It takes a great amount of skill to make the roti at Sydney’s Mamak…

But lucky for us it takes nearly no skill to eat them! This week, it took us a while to choose from the many made by the Malaysian street food specialists, but the honour has to go to the winning combination of roti and banana, the Roti pisang.

Image credit Mamak

Is that the full name?

Yeap, it’s just “Roti pisang” on the menu. No awards for guessing that pisang is Malay for banana.

Where do you get it?

Mamak,15 Goulburn Street, Haymarket NSW 2000 or Shop P9, 1-5 Railway Street, Chatswood NSW 2067

Why is it a winner?

Some people choose meditation, we choose watching the roti experts at Mamak flip and turn the translucent thin dough over and over and over. It’s rhythmic and mesmerising and soothing. And it is both more delicious and much more rewarding than any meditation we’ve ever done.

While we could’ve gone with one of the savoury roti, which Mamak serves with two curry dips and a spicy sambal sauce, or the cone-shaped paper thin sweet Roti tisu, in the end we couldn’t go past the Roti pisang. It made the grade because flaky, crispy roti plus sweet, fresh bananas just make us happy, especially when you add a scoop of ice cream. And isn’t that what life is all about?

What does the restaurant say?

“
The team makes our roti dough fresh every morning, exactly as you would find it in Malaysia. Making roti requires considerable skill and can take many months or even years to master, but we are very proud of the fact that every roti served to our customers is made and cooked to order, ensuring maximum freshness and quality.
„
Mamak owners Alan Au, Clement Lee and Julian Lee

Anything else to know?

Not in Sydney? Melbourne has had a Mamak for quite a few years now, and Brisbane just got one. All of them serve the Roti pisang.

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