Chapter 12: ROJAK LINE Delivery

Please contact us about which Menu that you would like to order, your preference of spiciness, or any special request that you may have. Please provide us your name, address of delivery, and time of delivery upon ordering.

Note: ROJAK LINE or third party delivery professional will strive to reach the delivery place on time. An allowance of 15 minutes from the time of delivery is required. For eg, if the intended time of delivery is 11am, delivery will be delivered between 10.45am – 11.15am.

We will send you a confirmation acknowledgment after you had sent the order.

Please make the full payment once we confirmed that we have received your order.

Delivery fee will follow Lalamove pricing. Please download the app to check for the delivery fee, or we will let you know upon you providing us the delivery address. For the weight limit and size limit of each delivery vehicle (Motorcycle / Car/ Van/ Lorry), please refer to Lalamove webpage.

ROJAK LINE and third party delivery professional are unable to foresee any possible scenarios such as traffic conditions, vehicle breakdown, security clearance (if any) or any event that is outside of human control which will affect the punctuality and quality of delivery, and will not bear any costs or losses due to this.

Please feel free to contact us should you have any question or inquiry.

 

Luxury Rojak

Toasted You Tiao and Tau Pok, Honey Pineapple, Japanese Cucumber, Guava, Turnip, Red Apple, Rose Apple, Mango, Tea-Century Egg. Seaweed Cod Fish, Cuttlefish, ROJAK LINE’s Finest Rojak Paste, Peanuts and Chilli.

 

Due to fruits seasonal factor, we may substitute the above mentioned fruits by other fruits.

Luxury Party Set

$100 ideal for about 14 – 17 pax.

 

$150 ideal for about 23 – 27 pax.

 

$200 ideal for about 33 – 38 pax.

 

Toasted You Tiao and Tau Pok, Honey Pineapple, Japanese Cucumber, Guava, Turnip, Red Apple, Rose Apple, Mango, Tea-Century Egg. Seaweed Cod Fish, Cuttlefish, ROJAK LINE’s Finest Rojak Paste, Peanuts and Chilli.

 

Due to fruits seasonal factor, we may substitute the above mentioned fruits by other fruits.

Chapter 11: Code of Ethics – Hygienic Practice

Some may regard that if a food stall/restaurant delivers tasty food, he/she may feel indifferent on the hygiene practice of a stall/restaurant.

We believe that hygiene practice should be the first barrier to cross for any given food stall/restaurant, before entering the topic of discussing about the tastiness of the food.

It would be hard for one to know if the food stall/restaurant espouses high hygiene practice, especially since the kitchen area is a restricted area.

Most would also not able to discern from the taste if the food ingredients has been washed before it is cooked and served out, since the end result (the taste) would most likely be coated by sauces. The difference in terms of taste between washed ingredients and unwashed is (for eg, rice), in reality and unfortunately, razor-thin.

It will make our life much easier if we practice in an OK-standard of hygienic practice.

We don’t, and we won’t.

For eg, each and every apple that we served out, will be washed by a non-toxic drops that is suitable for cleaning fruits.

Would we be necessary to go into this extra mile by all standard (since we can just use tap water to wash it)?

We believe that the means of getting to an end is just equally important. We have a duty to stand as the stalwart sentinel to ensure that the food is hygienic, before being consumed by you.

As Esso goes: We are drivers too.

We are consumers too.

 

Chapter 10: In becoming a Specialist – Repetition is a crucial prerequisite

On the path towards becoming a specialist in any field, repetition does not guarantee that someone will become a specialist, however it is the prerequisite in becoming a specialist in any particular field.

When someone keeps repeating the same works over and over again, he/she will then only be able to glean all the microscopic things that need to be improved further, if he/she has the desire to keep improving his/her products/services. The feedback that he/she gathers daily will become his/her precious friend in pushing him/her to be the specialist in the field.

In preparing Rojak day in and day out, we will then be able to discover all the itsy-bitsy matters that could potentially be improved further, thereby producing Rojak better day by day, and hence becomes a Rojak specialist.

How well and professional a person can handle all the minuscule details is the key in differentiating between a generalist and a specialist.

 

 

Chapter 9: The relationship between Quality & Price – Quality comes with a price

Across the board, high quality always goes in tandem with increased price. In considering buying low price product like food, one must consider the fundamental fact that every business is looking for profits. While any seller can set the price as ‘low price’ to entice the buyer, ultimately what and how the food is prepared behind the scene and being served out remains a crux question that one must constantly ask oneself.

In crafting the finest Rojak, we select the ingredients based on the quality of the combined output (absolutely delicious taste). In many times, it means we have to bite the bullet of higher cost. We believe that this is the necessary path which we must undergo, and we will always place quality (absolute tastiness) as the foremost priority.

In summing up this particular chapter, we would like to quote the legendary investor, Warren Buffet on investing (or in this case, purchasing):

Price is what you pay, value is what you get.

 

 

Chapter 8: Uncompromised in top notch quality – Devil lies in the details

We believe that every little details plays a key role to form the finest Rojak – from the taste of Rojak sauce, Rojak’s serving ingredients, the art of toasting you tiao and tao pok, taste of special homemade chili, to the hygienic practice of the stall etc. We believe that even the smallest details such as the length and width of the skewer(stick) would influence the optimum utility when one’s tasting the finest Rojak.

To maintain the highest quality of food would require consistent efforts from the stallholder, and we are committed in handling all the nitty-gritties to craft out the best quality food to you.