Where should I live

[Lisafuller]

I lived at the end of Jln Kayu on the North side of the island for 15 years in an old 2 story Black & White in Seletar Airbase (within walking distance of the waters separating Sg & Msia). Very ulu back in those days. Only moved out when UDMC gave up management of the management and it was tendered to Pidemco (Later called Premas Int'l after they won the management lease). after having my rent go up by 300% over a 30 month period I called it quits as I figured if I had to pay that much I'd rather have a wee something to show for it so I bought the flat I'm still living in 24 years later but paid it off 10 years ago. If I could have rented out the flat for enough to cover the rent of the B&W I'd still be there.

I'm still on the North Side of the Island & have spent the last 40 of my 41 years here in the North.

Thasevi Food - first place we went out to eat after covid dine-in rules relaxed

Some of the best prata I've ever had!!!

[malcontent]

I lived at the end of Jln Kayu on the North side of the island for 15 years in an old 2 story Black & White in Seletar Airbase (within walking distance of the waters separating Sg & Msia). Very ulu back in those days. Only moved out when UDMC gave up management of the management and it was tendered to Pidemco (Later called Premas Int'l after they won the management lease). after having my rent go up by 300% over a 30 month period I called it quits as I figured if I had to pay that much I'd rather have a wee something to show for it so I bought the flat I'm still living in 24 years later but paid it off 10 years ago. If I could have rented out the flat for enough to cover the rent of the B&W I'd still be there.

I'm still on the North Side of the Island & have spent the last 40 of my 41 years here in the North.

Thasevi Food - first place we went out to eat after covid dine-in rules relaxed

Some of the best prata I've ever had!!!

I like prata, but over the past decade or so, I found myself eating more thosai and uttapom — that sourdough zing does it for me.

Indian food is so good that even foods I do not like, for example, spinach - - when it’s mixed into dahl, or creamed with paneer, I love it. The spices neutralize the bitter taste. There’s nothing like tucking into a good dahl with a couple of warm, freshly made chapati. Healthy and delicious.

[Lisafuller]

Thasevi Food - first place we went out to eat after covid dine-in rules relaxed

Some of the best prata I've ever had!!!

I like prata, but over the past decade or so, I found myself eating more thosai and uttapom — that sourdough zing does it for me.

Indian food is so good that even foods I do not like, for example, spinach - - when it’s mixed into dahl, or creamed with paneer, I love it. The spices neutralize the bitter taste. There’s nothing like tucking into a good dahl with a couple of warm, freshly made chapati. Healthy and delicious.

Agree, Indian food is some of the most flavorful I've ever had. I've never had thosai or uttapom, in fact, I'm not really sure what the second one is.

Something I tried recently was egg butter masala, made with hard boiled eggs, which are then pan fried till nice and crisp on the outside, then stewed in a rich butter masala sauce. I have it with naan, not the healthiest, but it tastes incredible. I get mine from tandoori culture, super delicious and nice ambience.

[sundaymorningstaple]

I lived at the end of Jln Kayu on the North side of the island for 15 years in an old 2 story Black & White in Seletar Airbase (within walking distance of the waters separating Sg & Msia). Very ulu back in those days. Only moved out when UDMC gave up management of the management and it was tendered to Pidemco (Later called Premas Int'l after they won the management lease). after having my rent go up by 300% over a 30 month period I called it quits as I figured if I had to pay that much I'd rather have a wee something to show for it so I bought the flat I'm still living in 24 years later but paid it off 10 years ago. If I could have rented out the flat for enough to cover the rent of the B&W I'd still be there.

I'm still on the North Side of the Island & have spent the last 40 of my 41 years here in the North.

Thasevi Food - first place we went out to eat after covid dine-in rules relaxed

Some of the best prata I've ever had!!!

Sadly, I must disagree with both of you with regard to Thasevi. Thasevi started as a single griddle in the right front corner of a Chinese Kopi Shop just outside the Gates of the Camp at the end of Jln Kayu (basically where the SLE Expressway now passes under Jln Kayu). I lived in the camp back in those days before the ever started designing the SLE. Anyway, my nick here is a reflection of my many years in the camp and my Sunday Morning ritual which was to walk out to the Kopi Shop and buy the Sunday Morning Straits Times and have a couple Rote Telur and 2 cups of tea while I read the sunday papers, it was my sundaymorningstaple. It The nick came about during my joining the expat board that was here prior to my entry on this site during a discussion about the best rote pratha in Sg and I had to register to answer. At that time Thesevi was still numero uno and in fact had a writeup in the paper where they were voted the best in Singapore (I believe it was dated 1984). Back then, before he made enough money to move to the current location his was the largest and best tasting (without being laden with oil) in Singapore. That died after moving to the shophouse further into the village and started overcharging for what was now the smallest oiliest prata in SG. But it you were luck you might get some protein as well as they were closed up for a couple a weeks for rats and cockyroaches. Been in there one or twice after they were in the shophouse but thoroughly disappointed. YMMV

[malcontent]

Agree, Indian food is some of the most flavorful I've ever had. I've never had thosai or uttapom, in fact, I'm not really sure what the second one is.

Next time you have the opportunity, I highly recommend ordering “masala thosai” this is a good choice for either breakfast or lunch.

It is delicately crisp on the outside and soft on the inside, folded over with a mix quasi-mash potato chunks that are spiced appropriately (the masala).

What I then proceed to do is unfold it and spread the potato mixture evenly in a line along the center, I then roll it (into what I like to describe as a breakfast burrito) which is easier to handle, and easier to dip into the sambar. For a larger thosai, I will cut/break it into a few rolls. My Indian friends are always fascinated by my innovative approach to their dish, but they don’t dissuade me at all. They are just amazed that I am happy to eat Indian food as frequently as they are.

As for uttapam, I don’t know why, but whenever I order it, it often provokes a surprised reaction - as if only Indians ever order it. The closest equivalent to a familiar food is simply a pancake, except made with different batter. I always order a plain uttapam and then proceed to tear off pieces and dip it in the sambar and other chutney. It’s especially good with some chunks of chicken tikka (with mint chutney) on the side.

[Lisafuller]

Thasevi Food - first place we went out to eat after covid dine-in rules relaxed

Some of the best prata I've ever had!!!

Sadly, I must disagree with both of you with regard to Thasevi. Thasevi started as a single griddle in the right front corner of a Chinese Kopi Shop just outside the Gates of the Camp at the end of Jln Kayu (basically where the SLE Expressway now passes under Jln Kayu). I lived in the camp back in those days before the ever started designing the SLE. Anyway, my nick here is a reflection of my many years in the camp and my Sunday Morning ritual which was to walk out to the Kopi Shop and buy the Sunday Morning Straits Times and have a couple Rote Telur and 2 cups of tea while I read the sunday papers, it was my sundaymorningstaple. It The nick came about during my joining the expat board that was here prior to my entry on this site during a discussion about the best rote pratha in Sg and I had to register to answer. At that time Thesevi was still numero uno and in fact had a writeup in the paper where they were voted the best in Singapore (I believe it was dated 1984). Back then, before he made enough money to move to the current location his was the largest and best tasting (without being laden with oil) in Singapore. That died after moving to the shophouse further into the village and started overcharging for what was now the smallest oiliest prata in SG. But it you were luck you might get some protein as well as they were closed up for a couple a weeks for rats and cockyroaches. Been in there one or twice after they were in the shophouse but thoroughly disappointed. YMMV

That's disappointing... my favorite pratas are from Al Azhar, though I thoroughly enjoyed the ones from Thasevi.

The real disappointment for me is The Roti Prata House along Upper Thomson. Really well reviewed, but genuinely awful! Service is crap, food is overpriced, and prata is somehow drenched in oil yet not remotely crispy, even though that's what they advertise.

Must not have been cooked at high enough temps.

[Lisafuller]

Thasevi Food - first place we went out to eat after covid dine-in rules relaxed

Some of the best prata I've ever had!!!

Sadly, I must disagree with both of you with regard to Thasevi. Thasevi started as a single griddle in the right front corner of a Chinese Kopi Shop just outside the Gates of the Camp at the end of Jln Kayu (basically where the SLE Expressway now passes under Jln Kayu). I lived in the camp back in those days before the ever started designing the SLE. Anyway, my nick here is a reflection of my many years in the camp and my Sunday Morning ritual which was to walk out to the Kopi Shop and buy the Sunday Morning Straits Times and have a couple Rote Telur and 2 cups of tea while I read the sunday papers, it was my sundaymorningstaple. It The nick came about during my joining the expat board that was here prior to my entry on this site during a discussion about the best rote pratha in Sg and I had to register to answer. At that time Thesevi was still numero uno and in fact had a writeup in the paper where they were voted the best in Singapore (I believe it was dated 1984). Back then, before he made enough money to move to the current location his was the largest and best tasting (without being laden with oil) in Singapore. That died after moving to the shophouse further into the village and started overcharging for what was now the smallest oiliest prata in SG. But it you were luck you might get some protein as well as they were closed up for a couple a weeks for rats and cockyroaches. Been in there one or twice after they were in the shophouse but thoroughly disappointed. YMMV

Also, YMMV?

[Lisafuller]

Agree, Indian food is some of the most flavorful I've ever had. I've never had thosai or uttapom, in fact, I'm not really sure what the second one is.

Next time you have the opportunity, I highly recommend ordering “masala thosai” this is a good choice for either breakfast or lunch.

It is delicately crisp on the outside and soft on the inside, folded over with a mix quasi-mash potato chunks that are spiced appropriately (the masala).

What I then proceed to do is unfold it and spread the potato mixture evenly in a line along the center, I then roll it (into what I like to describe as a breakfast burrito) which is easier to handle, and easier to dip into the sambar. For a larger thosai, I will cut/break it into a few rolls. My Indian friends are always fascinated by my innovative approach to their dish, but they don’t dissuade me at all. They are just amazed that I am happy to eat Indian food as frequently as they are.

As for uttapam, I don’t know why, but whenever I order it, it often provokes a surprised reaction - as if only Indians ever order it. The closest equivalent to a familiar food is simply a pancake, except made with different batter. I always order a plain uttapam and then proceed to tear off pieces and dip it in the sambar and other chutney. It’s especially good with some chunks of chicken tikka (with mint chutney) on the side.

Wait a second, is Uttapom the same as Appam?? Certainly sounds like it. I've been wanting to try it for ages! What piqued my interest was a video I saw recently of a Vietnamese lady who opened a stall selling all sorts of Appam.

You might have a better time there - you may not be Indian but she isn't either, so you can both exchange puzzled looks

[malcontent]

Agree, Indian food is some of the most flavorful I've ever had. I've never had thosai or uttapom, in fact, I'm not really sure what the second one is.

Next time you have the opportunity, I highly recommend ordering “masala thosai” this is a good choice for either breakfast or lunch.

It is delicately crisp on the outside and soft on the inside, folded over with a mix quasi-mash potato chunks that are spiced appropriately (the masala).

What I then proceed to do is unfold it and spread the potato mixture evenly in a line along the center, I then roll it (into what I like to describe as a breakfast burrito) which is easier to handle, and easier to dip into the sambar. For a larger thosai, I will cut/break it into a few rolls. My Indian friends are always fascinated by my innovative approach to their dish, but they don’t dissuade me at all. They are just amazed that I am happy to eat Indian food as frequently as they are.

As for uttapam, I don’t know why, but whenever I order it, it often provokes a surprised reaction - as if only Indians ever order it. The closest equivalent to a familiar food is simply a pancake, except made with different batter. I always order a plain uttapam and then proceed to tear off pieces and dip it in the sambar and other chutney. It’s especially good with some chunks of chicken tikka (with mint chutney) on the side.

Wait a second, is Uttapom the same as Appam?? Certainly sounds like it. I've been wanting to try it for ages! What piqued my interest was a video I saw recently of a Vietnamese lady who opened a stall selling all sorts of Appam.

You might have a better time there - you may not be Indian but she isn't either, so you can both exchange puzzled looks

The batter might be the same/similar, but appam are quite different — made in a special dome shaped griddle, they are thin/crispy toward the edges and thick/soft in middle. They are typically served with orange colored sugar, so it’s almost a desert type snack. My kids love them.

Uttapam are made just like a pancake and are bigger, up to 10 inches wide, not crispy (other than a dusting of crispiness on the outside surface, if done right). It is typically served with things like sambar, coconut chutney… same stuff you get with thosai.

[Lisafuller]

Next time you have the opportunity, I highly recommend ordering “masala thosai” this is a good choice for either breakfast or lunch.

It is delicately crisp on the outside and soft on the inside, folded over with a mix quasi-mash potato chunks that are spiced appropriately (the masala).

What I then proceed to do is unfold it and spread the potato mixture evenly in a line along the center, I then roll it (into what I like to describe as a breakfast burrito) which is easier to handle, and easier to dip into the sambar. For a larger thosai, I will cut/break it into a few rolls. My Indian friends are always fascinated by my innovative approach to their dish, but they don’t dissuade me at all. They are just amazed that I am happy to eat Indian food as frequently as they are.

As for uttapam, I don’t know why, but whenever I order it, it often provokes a surprised reaction - as if only Indians ever order it. The closest equivalent to a familiar food is simply a pancake, except made with different batter. I always order a plain uttapam and then proceed to tear off pieces and dip it in the sambar and other chutney. It’s especially good with some chunks of chicken tikka (with mint chutney) on the side.

Wait a second, is Uttapom the same as Appam?? Certainly sounds like it. I've been wanting to try it for ages! What piqued my interest was a video I saw recently of a Vietnamese lady who opened a stall selling all sorts of Appam.

You might have a better time there - you may not be Indian but she isn't either, so you can both exchange puzzled looks

The batter might be the same/similar, but appam are quite different — made in a special dome shaped griddle, they are thin/crispy toward the edges and thick/soft in middle. They are typically served with orange colored sugar, so it’s almost a desert type snack. My kids love them.

Uttapam are made just like a pancake and are bigger, up to 10 inches wide, not crispy (other than a dusting of crispiness on the outside surface, if done right). It is typically served with things like sambar, coconut chutney… same stuff you get with thosai.

Both sound tasty. Any place in particular you recommend?

[malcontent]

Wait a second, is Uttapom the same as Appam?? Certainly sounds like it. I've been wanting to try it for ages! What piqued my interest was a video I saw recently of a Vietnamese lady who opened a stall selling all sorts of Appam.

You might have a better time there - you may not be Indian but she isn't either, so you can both exchange puzzled looks

The batter might be the same/similar, but appam are quite different — made in a special dome shaped griddle, they are thin/crispy toward the edges and thick/soft in middle. They are typically served with orange colored sugar, so it’s almost a desert type snack. My kids love them.

Uttapam are made just like a pancake and are bigger, up to 10 inches wide, not crispy (other than a dusting of crispiness on the outside surface, if done right). It is typically served with things like sambar, coconut chutney… same stuff you get with thosai.

Both sound tasty. Any place in particular you recommend?

Ghim Moh market near Buona Vista has a stall Heavens Curry, I’ve been going to for a couple of decades. They don’t have uttapam, but they have good thosai and appam.

https://goo.gl/maps/DdYgvjPq6Dba672c8

For uttapam, I don’t have a regular place, I just order whenever I happen to be at a place that has it.

[Lisafuller]

The batter might be the same/similar, but appam are quite different — made in a special dome shaped griddle, they are thin/crispy toward the edges and thick/soft in middle. They are typically served with orange colored sugar, so it’s almost a desert type snack. My kids love them.

Uttapam are made just like a pancake and are bigger, up to 10 inches wide, not crispy (other than a dusting of crispiness on the outside surface, if done right). It is typically served with things like sambar, coconut chutney… same stuff you get with thosai.

Both sound tasty. Any place in particular you recommend?

Ghim Moh market near Buona Vista has a stall Heavens Curry, I’ve been going to for a couple of decades. They don’t have uttapam, but they have good thosai and appam.

https://goo.gl/maps/DdYgvjPq6Dba672c8

For uttapam, I don’t have a regular place, I just order whenever I happen to be at a place that has it.

I am in the Holland area 5 to 6 days a week as I go to the gym there, so this isn't out of the way at all! Will try to stop by in the next week, and let you know what I think. Appam sounds like something my daughter would love, so will have to grab one for her.

[malcontent]

Both sound tasty. Any place in particular you recommend?

Ghim Moh market near Buona Vista has a stall Heavens Curry, I’ve been going to for a couple of decades. They don’t have uttapam, but they have good thosai and appam.

https://goo.gl/maps/DdYgvjPq6Dba672c8

For uttapam, I don’t have a regular place, I just order whenever I happen to be at a place that has it.

I am in the Holland area 5 to 6 days a week as I go to the gym there, so this isn't out of the way at all! Will try to stop by in the next week, and let you know what I think. Appam sounds like something my daughter would love, so will have to grab one for her.

Just take note of their hours.. only breakfast and early lunch.

[jalanjalan]

Thasevi Food - first place we went out to eat after covid dine-in rules relaxed

Some of the best prata I've ever had!!!

Sadly, I must disagree with both of you with regard to Thasevi. Thasevi started as a single griddle in the right front corner of a Chinese Kopi Shop just outside the Gates of the Camp at the end of Jln Kayu (basically where the SLE Expressway now passes under Jln Kayu). I lived in the camp back in those days before the ever started designing the SLE. Anyway, my nick here is a reflection of my many years in the camp and my Sunday Morning ritual which was to walk out to the Kopi Shop and buy the Sunday Morning Straits Times and have a couple Rote Telur and 2 cups of tea while I read the sunday papers, it was my sundaymorningstaple. It The nick came about during my joining the expat board that was here prior to my entry on this site during a discussion about the best rote pratha in Sg and I had to register to answer. At that time Thesevi was still numero uno and in fact had a writeup in the paper where they were voted the best in Singapore (I believe it was dated 1984). Back then, before he made enough money to move to the current location his was the largest and best tasting (without being laden with oil) in Singapore. That died after moving to the shophouse further into the village and started overcharging for what was now the smallest oiliest prata in SG. But it you were luck you might get some protein as well as they were closed up for a couple a weeks for rats and cockyroaches. Been in there one or twice after they were in the shophouse but thoroughly disappointed. YMMV

I had heard that it used to be better, but in my novice state it was still pretty good (I moved here in '95). The prata itself was unremarkable but the chicken and fish curries I just loved.

[jalanjalan]

The batter might be the same/similar, but appam are quite different — made in a special dome shaped griddle, they are thin/crispy toward the edges and thick/soft in middle. They are typically served with orange colored sugar, so it’s almost a desert type snack. My kids love them.

I've been meaning to try Appam Aunty at Republic Poly. Til now I mostly did the orange sugar variety too.