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Leaving No Stone Unturned – Tangy, Loaded & Interesting Question & Answer

ROJAK LINE Q&A

Do you do delivery?

Yes, we will use Lalamove for delivery. The delivery fee is based on the destination from our stall location, as well as the quantity of order. Please check with us for the actual delivery fee.

 

Why can’t you waive off delivery fee, or charge a small amount of delivery fee, like some other eating outlets?

Upon pricing the Rojak, we do not price in delivery fee.

The manpower and transport cost are relatively high in Singapore. If we were to absorb the delivery fee, we will need to sacrifice the quantity of the food, or (worse) quality of food, or increase the price, which either way is not a desirable solution for us and consumer.

You may aware that a famous fast food eating chain has 2 different menus, one for delivery and one for in-house menu.

We do not want to have 2 menus, and believe that option of having a constant menu plus delivery fee borne by consumer is the best trade-off for consumer that require delivery service.

 

What constitute of an extremely tasty Rojak?

You’ll feel exceptionally satisfying after tasting the Rojak.

 

Why do you choose Rojak, instead of other dish to sell at your stall?

We love Rojak. We would like to bring back the exceptionally satisfying feeling when one tasted a finely crafted Rojak, and we believe we have delivered as promised.

 

Is Rojak your repertoire?

No.

 

Why don’t you introduce more food option in this case?

The space is relatively constraint, and delivering one truly tasty Rojak require more works than most would imagine.

We would like to produce and deliver a truly tasty Rojak professionally, without compromising the quality of Rojak by diverting our attention to other dishes.

 

Is working as a hawker challenging?

There is no job that is not challenging.

 

When have you started?

Since 30.03.2016.

 

Do you do Rojak Live Station?

Yes. Please refer to ROJAK LINE live station link, or contact us if you have more inquiry.

 

Would a Rojak without shrimp paste/hae ko taste good?

To us, the real question should be: Would a Rojak with shrimp paste/hae ko taste good?

 

Why is your price always higher than the rest? 

It is because of the higher price that allows us to produce the finest Rojak to you in return. We are only interested to produce an absolutely wonderful product, with a reasonable price, instead of a get-by product, at a fantastic price.

The product will have superior value, and consumer is getting back superior value in return.

We believe this is best ‘win-win’ situation for us as well as consumer.

 

Dissecting Price: Cracking the Code. Is consumer getting the value for what they are paying?

Some discerning consumer may wonder why would he/she spend on a ‘high priced’ Rojak while he/she can have a $3.50 meal, say char kway teow (fried noodle) , or a $3 Rojak in other outlet.

On surface, it looked just silly.

You may know why you should spend on ROJAK LINE Rojak, if you read the Defining the Finest Rojak , and if you have tried ROJAK LINE Rojak, instead of other Rojak.

If one looks close up, (most of) the $3.50 char kway teow consists of- kway teow, and ingredients: bean sprout, Chinese sausage, prawn, fish cake.

Ingredients: bean sprout, Chinese sausage, prawn, fish cake is what one’s paying for the $3.50 char kway teow, or, $3 in this case (assuming the kway teow is $0.50)

$5.50 Rojak is what the bean sprout, Chinese sausage, prawn (deshelled), fish cake in this case.

As the discerning consumer may put priority on quantity over quality, he/she may know by now that the portion of the ingredients of char kway teow is dwarfed by the ‘high priced’ Rojak.

That’s before we are entering the topic of quality.

We believe it is superfluous to discuss more on the taste at this stage. It’s absolutely delicious.

We don’t put much emphasis on the environment, fancy packaging, entertainment, but instead putting emphasis on what we deem the most important- the taste, and hygiene.

The savings on the interior design, rental, fancy packaging, entertainment, are all translated back into the quality and quantity of the food that we served.

Many consumer may not realize the process of preparing food is costly & tedious. The act of washing the food, for instance, may skipped by some vendor, for the fact that you as the consumer most likely would not be able to discern the difference.

It’s a commitment from us, to serve absolutely delicious food with high hygiene practice.

Are you trying to paint that the industry is insidious, and you are the only few saints?

We are trying to say that thing does come with a price.

If a seller provides an exceptionally product/service, that is unparalleled, with the heart to deliver the product/service with high standard (even if the seller does not need to do so), it is the job of the seller to convey such message, and it’s up to the consumer to choose if they prefer to have such product/service.

We believe the real discerning consumer is able to discern this often unspoken truth, by now.

 

Would foreign tourist ‘accustomed to’ or like our Rojak?

There is no need to accustom to the taste of ROJAK LINE series Rojak, it is the universal tasty food.

We believe that regardless of the origin of country where the tourists are coming from, they will love our Rojak.

 

Is there any health benefits when consuming Rojak?

If you are buying Fruit & Vegetable Rojak, it is good for health.

