It is an eclectic salad of fruits, vegetables, you char kway (fried dough fritters), firm tofu and grilled cuttlefish, tubers, greens and even mango, all tossed in a spicy and piquant sauce of tamarind, prawn paste, sugar, lime and chilli, topped with crushed nuts. Some offer stretch and grilled dried cuttlefish to up the delectability meter.
Rojak / Grilled Cuttlefish
Balestier Road Hoover Rojak Blk 90 Whampoa Dr #01-06, Whampoa Makan Place (Map) 10am - 4pm Mon & Tue
They are legends of roajk to the Gen X and Boomer generation. They once hawked in the streets off Balestier across the Hoover Theatre back in the day and have now settled here. The old master Mr Lim Ngak Chew passed on in 2017 and now his son Stanley helms this old household name in rojak. The all-important sweet prawn paste sauce (hae ko), with tamarind, suger, chilli and limes is rendered a tad drier and hugs the fruits, vegetables and tubers very nicely. You get the full flavours with each bite. They also offer century eggs on it for an even more complex sensation. The you tiao frittes come crispy and it contrasts so well with the turnip, pineapple, cucumber, bean sprouts. And that huge ladle of crushed nuts gives this fruity spicy salad, a nutty touch.
Brothers Rojak
Blk 449 Clementi Ave 3 #01-211 (Map) 9.30am – 7.30pm Sun & Mon
They inherited their skill from their father and hence they opened the Brothers stall with blessings from dad. Like many of their top peers, they seem to use a sweet prawn paste or hae ko from Penang in Malaysia. With the classic additions of lime, chilli, sugar, assam or tamarind and the very well-balanced flavours of sweet, sour, savoury, spicy and nutty (from all those crushed roasted nuts they place atop), it is complex and moreish. The usual fresh greens, tubers, toasted yu tiao fritters and fruits they use take this a notch up, and they also have a toasted stuffed taupok (puff tofu) which you must add to your order. And for aficionados, put a century egg in too! Yep, you heard us right.
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