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2013-08-30
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If Chow Yun Fatt eats here, that's good enough for me. It's the best rojak because they do not stinge on using good ingredients. I like the prawn paste here because it is less salty compared to others, and the yu tiao is fresh and crunchy. You rarely find freshly sliced ginger flowers used for fragrance in rojak anymore. All this all together and you end up with rojak that has plenty of crunch, taste and flavour! One way to get all the yummy goodness is to use the beansprouts to soak and scoop
I like the prawn paste here because it is less salty compared to others, and the yu tiao is fresh and crunchy. You rarely find freshly sliced ginger flowers used for fragrance in rojak anymore.
All this all together and you end up with rojak that has plenty of crunch, taste and flavour! One way to get all the yummy goodness is to use the beansprouts to soak and scoop up the last bits of sauce for the best satisfaction.
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