Roti prata is an interesting Singaporean modification of two Indian flatbreads, roti and parahta, intended for dipping in leftover curry. That may sound nasty, but it's actually a great little grease bomb perfect for post-drinking episodes. Roti prata goes beyond just the bread and into cool things like cheese prata, which, if done correctly, can get to a crispy greasy pizza-like taste embedded in the bread (sans tomato sauce of source).
This eponymously named place (246 M Upper Thomson Road, Singapore, 6459-5260) has endorsements plastered all over it: "Recommended by The New Paper," "The Best Crispy Prata," etc, but I was a bit let down. It wasn't all that crispy, and the cheese prata lacked cheese taste. The teh halia pulled ginger tea sucked too - it was weak in taste and had cooled off too much. Well, the prata wasn't bad, but it wasn't great - I still prefer the (admittedly-overhyped) Jalan Kayu establishments instead.
The one thing that did stand out for me was the mutton soup, which has an unattractive green-grey color, but tastes amazing with a spicy and robust taste and yet a very thin consistency. If I come back here (which is likely considering that it's 24 hours), then it will be primarily for the mutton soup. The roti prata will only be an afterthought.