Saffrons brings their monster-sized murtabak & fluffy pratas to their newest Toa Payoh outlet
In July 2022, a company purchased Saffrons‘ old location at Tampines at a whopping S$16.8 million, causing them to move out due to high operational costs. It was a piece of bad news for the residents at Tampines, including myself. As the saying goes, “There’s always light at the end of the tunnel.” Saffrons has recently moved to their newest outlet at Toa Payoh on 13 August 2022— and all of a sudden, they’re at my doorstep (well, almost). Hoorah!
Saffrons was not on my radar until a few years ago when our local radio station, Class 95 FM, rated them as having “the best prata in Singapore”. Apart from that, a couple of my Muslim friends were raving about how good their food was. My first time visiting them was just a few months back at their ex-flagship outlet in Tampines— little did I know that it would be my first and last time there.
We arrived at the Saffrons Toa Payoh outlet, and I was pleasantly surprised to see that it was located along the same food street as Jian Bo Shui Kueh and my favourite Hiang Ji Roasted Meat Noodle House. The capacity of their latest spot was only a third of their old branch in Tampines.
Saffrons may be well-known for their gold class nasi briyani, but I was looking forward to their Plain Roti Prata (S$3 for minimum 2 pieces) and Mutton Murtabak (S$12)— they’re my favourite dishes here.
The Mutton Murtabak may be Saffrons’ second most expensive dish, but it’s well-worth the price. The portion is huge enough for two or even three pax (if you have a small appetite). It comes with a side of curry and sliced cucumbers drizzled with ketchup.
I’m shifting the focus back to the star of the dish, the murtabak itself. Eating the Mutton Murtabak can be a mouthful, as it’s the thiccc-est murtabak that I’ve seen so far in my countless makan adventures. It’s filled with heaps of minced mutton and juicy onions, and almost looks like dry lasagne!
The Plain Roti Prata comes with a serving of curry and sambal (which is not commonly found in Singapore). Dipping the prata in sambal or mixing it with curry changes the overall taste and experience of the dish.
It may seem like a very simple dish, but the pratas at Saffrons are crispy on the outside and fluffy on the inside— something that a lot of other stalls in Singapore fail to achieve.
There you have it, my short experience dining at Saffrons for the second time. I guess I’ll try their Briyani Fried Chicken (S$8) or Briyani Mutton Mysore (S$9) on my next visit.
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