Having watched Chef Bob wax lyrical about Mihrimah's Roti Ikhwan on YouTube, I just had to make a slight detour on the way to work to check them out.

The Roti Ikhwan is conceptually similar to the plaster prata found in most mamak shops - sunny side up eggs with runny yolks in prata. It is apparently Mihrimah's take on roti canai sarang burung (or bird nest prata) which has blown up across the causeway.

The key difference is that Mihrimah makes their own fresh prata dough and their prata is thinner, lighter, fluffier, layered and definitely more flaky. Tearing it off, the layers in the prata do visually resemble pieces of bird nest.

Texture-wise, it reminded me of a croissant. I could only imagine how much more crispy it would be if I had it fresh instead of having it cool in a styrofoam box on the drive to the office.

The curry gravy that comes with it is a little meh to be honest. Instead I would highly recommend breaking the yolk and mixing in the sambal that comes on the side. The richness of the egg yolk combined with the sweetness of the sambal certainly brought out the best in this dish.

At $3, it definitely costs more than your regular plaster or egg prata. That said, it is actually a lot heavier than I expected as one piece would usually suffice for breakfast!