Chapter 14: Code of Ethics – Hygienic Practice 【职业操守 – 卫生】

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.

对于某些人而言,或许只要一间档口/餐馆能够做出可口的食物,卫不卫生便已不再是一个值得讨论的问题。

我们认为在还没有进入主题:品尝食物之前,整洁卫生问题是首个必需跨越的门槛。

一个人很难知道一个档口/餐馆是否有着高规格的卫生习惯,尤其是因为厨房通常是个禁区。

多数食客是很难分辨一个端在你面前的食物,在这之前是否有先被清洗过,因为味道在多数情况之下都会被酱料所覆盖。一个有清洗vs没清洗的食物(比如说,米),在味道方面而言,其实只有极小的差异而已。

如果我们只是贪图于OK程度的卫生习惯的话,坦白而言,这将会为我们整个的日常运作带来方便。

我们不会,也不想如此。

比如说,所有的苹果在还没呈现出去以前,都必须经过无毒+适合清洗水果的溶液清洗一遍,才端出给你。

真有这个必要吗(只用清水清洗也可以了吧)?

我们相信过程跟成果同等重要。我们有义务在食物还没在被你使用以前,成为一个坚定的守卫者确保着食物的卫生。

诚如Esso标语:We are drivers too.

We are consumers too.

Chapter 13: Out of the frame – Would a vegetarian Rojak taste good? 【 超越现状 – 素的Rojak会好吃吗?】

A framed question can often box someone into a superficial predicament when one could resolve the question by answering out-of-the-frame.

Perhaps it is the right questioning (first) of how a wonderful cellphone would perform & look like, and (followed by the right execution) revolutionized the whole cellphone industry.

How would a wonderful Rojak be exceptionally tasty?

This is the direction that guides us into creating the truly tasty Rojak.

Fixating on ‘vegetarian theme’ would not resolve the true issue that lies behind it.

The gist of the issue is what makes a Rojak taste truly exceptionally delectable, and how to create and ultimately present the Rojak to you.

We would use meaty product, if it is absolutely tasty. The same principle goes to vegetarian product. We are not bigoted on using vegetarian ingredients.

We believe that a Rojak sauce that comprised of vegetarian (sweet fruit veg) ingredients would surpass the conventional Rojak sauce taste.

Hence, we use it.

We will answer the question directly even if we think that it is an inapt question, to begin with:

Yes.

当一个人面临着受局限的问题时,往往会忽视了真正的问题,从而陷入困境。唯有跳出框框,才可能真正地看透及解决问题。

在创造手机时,或许是(首先))因为业者提问了一个正确的问题:怎样的手机为之真正的好,(接着是正确的着手)从而颠覆了整个手机行业。

怎样才能做出一个极度好吃的Rojak?

这是我们从始而终在创造Rojak时引导着我们朝着一个方向。

总是围绕着素食课题,显然不是问题中的问题所在。

真正的问题在于,什么才可以做出最好吃的Rojak,及怎样做出它然后呈现出给你。

我们会选择使用肉类食品,前提是必需带来为食物带来绝对美味。素食亦然。在抉择酱料材料的课题上,一味地拘泥于使用素食材料不是我们的原衷。

我们相信无肉类(甜蔬果类)的Rojak酱超越了传统的Rojak酱口味。

而正是因此,我们才选择使用它。

对于此开章的问题,纵然我们认为问的问题不太恰当,但还是选择了正面地回答此问题:

会。

Chapter 12: In becoming a Specialist – Repetition is a crucial prerequisite 【成为专家 – 熟能生巧 (术业有专攻)】

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.

