I used to live in Terengganu for almost five years and MD Curry House became my favorite since it opened almost twenty years ago. The curry was superior to the Malay shops that tend to make watered down curry or curry that is made sweet. Given the sharp increase in wheat prices and the very, price-conscious local market, the size of the roti has decreased over the years. They tend to make the roti, less oily but quite honestly, I’d pay extra to be able to get a large one with more ghee.
Another thing that sets this place apart from other roti shops is that Ravi, (the head Roti Canai maker) takes care to make each roti one at a time; fresh and made to order. Other places tend to pre-make the roti and put them in an insulated container, where they get cold and soggy before landing on your plate. A freshly made roti can’t be touched for almost a minute and is slightly crispy on the outer layers.
I personally like the plain roti (Roti Kosong) with fish curry and of course, you have to have “Teh Tarik” with your roti. Literally, “pulled tea” whereby they do a series of mixing pours of the tea from over their head, down to a cup below their waste. It’s very theatrical to watch them pour the tea and make the roti for you. This is one of the most visual and delicious experiences offered in Malaysia and is perhaps the most reasonable you will find.
Roti is only served in the morning until about 11:00. They start offering rice on banana leaf at noon. Then they begin to offer roti after 3:00 until they close. They are closed on Monday. Don’t miss the chance to see and experience this unique delicacy.
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