Address: 26 Evans Road, formerly Eusoff College, opposite SMU, Singapore 259367
Operating Hours: Sun-Thur 6.30am-midnight, Fri-Sat & eve of public holidays 6.30-2am
Tel: +65 63336979

There is a certain mystic associated with hard-to-find, out-of-the-way eating places. The usual logic adopted is that if an eating place can survive in an ulu (malay/Singaporean slang for far flung) location, the food there must meet some level of quality. The Prata Cafe has obviously acquired such a status.

For me, personally, I like to seek out the ulu eating places. It is exciting. The feeling that you have uncovered a hitherto virgin paradise…and you can then proceed to commit un-inhibited debauchery (pardon me for the sexual connotations…I am passionate about food…). In addition, I would get bragging rights when introducing such ulu eating places to my friends. You should see me when I take on the smug look, cross my arms and adopt the stance that says “pay homage to me…you bunch of ignoramus…as I enlighten you on the meaning of good cuisine”.

I did not get bragging rights to the Prata Cafe. The friend who brought me there also did not display any signs of megalomania that I would have no doubt adopted. I am thankful I have friends who are nicer than myself.

Prata Cafe was filled with customers. Guess this paradise is no longer very virginal… We sat at the alfresco dinning area (or as we Singaporeans like to call it…”sit outside leh”).

To start the meal off, I had the Rambutan Spin and bt had the Longan Spin (these tropical fruit drinks are priced at S$2.50 each). The drinks came in shocking pink due to the addition of rose syrup along with the blended fruits and ice. The taste is acceptable but i was slightly dismayed that there were no discernible fruit bits in my cup. Guess they used industrial strength blenders (note to myself when I need to dispose of large quantities of biological material…hahahah…HAHAHAHHAAH…).

The main course was of course Prata (don’t be an ass and ask for Fillet Mignon at such places). The making and sale of Roti Prata (or Roti Canai in Malaysia) seems to be dominated by our Indian friends. So I will assume that it is an Indian dish. Prata at its most elemental form is a piece of dough flattened and cooked over a hot flat iron surface. It is served with either vegetable, mutton or chicken curry. Over the years, innovative dudes have started to add additional ingredients in the Prata. It began with eggs, onions, margarine, etc… Prata Cafe is a fervent follower of this trend…the proprietor has taken the idea and ran off with it…(judging by the sheer number of unique Pratas here..more than 30 varieties…he was last seen running amok and naked in the forested areas near his restaurant).

We had from left to right: the Cheese Prata (S$2), the Mushroom Prata (S$1.50), the Italian Prata (S$6), the Chip Chop Prata (S$5) and the Garlic Prata (S$1.50). Not in picture is the Tissue Prata (S$1.50).

The Cheese Prata, Mushroom Prata and Garlic Prata as their names suggest have the additional ingredients added. I must admit that the melted cheese goes really well with dough…kudos no doubt to the Italians who have long ago figured this out. I adore mushrooms (its the only vegetable…ok ok fungi…that tastes like meat) so note my biased view when I say I love the Mushroom Prata. The garlic they used for the Prata was very strong and your resulting breath could take on a physical form (go for the Garlic Prata and ask your date for a deep, long kiss to test out his/her love). The Tissue Prata is so named because the dough they use is stretched very thin and cooked until extra crispy…thus paralleling the tissue. Back to the Italian connection, the Italian Pizza is Prata Cafe’s tribute to the pizza - pepperoni, cheese, tomato sauce… Refreshing rendition of the humble Prata.

However, I feel that Prata Cafe truly out-did their competitors with the Chip Chop Prata. They took an innocent Prata (”help…help…save me”), doused either mutton or chicken bits over it with egg added in (”no..no…not the egg..it makes me sticky”), put it on the hot plate to cook (”argghh…I am burning up..”) and then chopped up the crispy Prata until it resembled a variation of fried rice/noodles (”…ahh…why are you doing this to me!!…I am dead…”). The result is a dish that tastes of a “complicated” omelette. I liked it. By the way, I apologise for personifying the prata…it is in bad taste and corny.

One drawback of this place is that the food takes a long time to be served if the place is crowded, normally in the evenings. Up to 15-20 minutes. A patient disposition is needed when you dine here.