 

在通往成为任何一个领域的专家时,重复不断地运作同一件事不能保证一个人就可因为这样而成为一个专家,但重复不断地运作同一件事将是成为专家的先决条件。

当一个人在不断重复着相同工作时,他/她才能从其中发现到一些可再改进的极细微的事物,前提是他/她有着想要改进的欲望。而此时从每天所吸收的宝贵反馈就将发挥其作用,进一步的把他/她跻身成专家行列。

每天重复的准备Rojak给你们,可让我们不断地从中挑出极小的毛病,并不断的改善它。而这,也将让Rojak精益求精地变得益发好吃,也因此从中成为一名Rojak专家。

如何掌控好一件事物的一切细节,将是分辨出此人是否是个专家的关键所在。

Chapter 11: Life as a hawker – Tiring, sweltering & long working hours 【小贩的生活 – 疲惫,闷热,偏长工作时间】

Before starting the life as a hawker, we were undeterred by our friends and families who cautioned against the potential tolling works that are associated with F&B industry. It is when we came on board and realized that it is true that working in F&B industry is taxing. Further aggravating the situation would be the relatively constrained space and sweltering environment. From the outsider point of view, it may looked easy for a vendor to operate a stall.

It is not.

After deducting all the operating, food and miscellaneous cost, majority of an average hawker will incur losses, and only a small percentage of them can generate net income that is indifferent with a blue-collar worker. The net income of a ‘long queue’ hawker would be indifferent with a white-collar professional, but at the expense of much higher time and labor to earn it. And it may well explain why the turnover of new hawker stall is high, and it is regrettable that some quality stalls just could not sustain over the time and close shutter.

It does make sense for one to eat over at hawker eateries, if the hawker stall delivers great food, if you counted all the efforts in crafting out the recipe + preparation time + logistic of getting all the ingredients + time and effort of clearing up the crockery after the operating hours.

This is hereby giving our highest salute to all the hawkers, who commit their life to produce great food to the public, and for those who recognize the inside value of each served meal.

 

在还没踏入小贩的生活之前,父母朋友们都曾告诫过我们关于做餐饮业将会有很多工。我们从事其中后,才深深地了解到做餐饮业真的会是非常地累。雪上加霜的是,我们必需在相对小的空间运营,及炎热的环境下操作。

对于一个外来者而言,像经营这样一个小档口看似简单。

其实不然。

在扣除完所有的营运成本,食物成本等等,多数的普通小贩都还是将陷入亏损,而只有小部分的小贩还能赚取跟蓝领阶级人士不相上下的收入。而排长龙的小贩所赚的收入与白领阶级的人士是不相上下,但必须费上更多的时间及精力来赚取。这或许可解释为何许多新开的档口很快就支撑不下,而更有一些好吃的档口也是支持不下而选择关门。

身为消费者,如果一个摊主所呈现的食物是属于很好吃,他(她)应该考虑在那里品尝。原因是若要做出一个好吃的独有秘方已是件极难的事了,再加上准备食材,运输,清理餐具的一切时间精力,这所有一切对于消费者所得到的价值将远超于所付出的价格。

在这里,我们向所有为大众尽心尽力的呈现好食物的摊主们致敬,也向体认到一个好食物里面价值的消费者们致敬。

Chapter 10: Special chapter: In the battle with marketing of meat industry player – Reviving the image of Absolute Tastiness of Sweet FruitVeg (Vegan & Vegetarian) food 【特别篇章:与肉食经营者之间的角斗 – 重新还原甜蔬果类(素食)的绝对好吃形象】

We are coming from a background who consume meat. We certainly understand the hype of eating meat and the wonderfulness ingrained in the mind even before consuming the food.

While we are not here to debate about the tastiness of meat, we are awed by how general public may perceive about the blandness of a Sweet FruitVeg (Vegan or Vegetarian) dish would be. We are part of them previously as well. This should give credits to the successful marketing of meat industry player.

Think again.

What makes Kentucky fried chicken great is its seasoning, instead of the chicken. One should aware that most, if not all of the KFC seasoning are derived from spices, which are plant-based (vegetable), which in turn make KFC tastes great. The unlabeled ‘vegetarian/vegan’ absolute tasty food list goes on: grape, chocolate, potato chips, pistachio…

Vegan & Vegetarian food can be sinful, sexy, and exceptionally tasty, just like or surpassing the meaty products, for sure.

