Roti John, a must-have meal during Ramadan, is a popular egg and meat baguette dish that many would think originates from this side of the Causeway, but Singaporeans disagree.
Taking to the comments section of this food video published by Padu Beb Studios during their food hunt in Singapore, Singaporeans fought passionately that the famous dish is bona fide Singaporean.
While our version of Roti John is saucy, filled to the brim with veges, protein and at times unique ingredients like fried chicken skin, SG’s version of the dish seems to look more refined and boujie.
The host mentioned, “In Singapore, a French baguette is used to add a crunchier bite.”
“The filling in this version is filled with lamb and eggs, but the most differentiating feature is that it is not full of sauce.”
SG-ers taking to the comments section were quick to claim that the dish was theirs.
“The original Roti John came from Taman Serasi, Kebun Bunga, Singapore.”
One user commented, “The original is more Subway-like and uses French baguette…and it is far more superior, just like our murtabak.”
“This is the original Roti John, and it is eaten with sambal. Cik Shukor from Taman Serasi made it by butterfly-ing the baguette,” said another.
Well, of course, this is just friendly banter between both countries. Having a shared culture across Southeast Asia, you can almost expect that arguments like this will continue to happen.
