12 Best Murtabak in Singapore (2026)
Twelve of the best places for murtabak in Singapore, from century-old Kampong Glam institutions to 24-hour heartland prata houses serving mutton and chicken.
- Edited by
- Amir Wahab
- Published
- Reading time
- 6 min read
AI image by LocalRankMurtabak - a pan-fried Indian-Muslim flatbread folded around spiced minced meat, egg and onion - is one of Singapore's great supper foods, served with a bowl of curry to dip. This guide gathers twelve places known for it, from the century-old institutions of Kampong Glam to 24-hour prata houses in the heartlands. Treat it as a shortlist to explore rather than a strict ranking, and check current opening hours and halal certification before you go.
1. Singapore Zam Zam
Singapore Zam Zam is the murtabak institution most people name first, trading since 1908 from a two-storey shophouse on North Bridge Road directly opposite Sultan Mosque in Kampong Glam. Cooks flip the thin dough at the open front griddle before stuffing it with spiced minced meat, onion and egg. The fillings run from mutton and chicken to beef and tuna, with a richer deer (venison) murtabak that regulars single out. It arrives hot, cut into squares, with a dish of curry gravy alongside.
Kampong Glam
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2. Victory Restaurant
A few doors from Zam Zam on North Bridge Road, Victory Restaurant dates itself to 1910 and is often described as one of the eateries that popularised this style of murtabak in Singapore. The family kitchen builds its Special Singapore Murtabak from a recipe it says has been handed down for generations, folding thin, crisp dough around minced mutton, chicken, tuna or sardine with egg and onion. The long-running Arab Street rivalry between the two neighbours is half the fun of ordering here.
Kampong Glam
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3. Al-Tasneem
Al-Tasneem sits a little further along North Bridge Road from its more famous neighbours and trades around the clock, which makes it a favourite late-night murtabak stop in Kampong Glam. Its draw is range: the griddle turns out murtabak stuffed with chicken, mutton, beef, sardine, tuna and a vegetable version, plus a deer (venison) option that is harder to find elsewhere. The dough is pan-fried until crisp and served in squares with curry and sliced onion, with air-conditioned seating upstairs.
Kampong Glam
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4. R.K. Eating House
R.K. Eating House is a 24-hour Serangoon Gardens supper institution better known for theatrical tissue and tsunami pratas, but its murtabak holds its own. The chicken murtabak is packed with generous chunks of spiced meat rather than a thin smear, folded into pan-fried dough with egg and onion and served with curry. It is a busy, no-frills coffeeshop-style spot that fills up well past midnight, so expect a lively crowd and a long menu of prata, murtabak and teh tarik towers.
Serangoon Gardens
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5. Srisun Express
Srisun Express is a homegrown Indian flatbread chain with 24-hour outlets in the heartlands, including Serangoon Gardens, Ang Mo Kio, Bishan and Hougang. Alongside its roti prata and thosai it does a hearty murtabak, the thin dough folded around spiced minced meat, egg and onion and griddled until the edges crisp. Because the outlets keep late hours across several neighbourhoods, it is an easy, consistent murtabak fix outside the Kampong Glam heartland, with curry and dhal served on the side.
6. Springleaf Prata Place
Springleaf Prata Place is one of Singapore's best-known prata chains, and its murtabak leans into invention. The signature Ultimate Murtabak is loaded with tandoori chicken, portobello mushroom and mozzarella, and there is a meatless version alongside more traditional chicken and mutton fillings. Expect a thicker, generously stuffed murtabak than the old-school Arab Street style, served with curry at family-friendly, all-day outlets around the island, including the original near Springleaf. It suits diners who want a modern, cheese-forward take.
7. Casuarina Curry
Casuarina Curry is a family-run prata specialist near Casuarina Road in the Sembawang Hills and Upper Thomson stretch, with further outlets including Aljunied and MacPherson. It is celebrated for prata cooked to a shattering crispness, and the same hand shows in its murtabak: light, crackly pan-fried dough folded around wispy egg, crisp red onion, button mushroom and cheddar with a choice of spiced meat. The kitchen says it makes its curries from scratch daily, so the gravy alongside is a big part of the appeal.
