Roti Canai Jalan Argyll

Argyll Road (pronounced ar-gul) roti canai used to be a broken hut under a huge tree. They must have shifted to this restaurant for a while but I didn’t notice that until recently. When it was in the hut, I used to patronise the shop because I love the curries. However, my hubby kept complaining the roti canai is the worst and I have sort of stop going.

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Hubby likes his roti canai, freshly fried, fluffy and in a whole piece. The curry gravy must be in another bowl so he can dips the roti. Meanwhile for me, I love my roti canai, the banjir style whereby the mamak would have torn the roti into bite sizes and flood the plate with curries. That’s why they call it roti banjir. I like roti banjir because it is effortless to stuff the roti. Fuss free lah, katakan…

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So, Roti Canai Jalan Argyll is some place which you either like or hate. Hubby hates the roti because it is actually very dense and the roti is very tiny. You cannot have just one piece because it is really, really small. While hubby find the roti rubbery, I find it chewy and has a nice flavour.

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Don’t let these square pieces fool you. These are roti telor, hence, bigger and fluffier. If you take the regular ones, it is round.

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I went to Roti Canai Jalan Argyll this morning and ordered mine in separate bowls because I think I cannot tempt anyone with roti banjir, eh? It will look like a huge mess if I pile those curries on top. So, for the sake of my dear food blog followers, I ordered a piece of mutton, a piece of beef and two roti canais. They lasted me from 10 am till 5 pm.

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So, what got a tiny hut roti canai stall to prosper to a restaurant? The curries. I tell you, the kari kambing is really nice to slurp. It is not kurma style, yet, not very spicy. It is just nice and the gravy is thick, yet not too oily. The kambing is usually very tender as the pieces have been cooked for a long time, hence, dropping off from the bones. I got a treat this morning because I was carrying this huge ass DSLR camera. The owner gave me a piece with the bone marrow.

You cannot just have the kari kambing. It must be accompanied by the darn spicy, very, very red and hot gulai daging. The two of them must go together or it is just not complete.

So, that’s how I ended up over indulging in kari kambing and gulai daging lembu plus roti canai that made me full for the whole day.

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The teh tarik is lousy, too bad. But all the above gave me a good sweat after the meal. It is really nice when eaten on cold, rainy morning like today. With no husband to grumble about how lousy the roti is…

Location? Well…don’t ask me, I am lousy with directions. What I can tell you is Argyll Road is one-way street and you can only turn in from Penang Road, which is also one way street. After you passed the Continental Hotels etc, you will see Odeon Cinema on your right…One of the one-way street is Argyll road. Damn…don’t ask me for directions, I tell you! LOL

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

2 thoughts on “Roti Canai Jalan Argyll

    H.G.Jagtiani

    (December 12, 2010 - 10:43 pm)

    The square rotis and the meat on the plates look real spicy and yummy. only the liquid in the glass does not look relishing at all. i want to see more photos of malaysian restaurant menus, recipes and photos. Thanks.
    HGJ

    megamuncher

    (December 15, 2010 - 7:02 pm)

    I have been to many mamak stalls up and down Malaysia, and I’ll say this: Teh Tarik is more known for its looks than its taste. I guess tea making is an art they need to learn from Hong Kong people. The problem with teh tarik is, it’s a cheapen version of our Chinese milk tea.

    Cheapen, because they rely solely on their perceived “magic” of tossing the milked tea from one cup to another. They don’t care what goes inside the drink. They don’t care that there isn’t any “gu leng C” (evaporated milk) to enrich the flavour of the sugared milk. Or the delicate combination of different tea leaves for a more distinguished flavour, or even the most basic, the right timing for the tea to properly brew. So what comes out is naturally a cup of “dish-washing water”, as my friend would call it.

    But to be fair, milk tea made by Penang Chinese is generally quite appalling, and costs too much. I have to say, of all my years going up to the island state, I haven’t yet found a single stall that makes as good a cup as the ones in Ipoh.

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