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.



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

The torch ginger flower that we put in is the optimal amount that will complement well with the Rojak sauce.

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 sauce.




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 our own.

It took hours to prepare the chili, at similar cost if compared with getting it from supplier. The cost will be in the contrary higher than the supplied chili if factored in the logistic and manpower cost.

We would not go to this extra miles if not because of the taste is much better.

Home made chili retained the fresh aroma from chili itself, and it is not adulterated by any food addictive. It is fresher and blends well with ROJAK LINE’s series Rojak for those who loves to have spiciness in Rojak.



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.

We sourced out refrigerator supplier, and invested in the chiller to keep the fruits fresh and cool.

As the first Rojak stall owner who used chiller to chill the fruits, we are glad that chilled fruits in Rojak will taste better and fresher compared to exposed it in the room temperature.



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 toast the dough fritter and bean curd, to make it crispy.

The taste of dough fritter and bean curd is in their best form while it is hot. Hence it is advisable to consume it as soon as you could.