Chapter 6: Home made chilli

  • 28 July 2017
Chilli

All the chilli used in ROJAK LINE are home made, instead of getting it from supplier. It took hours to prepare the Chilli padi, at similar cost if compared with getting it from supplier. We would not go to this

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Chapter 5: Chilling good Rojak

  • 28 July 2017

During the initial opening of ROJAK LINE stall, we exposed all the fruits in the room temperature, and putting it back to refrigerator once the crowd was over. We were worried that the fruits will become not fresh back then.

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Chapter 4: The art of toasting

  • 28 July 2017

We believe that a well toasted dough fritter (You Tiao) and bean curd (Tao pok) are indispensable in a qualified Rojak. For this particular reason, we have to let consumer to wait for at least 7 minutes for us to

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Chapter 3: Rojak’s backbone – on deciding Rojak ingredients

  • 28 July 2017

On deciding which ingredients to become part of ROJAK LINE’s menu Rojak, we emphasize the quality of the ingredients, instead of serving you based on costing factor first. In choosing pineapple, we use Honey pineapple over normal type of pineapple.

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Chapter 2: The soul of Rojak – Rojak Paste

  • 28 July 2017
Rojak Line Sauce

In discerning between an average and a great Rojak, Rojak paste is quintessential. We tried ROJAK LINE’s paste incessantly prior to the opening of ROJAK LINE stall just to get the Golden Ratio of the Rojak paste. A great Rojak paste should not

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Chapter 1 : Prelude of ROJAK LINE

  • 15 March 2017
ROJAK LINE Rojak

We started from non F&B background. It was just a humble start-up that started from scratch. No experience in F&B industry, finding the right suppliers, planning for the concept of stall, renovating the stall etc… It means perseverance and hard works

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