Roti Fujiyama
Fujiyama means “Fuji Mountain” in Japanese. I think the two huge scoops of vanilla ice cream on top of roti pisang is meant to evoke the same imagery as the ice-capped peaks of Fuji mountain in winter.
Visuals aside, it’s a really good taste combination. The banana goes extremely well with the ice cream. It’s our version of Baked Alaska — a dessert that plays with hot and cold temperatures.
Roti Canai Goreng
This is one of Macha & Co’s signature dishes and easily the best fried roti canai I’ve eaten to date. It tastes similar to the Kothu Roti (fried chopped roti) I had in Colombo, Sri Lanka. Some mamaks tend to make this dish taste like Maggi goreng, which is the wrong direction to go. Roti canai goreng should be its own thing.
This version is chopped roti canai with meat, vegetables and egg served with a side of fried onions and pickled vegetables to cut through the saltiness.
Roti Hawaii
This is my guilty pleasure from Murni Discovery. It’s minced meat, sausages and pineapple bits stuffed inside a roti topped with mayonnaise and served with a side of sardines and curry. So wrong ... yet so right! There’s something about indulging in processed meat that is oh-so satisfying.
Roti Durian Tissue Gula Melaka
This towering dessert takes 20 minutes to prepare so make sure to order it the same time as your main dishes. It’s roti tissue liberally sprinkled with sugar, palm sugar, coconut flakes and durian paste.
This is not for the faint of heart as you’ll need to tear into it with your fingers and the durian paste and gula Melaka are likely to end up on your face but it’s so worth it.
