Eatery’s explosive recipe for success

The difference between roti boom and roti canai is in the dough, where evaporated milk and butter are added to the former.

EVER since “roti boom” exploded into the Malaysian dining scene some 40 years ago, this smaller and thicker version of the roti canai has become a firm favourite with diners.

Although it has gone through many iterations along the way, many still gravitate towards what is considered the birthplace of this delightful morsel in Ampang Jaya, Selangor.