For many of us, Roti John isn’t just food, it’s a comforting, crispy, meaty delight that shows up at night markets and Ramadan bazaars, making it nearly impossible to resist.
But have you ever stopped mid-bite and wondered, “Where did this even come from?”
Turns out, that’s a bit of a hot topic.
Recently, popular food YouTuber Pian Padu Beb Studios went on a food hunt in Singapore and discovered a version of Roti John that looked—and tasted—quite different from what Malaysians are used to.
This led to a wave of online chatter, with Singaporeans firmly claiming it as their own creation.
Wait, Roti John is different in Singapore?
If you’re used to Roti John being a messy, saucy, fully-loaded sandwich, Singapore’s version might surprise you.
In a TikTok video, Pian shared his experience of buying Roti John from a local vendor in Singapore.
Unlike the soft, thick buns often used in Malaysia, this one was made with French loaf—giving it a crunchier bite. Instead of drowning in sauce, it was filled with lamb, eggs, and just a touch of chilli sauce.
For Pian, it was a game-changer. He was fascinated by the way it was made and was even more surprised by the price; SGD 5, around RM17 for a regular one, SGD 5.50 which is RM19 if you wanted cheese.
Singaporeans jump in to set the record straight
As expected, Singaporean netizens wasted no time staking their claim on Roti John, insisting that it’s a dish that started in their country.
Some even pointed out that the real, original Roti John wasn’t just made differently, it actually came from Taman Serasi, near the Singapore Botanical Garden.
A few even mentioned Cik Shukor, a vendor who they say popularised the Butterflied Baguette-style Roti John. Before that, some claim it was made with thick white bread instead.
Here’s what Singaporean netizens had to say:
“The original Roti John is from Singapore, Taman Serasi Kebun Bunga.”
“If you want to know, Roti John started in Taman Serasi, near the Singapore Botanical Garden. Ask any older Singaporean, and they’ll confirm it.”
“This is the true original, eaten with sambal. Cik Shukor from Taman Serasi was the one who started using Butterflied Baguette. Before that, thick white bread was used.”
“The authentic Roti John in Singapore uses French bread and is very simple. It’s like a Subway sandwich. But in Malaysia, it somehow became overloaded with sauce.”
