Chapter 1 : Prelude of ROJAK LINE

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

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Chapter 2: The soul of Rojak – The Finest Rojak Sauce

On discerning between an average and a great Rojak, Rojak sauce is quintessential. We tried ROJAK LINE’s sauce incessantly prior to the opening of ROJAK LINE stall just to get the Golden Ratio of the Rojak sauce. A great Rojak

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

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 chose Honey pineapple over normal type of pineapple.

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Chapter 4: The art of toasting

We believe that a well toasted You Tiao (dough fritter) and Tao Pok (bean curd) 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 5: Chilling good Rojak

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 6: Special homemade chili

All the chilli used in ROJAK LINE are homemade, instead of getting it from supplier. We purchased chili with the supplier in the initial stage of operating, however we decided to get our hands dirty by making the chili on

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Chapter 7: The Unsung Rojak Hero – Torch ginger flower

Whilst many may deem that the grounded peanut is the deuteragonist of a great Rojak, we can only agree to a certain extent. What makes a great Rojak sauce ticks, a crucial ingredient would be torch ginger flower. Torch ginger

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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

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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

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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

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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

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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

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