Found a nice little hangout called The Wired Monkey a stone’s throw away from Rochor MRT station. I love the vibes here; it’s cosy and chill. The air-con here is pretty strong too. The interior design isn’t complex, with a mish mash of coffee cups in a cubicle that made for an aesthetic art piece in the cafe. There is a small display of bakes and I would usually go for the lemon loaf because it’s tart and sweet at the same time, and goes superbly well with an iced americano.

Nicely crisped exterior, with a slight soft centre, yet easily pulled apart — this is how I define a good prata. I was really looking forward to try the crispy prata from Mr and Mrs Mohgan, and I got the plain ones. They were delightful. Hot and crispy, and flaky at some parts. The Assam curry was light but not watered down, and lingers on my tongue too. A good prata curry shouldn’t mask the taste of the prata.

(My friend gave me a coin prata to try and it was slightly sweet with a soft whiff of margarine. Maybe I will try it next time!)

We waited close to an hour for our prata from 11am, and the prata sells out by 12pm on a Saturday afternoon.

I found this a little salty for my liking because I’m inclined towards sweeter things in general. The meat was tender, not too hard, and well marinated. It was also cut nicely for easy consumption. I quite like this, but to be honest, I find this a little too big for my personal consumption.

The first thing that came to mind when I saw the dish at the table was, “wah so big”. Breaking it apart, I found that the meat was tender and soft, and the skin was crispy and thin. I’m not sure what the batter was but it was tasty and savoury. The toum garlic whip and the pickles were refreshing and gave a slight tang and complemented the tasty chicken nicely.

It was quite literally, “a bag of bread”, as the bread came in a brown paper bag. Took the bread pieces out and arranged them nicely on a plate. The bread was warm and soft and was comforting to eat. The cold hummus was a great complement to the warm bread.

Ingredients: Feta, two poached eggs, roasted tomatoes, dill, cashew nut dukkah, rye sourdough toast

I love how perfectly poached the eggs were, with golden liquid oozing out of the thin film of white when I prodded a little at the wobbly semicircles using my fork. The cashew nut dukkah was minimal and tasted light to me. My taste buds were not exquisite enough to tell me what the cashew dukkah really tasted like. The highlight was of course the avocados — they were creamy and fresh, atop a slightly tangy, soft bed of sourdough bread. Some may be averse to the taste of avocados because they taste like health. But as for me, I’m a fan.

I think the 50% on savoury brunch items the Burpple app is great. No GST & service charge here, making most brunch items less than $10. The portions are also humongous. The only gripe is that there’s always a queue on weekends.

The Pandan Kaya cake had a luscious layer of pandan kaya over a thick layer of fresh coconut cream, resting on a layer of blue pea flower-tinged rice cake. The complementary ingredients of coconut cream and pandan kaya were delightful on my palate, though I found the pandan kaya slightly sweeter than how I’d have liked it.

The Milk Bricks with Shredded Coconut tasted a bit like milk pudding, and looked like milk tofu — cold, slightly bouncy, and sweet. I would say the desiccated coconut tasted quite fresh in my opinion and it was a refreshing dessert.

The Deep Fried Milk was a tad oily to me but the milk custard encased within the crispy skin was delicious.

The Pandan Kaya cake had a luscious layer of pandan kaya over a thick layer of fresh coconut cream, resting on a layer of blue pea flower-tinged rice cake. The complementary ingredients of coconut cream and pandan kaya were delightful on my palate, though I found the pandan kaya slightly sweeter than how I’d have liked it.

The top layer of the Pulut Hitam cake was scattered with toasted coconut which helped to cut through the denser gula Melaka-infused glutinous rice coconut cream. The soft black rice cake layered in between was thin but flavourful. It was really like eating pulut hitam in cake form - the flavours of coconut, gula melaka, black rice blended beautifully to create a wonderful gastronomical experience on my tongue.

The Fry-up came with two-fried eggs, chorizo, sautéed mushrooms, baked beans, fried potatoes, home-cured bacon and buttered toast, which were beautifully laid out on an aesthetically pleasing plate. The potatoes were coated in a savoury and slightly spicy sauce.