From MIDAS, one of the newer hawker stalls in this quaint, quiet HDB estate that is rather unknown/forgotten by Singaporeans located in the heart of town two bus stops away from Outram Park MRT Station (by bus 174) and situated opposite Robertson Quay. MIDAS serves baked Prata, a twist to the Roti Prata we are all familiar with an even have interesting variants such as the Golden Pocket Muratabak Puff variants (which are said to his version of Muratabak) and a Golden Yolkey Prata (their Baked Prata with Salted Egg Yolk Masala sauce drizzled atop). Set B sees a bundle of two of their Baked Pratas (you can mix both flavour variants like how I did here; Plain and Spring Onion — you can also opt for just two portions of one type of Prata or opt for Basmatic Rice) and their Master Touch Chicken Curry. The plain Baked Prata replicated a crispy puff pastry with many hidden but light and crisp layers within; it's fragrant but surprisingly not too oily as well. Spring Onion appeared to be more naan-like; slightly more buttery in flavour but still not too greasy; flavour-wise you get that almost identical veggie flavour you get in vegetable crackers but less all that oiliness. The Master Touch Curry is seemingly generous in portion; a small drumstick, two potato chunks and an egg; the chicken was tender and came off from the bone easily and the potatoes were cooked till soft and easy to chew. The curry was thick and rich, but more of the Chinese sort than the Indian type; less emphasis on the flavours of spice and more spicy — around slightly higher than moderate for me. Works great as a dip for the baked Prata, and the flavours do remind me of the weekly visit to my grandma's where my aunt and mum would never fail to cook curry for dinner. Worth a try if you are very curious on how Baked Prata would turn out to be; probably the only stall around that serves Prata this way for now.