 

我们本身也吃肉。我们绝对了解所谓吃肉的美味,甚至于在还没吃肉前已藏在脑海里的美好。

我们并无兴趣想要针对到底肉类好不好吃来进行一场辩论,我们只是对普片大众关于甜蔬果类(素食)的刻板单一口感印象感到相当震惊。我们在这之前也是其中一员。我们可将此现象归功于肉类经营者的成功行销。

不妨再想一想。。。

肯德基炸鸡的美味来源,起自于肯德基独有的炸鸡粉,而不是它的肉鸡本身。各位必需了解到,肯德基炸鸡粉的成分,多数,亦或者是全部都来自于香料,而香料取自于植物(素),而正是这才让肯德基炸鸡如此的美味。不被素所标签的绝对好吃食品多不胜数:葡萄,巧克力,薯片,开心果。。。

甜蔬果类(素食)绝对也可以充满罪恶感,富有魅力,绝对好吃,就像甚至超越肉类食品般的美好。

 

Chapter 9: The relationship between Quality & Price – Quality comes with a price 【品质与价格之间的角力 – 为品质所需付出的价格】

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.

 

在所有领域中,伴随着高品质的将是随之相应提升之价格。当一人在购买任何一项低价格的产品,比如食品时,他(她)必需考虑一个恒久不变的定律-每一个生意的底线就是获利。

任何一个卖家都可定下‘低价’来吸引买家,最终关键在于幕后准备食材者是如何准备食物,以及所呈现出的食物将可能会是用上什么材料制作的,这是每个人在购买产品时所该一直询问,或更恰当地,质问的。

在制作最顶级的Rojak时,我们在选择食材上的抉择的首要考量是基于食品所能带出来的最终产品,也就是‘极度好吃’的口感。在很多情况之下,这意味着我们必需为之承担着高成本。我们相信这是制作顶级食品的必经过程,我们也时刻将食品品质所带来的产品(极度好吃)为我们制作食品时的最主要的考量。

在总结这篇章时,我们想引用一位传奇投资者,Warren Buffet的格言:购买产品时的价格是一回事,购买所得到的价值是另一回事。

Chapter 8: Uncompromised in top notch quality – Devil lies in the details 【坚守最高品质的承诺 – 恶魔藏于细节里】

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.

 

我们相信在制作最顶级上佳Rojak的整个过程里,每一个细节都将发挥着其关键作用-从Rojak的独特酱料Rojak的材料烘烤艺术特别自制辣椒口味,到档口的卫生严格标准等等。我们相信一个最小的细节,比如吃Rojak用的竹签 (skewer/stick)的长度及厚度,都最终影响到食客在品尝到一个上佳Rojak时的满意度。

要长期的坚守着食品的最高品质,必需取自于档主本身对其之坚持。而对此,我们也坚持的将一切最微小的细节做好,以呈现最高品质-最好吃的食物给你。

Chapter 7: The Unsung Rojak Hero – Torch ginger flower 【隐藏的Rojak英雄 – 姜花】

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 paste ticks, a crucial ingredient would be torch ginger flower.

Torch ginger flower has a unique natural flavor that will bring out the Rojak paste to be more flavorful.

From our point of view, the torch ginger flower that we put in is the optimal amount that will complement well with the Rojak sauce, and the amount of ginger flower that we put in as compared with other Rojak stall is at least 3x more.

Although the cost of ginger flower is relatively high, we remain committed to put in the optimum amount of torch ginger flower into the Rojak paste.

 

许多人或许会认为花生碎在Rojak里头扮演着‘第二主角’的身份,我们只能对此说法有着某种层度的认同。

我们认为,姜花,乃是让一个上佳Rojak有着画龙点睛的效果。

姜花所拥有的独特香味可为Rojak酱本身带来更丰富的层次感。

我们认为,我们现在所放的姜花与Rojak sauce之间相辅相成,且是最佳比例,而我们缩放的量也比其他外面所放的多至少三倍以上。

虽然姜花的成本相当高,我们还是坚持放入最佳比例的姜花进Rojak醤里。