Sembawang Hills
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8. The Roti Prata House
The Roti Prata House is one of Upper Thomson's longest-standing supper spots, a halal-certified eatery that stays open into the early hours. It is prata-famous, but the murtabak selection is substantial, with tuna, sardine, mutton and chicken fillings plus a mutton-cheese version. The dough is folded thin around egg and onion and griddled to order, then cut into squares with curry on the side. It is a dependable late-night option for the Thomson crowd, busy with regulars of all ages.
Upper Thomson
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9. Mr and Mrs Mohgan's Super Crispy Roti Prata
Mr and Mrs Mohgan's Super Crispy Roti Prata is a much-loved Joo Chiat coffeeshop stall where Mr Mohgan cooks and Mrs Mohgan takes the orders. The menu is deliberately short and prata-first, with only two murtabak options - sardine and mutton - but both are made with the same super-crisp, freshly griddled dough that built the stall's following. It opens in the morning and often sells out, with queues on weekends, so go early. It is old-school, cash-based and worth the wait.
Joo Chiat
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10. Thasevi Food
Thasevi Food is the veteran name behind Jalan Kayu's reputation for roti prata, a family eatery that says it has cooked prata in the area since the 1960s and now runs around the clock. Prata is the headline, but murtabak sits on the same menu, the thin dough stuffed with spiced minced mutton or chicken, egg and onion and served with the house curry, which leans on curry leaves rather than heavy chilli. It is a classic 24-hour Jalan Kayu supper stop.
Jalan Kayu
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11. Marhaba Murtabak Restaurant
As the name suggests, Marhaba Murtabak Restaurant puts murtabak front and centre. This Muslim-owned eatery on Changi Road in the Geylang area is known for an oversized, generously filled murtabak - beef, chicken, sardine or tuna, with cheese as a popular add-on - big enough to share. It also does a well-regarded roti john. The room is cosy and stays open late, making it a solid supper choice on the eastern fringe of town rather than in the usual Kampong Glam murtabak cluster.
Geylang
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12. Julaiha Muslim Restaurant
Julaiha Muslim Restaurant is a 24-hour Indian-Muslim diner on MacPherson Road that has been family-run since the late 1990s. It serves more than fifty dishes, from prata and fried noodles to biryani, and its murtabak is a menu regular, with mutton, chicken and sardine fillings folded into pan-fried dough with egg and onion. Seating is casual and al fresco down the side alley, and the round-the-clock hours make it a dependable supper and after-hours stop along the MacPherson stretch.
MacPherson
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How to choose
- Pick your filling. Murtabak is defined by what is folded inside: mutton and chicken are the standards, while beef, sardine, tuna, cheese and even deer (venison) turn up at the bigger Indian-Muslim restaurants. Ask what is freshly made that day rather than assuming every listed filling is always available.
- Decide thin-and-crisp or thick-and-stuffed. The old-school Kampong Glam style favours thin, crisp, well-folded dough, while modern prata chains pile in more filling and cheese for a heftier, softer murtabak. Neither is more authentic; it is a matter of taste.
- Judge the curry gravy, not just the murtabak. Murtabak is eaten with the curry it is served with, so a kitchen that makes its own gravies daily usually gives a better meal. If you like heat, ask how spicy the curry runs before ordering.
- Confirm halal status yourself. Most murtabak specialists are Indian-Muslim or Muslim-owned, but certification is granted per premises and can lapse, so look for a current MUIS certificate on display or check the specific outlet before you go.
- Think about timing and portion size. Many of the best-known spots are 24-hour or late-night supper places, and a single murtabak is filling and easy to share, so order one to start and add more rather than over-ordering.
- Choose dine-in for the crisp. Murtabak is at its best straight off the griddle, so eating in beats takeaway, where the dough steams and softens in the box; if you must take it away, reheat it in a dry pan rather than a microwave.
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Founder and Editor
Amir Wahab is the founder and editor of LocalRank, an independent Singapore rankings and local guides publication.
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