Tearing into the crispy exterior of the OVEN-BAKED PRATAS with our forks revealed fluffy layers that tasted savoury and buttery - kinda like puff pastry. Between the plain & spring onion flavour, we preferred the latter as a standalone (as it reminded us of scallion pancake/葱油饼) but loved dipping the former into the meaty curry to soak the hearty flavours!   
   
The Midas Touch Chicken Curry lives up to its namesake, with a robust & flavorful rempah and umami chicken broth making up the golden yellow concoction. The consistency of the Indian-Thai curry slightly leans towards the thicker side, which is good because watery curry is a no-go for me! Found it interesting that the curry also came with a hard-boiled egg, which was equally well integrated into the curry like the meat & potatoes. Our only gripe was the potatoes could be cooked longer for a softer texture, but that's just us nitpicking! 🍲