Springleaf Prata Place has always been my favourite spot to get prata in Singapore. Though the number of prata hawkers and eateries in the country are abundant, I have yet to come across a diner that comes close to Springleaf Prata Place in terms of creativity.
Springleaf Prata Place is no stranger to most Singaporeans, with outlets all over the country. I paid a visit to their main outlet in Thong Soon, which is located right next to Springleaf MRT Station.
The outlet was cosy, with beautiful wall murals and both indoor and outdoor seating. As I perused their menu, I was spoilt for choice, given the incredible number of dishes available for order — I counted over 60 pratas on their menu, plus a whole range of other non-prata dishes!
What makes Springleaf Prata Place stand out from its competitors is its Ultimate Series. Aside from the usual egg pratas and cheese pratas, Springleaf Prata Place takes this Indian delight to the next level with the most creative fusion flavours inspired by different cultures. Under the Ultimate Series, there are exciting creations including Däs Prätwürst (S$9.90), made with chicken sausage, currywurst sauce and sauerkraut, and Shak Shiok Ah (S$10.20), a prata version of shakshuka.
What I tried at Springleaf Prata
We started our meal with Springleaf Prata Place’s Prata Alfredo (S$11.80), filled with rosemary-infused smoked chicken, white button mushrooms, mozzarella and alfredo sauce.
I was surprised at how generously stuffed the Prata Alfredo was — cutting it open revealed a thick layer of stretchy cheese mixed with the other ingredients.
Each bite of this sinful creation was practically heaven. The milky creaminess of the alfredo sauce was the perfect pairing for the gooey cheese, while the prata exterior was super crisp and not thick or doughy at all, allowing for the fillings to shine.
The smoked chicken within was slightly crumbly and a tad dry, though I barely noticed, given how fantastic the other elements were. The white button mushrooms were a nice touch, as they made the Prata Alfredo taste even more like a hearty bowl of spaghetti.
This was definitely one of the most outstanding pratas I’ve ever had!
The salted egg lover in me had to try the Salted Egg Prawn Prata (S$12.90), containing salted egg, prawns and mozzarella. This Singaporean-inspired flavour was presented in a rectangular shape with pre-cut pieces, resembling a murtabak.
We were immediately impressed by how stretchy the cheese in the prata was — the length of the cheese pull exceeded that of our arms!
The salted egg within the prata was a nice mix of sweet and savoury, and each prawn was fresh and juicy. If you enjoy salted egg that errs towards the sweeter and smoother side, this Salted Egg Prawn Prata will not let you down.
One of Springleaf Prata Place’s more well-known dishes is the Plaster Blaster (S$6.90), which came with either “normal sauce” or “Indian sauce” — we were pretty amused at the naming conventions, and were confused at what exactly “Indian sauce” was. Turns out, it was a version of hollandaise sauce that had been mixed with spices, giving it a slight curry aroma.
The Plaster Blaster was super creamy, especially after we broke the egg and allowed for the egg yolk to flow out. The “Indian sauce” was pretty aromatic and added to the richness of the toppings. The slice of ham helped to even out the creaminess, with its slight meatiness.
Next up was the Praclette (S$10.20), a creative, prata-fied take on a Swiss raclette. The piece of plain prata came topped with raclette cheese, truffle oil, sauteed onion, shiitake mushroom, black olives, sriracha and turkey ham.
Unlike raclette dishes in restaurants, in which the cheese is scraped on top of the food right in front of you, the Praclette was served to us with the cheese already on top. The thick dollop of cheese was chewy and stretchy, and we were definitely not let down by the generosity of the raclette.
Compared to the other pratas we tried, the Praclette had a stronger and more savoury taste from the addition of the sauteed onions. It was a little drier too, given how the cheese had been added to its surface and not inside it.
I found that the Prata Alfredo and Salted Egg Prawn Prata were both equally as cheesy as the Praclette, but with larger serving sizes for around the same price. I personally gravitated towards the previous pratas, but I admired the creativity of this dish.
We decided to try one of Springleaf Prata Place’s more typical prata dishes, the Mini Ultimate Murtabak (S$10), loaded with tandoori chicken, portobello mushrooms and mozzarella. Compared to the regular Ultimate Murtabak (S$15.30), the mini version contained half the amount of fillings.
After all the incredibly wild and creative prata flavours we had tried prior, the Mini Ultimate Murtabak wasn’t as outstanding — on its own, it was pretty tasty, with a nice amount of stretchy cheese and tandoori chicken bits within. However, it definitely paled in comparison, with its flavours being a little milder. The tandoori chicken was also a tad dry. However, as a murtabak dish on its own, it was very tasty.
Of course, I can’t discredit how amazingly stretchy the cheese within was. Just look at that beautiful cheese pull!
We decided to give one of Springleaf Prata Place’s non-prata dishes a go, just to see how it would fare. The Fried Chicken Briyani (S$8.60) unfortunately did not live up to the high standards that had been placed upon it by its prata predecessors. The dish came with rice, a piece of fried chicken, some curry sauce and eggplants on the side.
The fried chicken was quite a let down for me as the skin was soft and not at all crispy. It was also somewhat hard with a strange taste. The chicken wasn’t too dry, but had an off-putting taste to it that I couldn’t describe.
The other elements of the dish were pretty average and nothing outstanding. There are definitely better briyani dishes out there, though Springleaf Prata Place’s version was still adequate in satisfying my briyani cravings.
I was blown away by how exceptional Springleaf Prata Place’s pratas were. Though many eateries in Singapore can contest for having the best prata kosong, Springleaf Prata Place will always be my go-to when I’m craving something super indulgent, cheesy and creative. Where else am I going to be able to find fusion pratas with flavours from all over the world?
I would recommend for diners to try their titular pratas over their non-prata dishes when they visit, as that’s what they’re known for anyway. I’m excited to see what other exciting flavours they come up with next!
Expected damage: S$1.40 – S$12.90 per pax
Our Rating: 4.5 / 5
1 Thong Soon Avenue, Singapore 787431
1 Thong Soon Avenue, Singapore 787431