Malaysia
Singapore
Thailand
Walking into Ga-Hock Roti Prata (佳福印度煎饼) along Upper Bukit Timah Road felt like stepping back into my childhood breakfasts in KL, of unhurried mornings with my cousins at a rustic kopitiam, where the prata (or roti canai) came with a side of sambal as the sunlight hit the glistening curry.
Ga-Hock carries that same old-school Malaysian charm, with its weathered round wooden tables, red plastic chairs, a slightly chaotic buzz, and a warmth that feels oh so nostalgic. It’s run by a friendly Chinese uncle, who greeted me with easy chatter as he jotted down my order (and scooped extra potato into my curry, hehe).
Tucked away at the back of Ga-Hock Eating House, this isn’t the kind of place you stumble upon by chance. Yet, despite its nondescript location, it draws a steady crowd — especially groups of bikers and families looking for a satiating breakfast fix.
What I tried at Ga-Hock Roti Prata
I started off my nostalgia-filled morning with Ga-Hock’s bestselling Prata Onion Egg (S$3). Most reviews I’d read beforehand raved about this dish, and I could see why.
It wasn’t just onions tucked into the dough. There was also a generous handful of spring onion, which gave it a sharp freshness that almost made it feel like a cross between a prata and a cong you bing (scallion pancake), albeit less crispy. The prata itself leaned more towards the chewy, thick side rather than the crispy style I was expecting, but no complaints on my end as the dough carried enough flavour to balance the sweetness and crunch of the onions.
But here’s where the magic really happens: the sambal. For just S$0.50 extra, you can get a side of Sambal Ikan Bilis, and I swear it completely transformed the prata. Slightly sweet, lightly tangy, and not overly spicy, it reminded me so much of the sambal I grew up pairing my pratas with. Maybe it’s my bias talking, but that nostalgic coating of sambal and salty ikan bilis resting on the savoury, eggy prata just felt right.
Next up was the Prata Plaster (S$2.50) — though I’m not entirely sure if that’s what it’s listed as on the menu. I only ordered it because it’s my dad’s go-to, and honestly, when it arrived, I felt full just looking at it. The sight of that golden yolk slowly oozing across the prata was already a whole FEAST for the eyes!
What struck me was the ratio of egg to prata, which was more than I usually expect from a plaster. Because of this, each mouthful was richer, silkier, and somehow more indulgent. Like the onion egg prata, this one didn’t have the shattering crispness I normally associate with plaster, but I didn’t really mind.
My dad, however, prefers his plaster with a crunch, otherwise he’d just order a simple egg prata instead. For me though, the runny yolk and chewy dough made for a hearty, messy kind of comfort food that I happily mopped up.
The last prata dish I tried was the Prata Coin (S$4 for 3 pcs). Frankly speaking, I’ve never really understood the hype around coin prata — paying that much for 3 little discs smaller than my palm feels a little steep. But this plate might’ve just changed my mind.
These were easily the crispiest of the lot, with a golden-brown exterior that gave way to a chewy middle. Cosied inside was a layer of what tasted like margarine, adding a pleasant sweetness that contrasted nicely with all the savoury flavours I’d been wolfing down earlier. That buttery note gave each bite a richness that felt almost indulgent although the portion was modest.
Of course, I had to dip it into the complimentary fish curry served alongside, sweet treat begone. The curry itself was pretty light and pleasant enough, but nothing that lingered in memory. I actually preferred having the coin prata on its own, to better enjoy the crunch and sweet-savoury layers without distraction.
That said, their Chicken Curry (S$6) redeemed the curry category for me.
It came with a hugeee chicken thigh that was fall-off-the-bone tender — every bite was meaty, juicy, and just so satisfying. The curry leaned on the creamier side, hearty without being cloying, and the potatoes soaked it all up beautifully. It almost made me want to order a plate of white rice from the neighbouring stalls just so I could savour every last drop.
It’s a little pricey compared to the prata, but worth every cent in elevating your breakfast.
Final thoughts
Just to reiterate, I personally enjoy my prata on the doughy and chewy side, so this meal really hit the spot for me. That said, if you’re after the kind of prata that’s ASMR-worthy-crispy with airy pockets that shatter when you bite in, Ga-Hock Roti Prata might not quite be your thing.
Though for me, it’s not just about the food here — the nostalgia, warmth, and kind of old-school charm that feels increasingly rare in Singapore is unmatched.
People also read:
Do you know about this famous prata stall in Upper Thomson?
Where are some good food spots along the Bukit-Timah-Holland belt?
