A bit too sweet for me.

It took around 40 min of walking about for me to find this rojak stall but it was worth it.

Different than the ones in Singapore which typically don’t include green mango, have a much higher you tiao : fruit ratio and cost ~ 3X as much.

The rojak uncle recommended turning my large order of regular rojak into his special because he thought an $8.50 order of regular was going to be so large and interminable as to turn anyone off it forever and ever. So Rojak Uncle (presumably) shrank and zhuzhed up my original order with a bunch of dried cuttlefish. It was good. It was satisfying and that’s all that mattered I guess?

BRIEF: - You Tiao (Dough Fritter) - Tau Pok (Bean Curd) - Honey Pineapple - Japanese Cucumber - Guava - Turnip - Red Apple “…It is far better to buy a wonderful company at a fair price than a fair company at a wonderful price. Generally, ROJAK LINE price is higher than the rest of the Rojak outlet in the market. It is this higher price margin that allows ROJAK LINE to serve the customers on the quality of ingredients, and thereby producing the finest Rojak for you…It is our principle of producing wonderful food at a fair price, rather than a fair food at a wonderful price…We are always in pursuit of creating exceptionally tasty Rojak in particular. If you are looking at the best Rojak, this is everything you wanted. This is the apotheosis of Rojak.” SOOT’S TAKE: Legit rojak without the baggage of shrimp paste/ hae ko/petis/ otak udang/ xia gao: I mean, they really make a song and dance of not using any of the stuff in their 4-page (unedited) dissertation on the subject. Kudos for the use of bomb ingredients: the crispy dough fritters, fresh fruit and veg and crunchy, aromatic peanuts.

Long line to this stall but so good!

“Real ‘Hae Ko’ served with freshly cut julienne of turnip, pineapple, green apple, cabbage and ‘you tiao’ and topped with ground peanuts and lime rind.” This was sublime.

From the Auntie Jessie Traditional Rojak stall. I was so hungry today, so I really enjoyed this, including the mock-up of Auntie Jessie’s envisioned workplace of catering to just 1 set of customers eating in. 😋

“Sweet turnip, pineapple, cucumber, tau pok, youtiao, kangkong & bean sprout; tossed with fermented prawn paste and peanuts, topped with grilled cuttlefish.” Man, this was tasty! 👅

This rojak was a jumble of green mango, fried dough fritters, fried tofu, jicama, pineapple and cucumber in a treacly sauce with a nice balance of sweet, tangy and savory. I’m not sure I’d stand 40 minutes in line again for it though.

My fiber for the day. Needs a few extra showers of ground nuts 🥜😜

Passable and by no means the best version of rojak I’ve had.

Dough fritters in a rojak sauce of Valrhona dark chocolate and shrimp paste dressing. From the folks at Candlenut + Wild Rocket.

I dunno, maybe I’m just not a Rojak Bakar kind of person?

Sauce was too sweet.