Shaving the Stack
The secret is in how the meat is cut. A good operator wait for those outer edges to get charred and crispy before shaving them into thin, tender ribbons. If the meat is chunky or grey, it means they rushed the process. You want those little burnt bits for maximum flavour.
The Parcel Seal
There is an art to the wrap. It needs to be tight enough to eat with one hand while walking, but not so tight that the sauces leak out the bottom. A quick press on the grill at the end helps seal the deal and gives the pita or wrap a nice toasted finish. It is the ultimate midnight move.
Quick answers
- What meat is typically used?
- In Singapore, you will mostly find chicken or beef. Lamb is also available at more traditional Middle Eastern spots.
- Is it a healthy fast food option?
- It can be if you load up on the salad and go easy on the creamy white sauce, but most people eat it for the pure indulgence.