Very resourceful - so, now they are covering all bases: the Chinese customers like their roti tisu sweet, whereas the Indian customers prefer theirs savory. You find these quirks happening all the time in Malaysia and Singapore.
For example, idiyappam - known in Malaysia/Singapore as putu mayong - is always served as a dessert commercially. No one serves their idiyappam with savory curries in restaurants or any eateries outside a home - but, at home, all Malaysian/Singaporean-Indians will have their idiyappam as a savory dish. Putu mayong is always sold with grated coconut and brown sugar - and all races: Chinese, Malays and Indians will expect to have it that way.
