The murtabak is made fresh to order by stretching a piece of dough paper-thin by hand, filling the center with seasoned minced mutton, onions, and egg, then folding and pan-frying on a large griddle. The exterior crisps golden while the interior stays soft, the meat and onions melting into the dough. This is the dish that built the restaurant's 115-year reputation.
Tips from diners
Order the meat murtabak and watch it being made through the kitchen window. The hand-stretching technique is mesmerizing and explains the quality.
Murtabak is rich. Pair it with the accompanying curry sauce (usually fish head curry) for balance, or order a light side like Indian coffee.
Teh tarik (pulled tea) is made by 'pulling' hot tea between two metal cups to cool it and create froth. The combination of strong black tea, condensed milk, and evaporated milk creates a sweet, creamy beverage that's the perfect complement to rich murtabak or biryani. A cultural institution in itself.
Tips from diners
Always order teh tarik (hot) or teh iced with your meal. The sweetness and creaminess cuts through the richness of murtabak perfectly.
Roti canai is similar to Indian paratha but stretched to paper-thin translucence, then fried in clarified butter. The result is crispy and flaky, served with a small bowl of fish curry for dipping. The contrast between the delicate, crunchy bread and the savory curry is what makes this dish beloved across Singapore.
Tips from diners
Order roti canai as an accompaniment to any curry. It's the best vehicle for gravy and complements the richness.
The chicken biryani at Zam Zam follows the Muslim Indian dum style—chicken marinated with yogurt and spices is layered with basmati rice and slow-cooked sealed. The result is aromatic, fluffy rice where each grain is infused with chicken flavor. This isn't a meat-heavy version but properly balanced, with spices coming through clearly.
Tips from diners
At SGD 9, this is one of Singapore's cheapest proper biryanis. The portion is large enough for lunch or dinner.
The fish head curry here differs from South Indian versions by incorporating coconut milk, making the gravy richer and slightly sweet. The fish head is cooked until the meat falls off the bone easily. Served with rice, it's meant as an accompaniment to breads like roti or naan, but hearty enough to be a meal on its own.
Tips from diners
The coconut-based curry sauce is aromatic and balanced. Use paratha or naan to scoop up every last bit.
Established in 1908 and operating continuously for over a century, Zam Zam Restaurant is a living monument to Indian-Muslim cuisine in Singapore. Located on the corner of Arab Street across from Sultan Mosque, the restaurant operates with an open-air kitchen visible from the street where chefs stretch dough for murtabak by hand. The two-story space maintains a simple, communal dining atmosphere that has changed little in decades.
This restaurant has been operating continuously since 1908. It's one of the oldest operating restaurants in Singapore. The Arab Street location near Sultan Mosque is historically significant.
Position yourself at a table near the street-level window to watch the chefs hand-stretch murtabak dough. It's a skill that took years to master.
Breakfast (7-10am) is quieter and murtabak is fresh. Lunch (12-2pm) gets busy with office workers. Dinner is moderate.
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