 

Can a young hawker cook a tasty food?

Age does not/should not define if the cook can really deliver a tasty food.

If the ability of cooking an exceptionally tasty food is directly correlated with age, a 85 years old cook better than 65 years old, 65 years old is better than 45 years old and so forth, it would be the greatest industry for real old person to join in.

It is a rather naive idea to count on someone based on, or at least heavily weighing on the factor of age for the culinary skill.

We have witnessed as many young hawkers/cooks/chefs (as well as middle age, or old age) that are capable of delivering fantastic food to the consumer, whom we count ourselves as one too when we are off the work, that we don’t fixate the culinary skill on age at all.

 

Will a vegan and vegetarian food taste good?

The impression of vegan and vegetarian food of being bland should be shattered by the fact that most of the sauces are made from spices, which in turn are from vegetable (vegan), and which in turn make most of the dishes taste good.

You may know that most of the poultry food are seasoned with spices/sauces (vegan and vegetarian), and it then make the poultry food taste good.

If you love brand X fried chicken, you know by now that most, if not all of the spices that make the chicken tasty are derived from plant-based ingredients.

It is how the chef creates the food that matters.

Just like ‘Can a young hawker cook a tasty food?’ question, it is rather a malicious bias.

And yes, vegan and vegetarian food will and can taste good.

 

There is review saying that the portion is small. How do you respond to this?

The paper tray that we are using now (2017-2019) for the small Rojak is square type, deep and narrow. It looked small, but if you put in a rectangular, shallow and wide plate or putting into our take away box, the portion looked healthy.

Most of the food seller would use plate instead of the type of paper tray that we used now, but we feel that our customers are of intellect kind and would not be bothered much by the appearance of how we served the Rojak.

 

How does your product bring in value for corporate who may be interested in purchasing your product?

Regardless if you are corporate or individual consumer, consumer will get supreme value and satisfaction when consuming ROJAK LINE series Rojak.

If you are working in the purchasing/HR/sales department, and would like to please and retain your customer/talent staff/client, a treat like ROJAK LINE series Rojak will definitely gratify them, and hence potentially achieving the lower cost of turnover and higher retention rate.

 

Is being contrarian your gambit?

Being obsessed in creating absolutely tasty food is the ‘gambit’, or rather, the principle.

 

What drives ROJAK LINE in providing the finest Rojak?

The desire as a consumer who would like to taste an extremely tasty Rojak.

Commercially, by selling an extremely tasty Rojak, we will be able to get a decent lifestyle.

 

How do you define ‘the finest Rojak’, especially the finest Rojak sauce?

The taste must be absolutely tasty, by all standard.

The level of tastiness must not be compromised by lowering the bar (or being just good enough), but instead consumer must be exceptionally satisfying after tasting the Rojak, AND the level of satisfaction must remain the same or similar from the first bite till the last bite.

 

How can you proclaim that you are the finest Rojak while your ingredient is not top-of-the-line?

The argument hinges on if one’s using ‘top-of-the-line’ ingredient, and then it is qualified as being the finest product. Or else, it is outrageous for you proclaiming yourself as the producer of the finest product/service.

If using lobster (or any other ‘top-of-the-line’ ingredient) in a fried rice is the key in forming the finest fried rice, it is arguably that a great number of people can qualify themselves as possessing the finest frying rice skill, instantaneously.

Can a wild tiger prawn fried rice taste better than a lobster fried rice? Will lobster fried rice certainly taste better than wild tiger prawn fried rice?

Can a fine DSLR shoot the best photograph than the ‘top-of-the line’ camera?

Won’t Ocean’s Eleven (or Ocean’s series movie) clinch the Oscars due to the exceptionally strong casts?

And, will a slideshow ever able to win the Oscars?  (2006 An Inconvenient Truth)

Besides, if putting in ‘top-of-the-line’ ingredient (like the fried rice case, putting lobster in fried rice) in our standard serving, it will invariably pushing the price to be near prohibitive. It is more idealist than realist.

It would be much better for consumer to buy any of the ‘top-of-the-line’ ingredient as they want by themselves, and consume it with ROJAK LINE series Rojak (or in the fried rice case, buying lobster yourself and putting in with the chef’s amazing wild tiger prawn fried rice).

And for those idealist who still insist on ‘top-of-the-line’ ingredient argument:

How could you ascertain if whatever ingredient that you put in, for eg, that ‘American turnip’, is the ‘top-of-the-line’ turnip (since there is always something that is more expensive)?

And if you do certain about it, would the ‘finest Rojak’ of say $550 per plate sounds ideal to you?

A movie/photograph does not necessary require top-of-the-line equipment, you as the viewer will know it once you watched a fantastic movie/photograph.

You’ll know that if it is the finest Rojak once you tasted one.

It is the finest Rojak.