**For full post and pics**: https://www.lauhound.com/2013/02/toa-...
Toa Payoh Rojak is where I went at Old Airport Road Food Centre to get my rojak fix. Rojak can mean many different things depending on where you are as there are many different versions that are very different from each other. They are all basically a type of salad, but today we’re talking about the normal Singaporean fruit rojak that has cucumber, pineapple, jicama, bean sprouts, deep-fried tofu puffs and cut up you tiao (fried crueller). This is topped with ground peanuts and a dressing is made up of water, belacan (shrimp paste), hae chor (shrimp paste), ginger bud, sugar, chili, lime juice and maybe a few other spices.
Now, I knew this was a well-known stall. However, researching later I found out that a lot of people consider this the best rojak stalls in Singapore. As such there is a long line here and they actually have a real numbering system where your number pops up on an electronic sign when you’re rojak is ready, which I liked as it was a lot more efficient.
I found this video on youtube of the chef at work, you can find the link on my blog.
The sauce here was quite good; it was sweet as it normally is, a bit spicy because of the chili paste and had a good fermented flavor from the shrimp paste. The ingredients were all fresh and good tasting. Another thing I liked was that the you tiao was crispy as they toast it before you serve it so you don’t get a soggy you tiao. Overall, it was a very solid version. Now I will caveat my rating in that I don’t love fruit rojak as a dish, it’s pretty decent, but not something I really crave. It’s more a side dish to me, so while I thought that while this was quite good for rojak, but it’s still just rojak to me. 8.25/10
Updated 5 months ago | 3
Updated 1 year ago | 1
Updated 1 year ago | 2
Updated 8 months ago | 48
Updated 2 years ago | 1