Simon Thomsen

"An entry-level roti canai is crisp-edged and flaky, yet soft and stretchy. After cooking it's quickly scrunched, then served on a silver platter with two curry dips, including a spicy dhal, plus a dollop of jammy sambal. It's unexpectedly rich and filling."

Delicious Australia

"If it’s curries you’re after, be sure to order the fluffy yet crisp Roti Canai, watching the roti-maker expertly flip your roti in the air."

Sara McCleary

"Well I go there to get a roti canai fix (served with two curry sauces and sambal). There are other variations on the menu, but I really like the plain one without fillings. I have had quite a few items off the menu now, but the roti canai and satay are what I go back for time and time again."

Catherine Ling

"The roti canai comes expertly scrunched, along with two curry dips, one of which is a dhal, and a dollop of spicy sambal belachan. Crisp along the edges and yet soft and elastic inside, the roti is a joy to pull apart and devour."

Geraldine DeRuiter

"The texture was… unworldly. It seemed to stretch like elastic, but was tender and flaky all at once. Without meaning to, our pace of eating matched that of the restaurant’s service."

Dylan Redding

"Since this was foodpornnation’s first time at Mamak there were a few dishes we knew we had to get and roti canai was one of them! As always the fluffy ball of roti was great, so easy to break up and enjoy with the sides of dahl, fish curry and sambal belacan. Maybe it is the slight novelty factor of the canai but it is fast becoming a favourite of mine."

Fiona Ryan

"Oh my goodness – that Roti Canai was good! Hot, fluffy and slightly crispy with accompanying sauces, I could have had a dozen."

Easy Food Hacks

"And year after year, the roti canai is just as good."

Chopin and My Saucepan

"A roti canai (plain roti or roti prata as it is known in Singapore) arrives fluffled up like a little paper ball. It is flaky, crisp and yelling out for me to tear it apart and dip it into the accompanying dahl and curry sauce."