The Quest for the Best Roti Canai

After living in Brunei for over a year, I am still yet to find the perfect Roti Canai. It may seem odd or petty, yet it is a signature cuisine of both Brunei and Malaysia and I am determined to find it.


Having had a variety of Roti's in Malaysia, there is a sense of determination about me that aspires to find a roti of a high quality.
The search for a crispy on the outside yet soft and luxurious on the inside is a difficult task. The art of making one of these delicious savoury treats is more difficult that expected. In Malaysia there were hawker stalls on every corner, a vast majority selling roti. They were all delicious however the best one I have ever tasted has to be one from Kiulap. We went last weekend only to be awoken from our slumber to the deliciously rich smell of a roti frying on a griddle. I followed my senses and discovered a tiny little corner cafe. An indian man was standing in a corner with that signature black square griddle in front of him laden with several varieties of roti. The full cafe was enough for me to take the 'risk' of trying the roti here. 
When mine arrived on a plate in front of me the sight alone was enticing and made my mouth water. I couldn't wait to dig in. It was perfectly cooked, the crispy outside was a perfect contrast to the creamy, rich and soft inside. It melted in my mouth. The variety of shades of brown on the outside was almost like a piece of art. 
Although the roti is a key part, the dhal or curry that comes with it is the icing on the cake. It has to be spicy yet sour, rich yet not heavy. This combination is rare, yet I found it. 
A strange sense of relief echoed through my body as I realised that my quest had been completed. 
I had found the best roti and I was happy.