Springleaf Prata Place: Consistently Good Prata Assured

Springleaf Prata Place is where locals head to for consistently good quality pratas. Somehow, there’s a level of QC (quality checks) that ensures each prata is served up crisp and delicious while the gravy is consistently rich and appetising. This time, we visited the Original Springleaf Prata Place, the place where it all began. With the commencement of the Thomson-East Coast Line and Springleaf MRT station, it is now even more convenient to visit the Original Springleaf Prata Place. Of course, you can check out any of its 9 branches island-wide, including its SAFRA branches at Tampines, Yishun and Jurong. There’ll be a Springleaf outlet dishing out quality pratas near you.

Besides their consistently good pratas, the other reason why patrons visit Springleaf Prata Place is because of its Ultimate Series pratas. These are unique creations by Springleaf Prata Place to create a fusion of pratas with what tastes good and trending in the marketplace. You can check out a lowdown of some of its more famous Ultimate Series creations here.

Each year, there will be a special creation added to the Ultimate Series…

Ultimate Series at Springleaf Prata Place

2012 – Ultimate Murtabak / Mini ($13.90 / $8.90)
Murtabak loaded with chunky tandoori chicken, portobello mushrooms and mozzarella cheese. This is something you must have for an ultimate feast!

2013 – Murtaburger ($8.50 – Bestseller)
Juicy patties topped with black pepper sauce, chilli sauce and loads of mozzarella. Our twist on the Ramly burger (Add on: extra patty at $3)

2014 – Plaster Blaster ($5.90 – Normal/Indian Sauce)
Our very own take on the eggs benedict, crispy prata coupled with Turkey Ham, beautifuly poached egg and seasoned with our spicy hollandaise and thousand island sauce.

2015 – Umami 50 ($9.90)
Chicken luncheon, chicken floss, mozzarella and Japanese mayo all rolled into one mouth watering prata, bring out a fulfilling taste.

2016 – Salted Egg Prawn Prata ($11.90)
The combination of Singaporean’s all-time favourite: salted egg and prata, laden with prawns for a fulfilling taste.

2017 – Prata Alfredo ($10.90 – Chef’s Recommendation)
Rosemary infused smoked chicken, white button mushrooms, mozzarella and alfredo sauce thrown in for an awesome assembly with prata.

2018 – La Ayam Parotta ($9.90)
Hand-pulled chicken along with red capsicum pepper and mozzarella, complemented with fresh wong bok and our special sambal. An amalgamation of Singaporean cultures.

2019 – Magic Meatless Murtabak ($6.90)
A complete treat for vegetarians and vegans. Packed with lentils, mushrooms, curry leaves, vegan mayo and korean sauce.

2020 – Das Prastwurst ($8.90 – Bestseller)
Chicken sausage made from scratch, together with sauteed onions seasoned with currywurst sauce, sprinkled with curry powder with a serving of sauerkraut.

There’s also a Specialty Prata section that features ingredients such as chicken floss, portobello mushroom, hotdog and the Impossible Meat.

This time, we tried out the Portobello Mozzarella ($5.90) from the Specialty Prata section as well as Plaster Blaster ($5.90) from the Ultimate Series sections…

For the Plaster Blaster, we chose the original sauce and it really did resemble an eggs benedict in prata form. Plus, the egg yolk oozed as a well-poached egg should. Though it was a slight bit watery, it was still a good rendition of the eggs benedict. Of course, the consistently good prata, formed the foundation that brought the turkey ham, hollandaise sauce and poached egg perfectly together.

As for the Portobello Mozzarella, it was oozing with cheesy goodness on each bite. Though we felt that the mushrooms could have been a little more generous, the idea of combining the mushroom, cheese and prata worked pretty well. Just like an asian-styled pizza. Yum!

We also ordered the Masala Chicken ($5) since it was the very first item on the menu. It was good! The masala was rich and not too spicy while the chicken was tender and moist on the inside – even though it was the breast meat portion. Also, it came in a generous portion which was good for two to share.

A quick word on the “free-flow” gravy. The rich tomato-based taste was excellent – just as how we remembered it. It was a fish curry but did not have any fishy funk at all. We saw several patrons going for seconds and thirds of the gravy. That’s how good it is. Consistently good quality but with the prices (plus GST), you’re paying a slight premium which we don’t mind because the pratas are always slightly crisp on the outside and chewy/moist on the inside. Just the way a great prata should be.

To round off the meal, we had the classic Tea Halia ($1.80) as well as the Limau Ice (large lime juice – $2.80), to cool off in the heat of the day.

Conclusion

Founded in 2003, Springleaf Prata Place has given its unique take on the humble prata, loved by Singaporeans. We enjoyed each visit because we’ll always be assured of the same great quality on each bite. If you’re taking a friend visiting Singapore to try out a local cuisine, Springleaf Prata Place would be the place to go. If the conventional murtabak doesn’t suit the tastebuds, they are many other options such as portobello cheese, plaster blaster and prata alfred to choose from. If you’ve dined at Springleaf Prata Place before, let us know which is your favourite prata in our comments section below!