address: 300 Joo Chiat Road(beside, Dunman Food Centre, 427551