Roti Canai is arguably Malaysia’s most favourite breakfast meal. A piece of dough is kneaded, thrown, flattened, oiled and cooked on a flat iron skillet. Eaten hot with either prawn, squid, beef, fish or chicken curry; or even with chocolate, durian, strawberry, kaya, banana or condensed milk.
The secret to a good Roti Canai is that it must encase as much air as possible, which is the reason why the dough is stretched and twirled. To catch the making of this twirling action is rather entertaining. If you are a tourist and new to Southeast Asia, and have not seen the making of a Roti Canai, you will be in for a real treat. It is like watching a street performer preparing your meal with gusto and is great for photos.
In Vietnam, Kampung Pandan is the only halal restaurant in Saigon that serves the fresh Roti Canai. All you can see our chef made a making-roti show in front of the restaurant