Back to Argyll Road Roti Canai for breakfast this morning.
Their house signature: Roti Canai with Beef Curry. The beef chunks were slow-cooked overnight, and were infused with the spices and melt-in-the-mouth tender the next morning. The roti canai flatbread would be shredded, then slathered with a mix of the deeply-flavorsome beef curry sauce, and a lighter dhal (yellow lentil) curry gravy.
One of my breakfast companions opted for the Roti Canai with Chicken Curry. The whole concoction was a bit lighter than the beef one, but also spicy-hot and practically exploded with strong flavors:
Kneading the roti canai dough - this chef has worked here for the past 25 years:
The dough were kneaded and rolled till paper-thin before being griddle-cooked:
An order for Roti Telur, Indian flatbread enfolding eggs inside, being prepared:
