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Prata in Singapore East costs $1.20 to $2.00 for plain or egg prata, with specialty types (coin prata, tissue prata, creative fillings) running $3 to $6. The dish is Indian flatbread made from dough stretched and folded repeatedly before cooking on a flat iron griddle with ghee or oil. It is served with fish curry, dhal, or sugar. The most important prata locations in Singapore East are Al-Ameen Eating House in Bedok (open until 4 am, famous for coin prata), Simpang Bedok (three competing late-night stalls, open until 5 am), and Casuarina Curry on Upper East Coast Road (open since 1970, best paper/tissue prata in the area). All three are open after midnight.
Simpang Bedok has three prata stalls facing each other on the same road, all open until at least 4 am. Plain prata starts at $1.20. This is Singapore East’s primary late-night eating street for prata.
Types of Prata in Singapore: Which to Order
| Type | What It Is | Texture | Price (Approx) | Best With |
|---|---|---|---|---|
| Plain (kosong) | Dough folded and cooked with ghee, no filling | Layered, slightly chewy, soft inside | $1.20–$1.50 | Fish curry or dhal |
| Egg (telur) | Egg cracked inside the dough before the final fold | Slightly denser, more savoury | $1.60–$2.00 | Fish curry |
| Coin prata | 6–8 small thick discs per plate, cooked crispy | Crispy exterior, chewy interior | $3–$4/plate | Fish curry for dipping |
| Tissue / paper prata | Stretched almost translucent, fully crispy cone shape | All crunch, no soft centre | $3–$4.50 | Condensed milk and sugar |
| Onion (bawang) | Sliced raw onion folded inside dough | Same as plain but with onion crunch | $1.80–$2.20 | Fish curry |
| Mushroom | Sautéed mushroom filling inside | Slightly heavier, umami-forward | $3–$4 | Light curry or standalone |
| Cheese | Processed cheese inside dough | Richer, melted interior | $2.50–$3.50 | Standalone or light curry |
Coin prata and tissue prata are the two specialty orders that separate a good prata stall from a standard one. Both require more skill than plain prata: coin prata needs consistent dough thickness across six small discs; tissue prata requires stretching the dough to near-translucency without tearing, then cooking it until fully crispy while maintaining the cone shape.
Crispy vs Fluffy Prata: What Locals Prefer
Singapore prata culture splits between two preferences. Crispy prata is cooked with more ghee on a hotter griddle, producing a thinner, crunchier exterior layer with distinct separation between the dough layers inside. Al-Ameen in Bedok leans crispy. Fluffy prata uses slightly more dough with less ghee, producing a softer, more pillowy result with less crunch but more bread-like texture. Neither is objectively better — it is a personal preference. Ask the cook which style they make before ordering if you have a strong preference.
Best Prata by What You Want
Best Coin Prata — Al-Ameen Eating House, Bedok
Al-Ameen Eating House on New Upper Changi Road in Bedok is the most well-known prata institution in Singapore East, open 24 hours and serving coin prata as its signature: six small, thick prata discs cooked until crispy on the outside and chewy inside, served with fish curry at $3.50 per plate. The coin format makes them ideal for dipping — each small disc holds curry without getting too soggy. The fish curry here has a stronger tamarind note than most prata stall curries. Egg prata ($2.00) is also excellent — thin edges, runny egg centre.
- Address: 1A Bedok North Ave 1, Singapore 469335 (corner of New Upper Changi Rd)
- MRT: Bedok MRT (EW5) — 8-min walk along New Upper Changi Rd
- Price: $1.30 (plain), $2.00 (egg), $3.50 (coin prata, 6 pcs)
- Hours: 24 hours daily — busiest 10 pm to 3 am
- Best order: 6-piece coin prata with fish curry; add a teh tarik ($1.50)
Coin prata is the only reason to choose Al-Ameen over other Bedok prata options. It’s what the stall is famous for and what the cook has made thousands of times. Order it on your first visit; try egg prata on a return.
Best Tissue / Paper Prata — Simpang Bedok & Casuarina Curry
Simpang Bedok has three competing prata stalls on the same short road near Upper East Coast Road — all open until at least 4 am, all serving tissue prata ($3.50) as a key product. Tissue prata is stretched paper-thin, cooked until the entire piece is crunch with no soft centre, and served standing upright in a cone shape with condensed milk and sugar for dipping. The three stalls compete directly — pick whichever has the shortest queue. All three are comparable in quality.
Casuarina Curry Restaurant on Casuarina Road serves a paper prata ($3) that is the most technically refined version in Singapore East — the dough is stretched to near-translucency without tearing, cooked on a larger griddle that allows even heat distribution, and presented flat rather than in a cone. Open since 1970 and operating as a sit-down restaurant rather than a hawker stall. Also serves full curry meals (fish head curry $28–$38 per head).
- Simpang Bedok address: Simpang Bedok (off Jalan Masjid), near Upper East Coast Road — no direct MRT; Bus 16 from Bedok MRT, ~8 min
- Simpang Bedok hours: 24 hours (all three stalls)
- Simpang Bedok price: $1.20 plain, $1.80 egg, $3.50 tissue prata
- Casuarina Curry address: 136 Casuarina Rd, Singapore 579524
- Casuarina hours: 7 am – 11 pm daily
- Casuarina price: $1.20 plain, $1.60 egg, $3 paper prata
For tissue prata at Simpang Bedok: all three stalls make it well. Look at which stall’s tissue prata is standing tallest and most evenly cooked when you arrive — that is the freshest and best-executed batch.
Best Creative Fillings — Springleaf Prata Place
Springleaf Prata Place is Singapore’s most established creative prata chain — unusual fillings alongside the traditional menu. The Bedok outlet gives Singapore East access to the full menu: mushroom ($3.50), cheese ($3), banana ($3.50), Nutella ($3.50), and combinations thereof. The base dough quality is consistent and reliably cooked to a crispy-edged result. For traditionalists, the plain prata ($1.50) is solid but not the reason to choose Springleaf over Al-Ameen or Simpang Bedok. For someone who wants to try creative combinations, Springleaf is the correct choice.
- Location: Springleaf Prata Place Bedok — check Google Maps for current address
- MRT: Bedok MRT (EW5) area
- Price: $1.50 (plain), $2 (egg), $3–$5 (creative fillings)
- Hours: 7 am – 10 pm daily
Late-Night Prata in Singapore East: After Midnight
| Stall | Area | Open Until | Plain Prata | Best Late-Night Order |
|---|---|---|---|---|
| Al-Ameen Eating House | Bedok (New Upper Changi Rd) | 24 hours | $1.30 | Coin prata + teh tarik |
| Simpang Bedok Stall 1 | Simpang Bedok | 4–5 am | $1.20 | Tissue prata + egg prata |
| Simpang Bedok Stall 2 | Simpang Bedok | 4–5 am | $1.20 | Plain with fish curry |
| Simpang Bedok Stall 3 | Simpang Bedok | 4–5 am | $1.20 | Egg prata + milo dinosaur |
| Casuarina Curry | Upper East Coast Rd | 11 pm | $1.20 | Paper prata + fish curry |
Simpang Bedok and Al-Ameen are the only 24-hour / post-midnight prata options in Singapore East. All Simpang Bedok stalls stay open until at least 4 am every day of the week. Al-Ameen is 24 hours. Casuarina closes at 11 pm.
Frequently Asked Questions
What is coin prata?
Coin prata is a style of prata where the dough is divided into six to eight small portions and cooked individually as small, thick discs rather than as one large flat piece. Each disc develops a crispy exterior and stays chewy inside. The small size makes them ideal for dipping into curry. Coin prata is a Singapore invention — it is not the same as standard roti canai in Malaysia. Al-Ameen Eating House in Bedok is the most well-known coin prata stall in Singapore East.
What is tissue prata?
Tissue prata (also called paper prata) is prata dough stretched to near-transparency and cooked until the entire piece is fully crispy with no soft centre. It is served upright in a cone shape, drizzled with condensed milk and sugar, and eaten as a sweet snack rather than a savoury meal. The name comes from its paper-thin, translucent appearance before cooking. It requires more skill than standard prata because the dough tears easily if stretched too fast.
Is prata the same as roti canai?
Yes — roti prata (Singapore) and roti canai (Malaysia) are the same dish. The name differs by country. In Singapore “prata” is the standard term; in Malaysia “canai” is more common. The preparation, ingredients (ghee-laminated dough), and serving style (with fish curry or dhal) are identical. Regional variations exist in the thickness of the dough and the curry style, but the base dish is the same.
