A couple of breakfasts were spent eating Malaysian flat breads at Restoran Khaleel, an Indian place near my hotel.
(By the way, “restoran” is Malay for “restaurant,” by the way. There’s this odd logic once you catch on to how Malay works… “ambulans” is “ambulance,” “polis” means “police,” “Amerika” is “America, and “air” means “water.” Okay, that last one is a bad example, but you know what I mean.)
Roti canai (pronounced chan-ai, in Singapore called roti prata) is a favourite of my family, and is one of the few Malaysian dishes that we have access to here in Canada. It’s made of wheat, is pan-fried and (when done right) is layered inside a bit like phyllo. To eat, you rip off a piece and dip it in curry. At this place, they served it with a lovely chicken curry.
Roti canai with chicken curry
While there, we also tried another kind of roti, a roti tosai. Roti tosai is made from rice and lentil flour. It’s thinner, more crepe-like, and is steamed. They also served it with three dips – a lentil curry (middle), a yellow curry (right), and a spiced coconut milk chutney (left). I really liked this as it wasn’t greasy like roti canai can be, and the variety of sauces made this dish interesting. (And no, I didn’t have Sprite for breakfast. Those culprits were my siblings.)
Roti tosai and more roti canai
Did I miss Western breakfasts like toast and eggs and cereal? Not one bit.
Restoran Khaleel Sdn Bhd
Gurney Drive (a.k.a. Persiaran Gurney), Georgetown, Malaysia