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2011-10-06
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The key to eating this rojak is to have patience. No matter what time of the day, there is always a long queue. They used to have a number system that allowed you to take a number first and come back later but after the food court underwent a renovation, they abolished the system as well. Now, you are expected to join in the queue and wait for your turn.I was there around 4.30 pm and stood in the queue for about 35 minutes before i gotta order. But if you ask me whether such effort is worthwhile
I was there around 4.30 pm and stood in the queue for about 35 minutes before i gotta order. But if you ask me whether such effort is worthwhile. I am going to tell you it definitely worth every bit of it as this is one of the nicest rojaks in Singapore.
I have to commend on their efforts in insisting on using the freshest ingredients. They are using a rather good prawn paste as a base and have gotten the balance between sweet and sour perfectly. A generous amount of peanuts was given together with cuttlefish, you tiao, tau pok, turnips, cucumber, pineapple, cucumber, bean sprouts etc.
The price has been increased from $2 to $2.50 but still this is a plate of rojak is still very good value in money.
Recommended.
張貼
