Happened to be in Toa Payoh Central, so I went to kaypoh kaypoh see how the old rojak stall is doing. It is still as popular as ever!
They still have the same ordering protocol. Queue to order, pay, take a number, take a seat, collect your food when your number is flashed. So efficient, so simple. Just wait comfortably at your table. The little food court was packed to capacity.
Truth be told, I was never a very big fan of this famous rojak. My impression from years ago was it tasted a little flat salty and there was nothing particularly memorable among its ingredients.
This time, it changed my opinion a little.
Okay, it is still not very photogenic - rojak is never pretty. The ingredients were humble. Cucumber, bean sprout, jicama bean (mangkuang), pineapple, tau pok, you char kway (Chinese crullers), nothing very remarkable. Everything was under a blanket of dark brown sauce and crushed peanut, like a crushed peanut dune.
In the imaginary old photo in my memory, the dark hae ko (fermented prawn sauce) was thicker, pitch black and all over the cut ingredients smothering it like spilled sticky tar. There wasn't so much peanut also.
Oh this time the sauce was well balanced savoury umami with a bit more sweetness and nuttiness. I enjoyed it as a humble, affordable snack to while away some spare time or keep the tummy warm between meals.
If you need a place to hangout and a light tasty snack in Toa Payoh Central, can check out Soon Heng Rojak in the basement of HDB Hub.
Another rojak worth queueing for in Singapore - Brothers Rojak 👈 click
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