In a Roti Prata lovin’-country like Singapore, some of our favourite stalls include Mr and Mrs Mohgan’s Super Crispy Roti Prata, Springleaf Prata Place, Casuarina Curry, and Chindamani Indian Food Stall.
Sin Ming Roti Prata near Upper Thomson counts as one of my favourites, and therefore I made it a point to visit its new outlet at Jalan Leban.
It is of a short walking distance from Sembawang Hills Food Centre.
Sin Ming Roti Prata started with an unassuming presence with a small corner area of a Jin Fa kopitiam, and it still holds its own when it comes to popularity and a dedicated customer base. (Actually, there are many other good stalls here such as the Chicken Rice and Popiah found at this same coffee shop.)
Run by father and son team Aziz and Faisal, it is one of those places happens to get both its prata and curries done well, so I would be happy to name this one of my favourite Prata stalls in Singapore.
Be ready to stand in tediously long queues for the most part during peak hours, but some fans feel it is quite worth the wait.
However, I must add a disclaimer: due to the configuration of this new eatery along Upper Thomson, waiting time can be very long (almost not moving at times) and may seem slightly disorganised.
Plus, it is not that well ventilated if you sit indoors, and thus may end up smelling slightly greasy.
This outlet has a more extensive menu, offering Prata of various fillings, Murtabak, Briyani, Mee Goreng, Nasi Goreng, and Ala Carte dishes such as Chicken Curry, Masala Chicken, Fish Curry and Sambal Udang.
There must be at least a hundred permutations of the Prata, with choices of Banana Milk Prata ($3.50), Cheese Sausage ($4), Plaster Mushroom ($2.70), Garlic Egg Onion Chilli ($4.80), Cashew Prata ($3), Chicken Floss ($4), Strawberry ($3) to Kaya Prata ($3, only during PH).
Both the Plain ($1.20 and Egg Prata ($1.80) had different merits, but were crispy, slightly chewy and fluffy at the same time.
They use the traditional methods of making the dough with no ghee or milk, using just the basic ingredients of flour, egg, sugar and salt.
The dough is mixed, kneaded by hand, then let to rest for an hour before being moulded into dough balls.
Given the choice, I would say go for the Plain as it allows you to experience that light crispiness on the edges and fluffiness; while the Egg Prata’s texture felt more doughy and there would be comparable ones elsewhere.
Their signature Coin Prata set ($4 for 6 pieces) shaped like mini-crispy pancakes has a bit of a complicated preparation and they make it fresh on order.
I really enjoyed this because you could even experience more crispiness, without the pieces being overly oily.
Give it a dip on the absolutely-delicious fish curry with a tinge of sourness. This curry had the ”oomph”.
Sin Ming Roti Prata
2 Jalan Leban, Singapore 577547
Opening Hours: 7am – 10pm (Mon – Sun)
Sin Ming Roti Prata
#01-51, 24 Sin Ming Road, 51 Jin Fa Kopitiam, Singapore 570024
Tel: +65 6453 3893
Opening Hours: 7am – 6:30pm (Mon – Thurs, Sat – Sun), Closed Alternate Fri