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2013-08-17
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Whenever I am at Toa Payoh HDB hub, I will never fail to order rojak from Soon Heng. The queue for the rojak is very long, but definitely worth the wait. The trick is to get the person who finished his meal first to quickly queue for it. The reason for the long wait is because the uncle prepares each plate individually so that the flavour and freshness is not lost in a large batch. The prawn paste here is very fragrant and it is the mix of the alkaline water, chili and etc which the uncle used i
Whenever I am at Toa Payoh HDB hub, I will never fail to order rojak from Soon Heng. The queue for the rojak is very long, but definitely worth the wait. The trick is to get the person who finished his meal first to quickly queue for it. The reason for the long wait is because the uncle prepares each plate individually so that the flavour and freshness is not lost in a large batch. The prawn paste here is very fragrant and it is the mix of the alkaline water, chili and etc which the uncle used in making the "base" of the rojak that made it so addictive. In addition, the ingredients are also very fresh, the you tiao and tau pok is crisp, pineapple, cucumber, mang guang, bean sprouts etc are all fresh and are all well coated and tossed with the prawn paste. The peanuts also add some crunch and the serving of peanuts is very very generous. Do try it if you havent. The rojak here costs $4.
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