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 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 6: Special homemade chili 【特别自制辣椒】

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.

 

所有ROJAK LINE所采用的辣椒都是自制,而不是从供应商方面采购。

刚开始时我们是向供应商购买辣椒,然而之后我们决定自制辣椒,就算自制辣椒其实可说得上是自找麻烦。

自制辣椒得耗上相当长的时间,费力,而自制辣椒的成本本身也会与供应商采购的辣椒不相上下。倘若考虑到运输及人工成本,自制辣椒的成l本将比向供应商取货来的更高。

若非自制辣椒比起供应商辣椒口感来得更好,我们肯定不会不辞辛苦地自制起辣椒。

自制辣椒保持着辣椒本身的香味,也不会被食物添加物影响了辣椒本身的味道。自制辣椒比较新鲜,也与ROJAK LINE系列的Rojak极为搭配。这对于爱吃辣的人来说是个好消息。

 

Chapter 5: Chilling good Rojak 【冷藏水果所带来的美味】

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.

 

刚开业时,我们都是把切好的水果摆放在外,而当人潮高峰期过后,再把水果放进冰箱里。在当时,我们是极度担忧水果的新鲜度,担心水果在室内相当的高温情况下还能不能保持水果应有的新鲜度,甚至导致水果发臭。

就此,我们就到市场上寻找着适当的器材来解决这个问题。而在寻找到合适的桌面冰箱以后,也立刻投下资金购置这台机器以保存水果的新鲜度。

我们感到欣慰的是成为新加坡首家使用桌面冰箱冷藏水果的Rojak摊主,而相较于把水果曝放于室温环境,冷藏的水果将为Rojak本身带来更好的口感,也将更为新鲜。

Chapter 4: The art of toasting 【烘烤的艺术】

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.

我们相信一个烘烤得当的油条及豆卜乃是在一个好的Rojak当中扮演着必不可少的角色。也正因为如此,我们必须让食客等上至少7分钟已让油条及豆卜烤上适当的脆度。

我们强烈建议食客能在油条及豆卜还热的情况下吃,因为在这时的油条及豆卜会拥有最佳口感,及将为食客带来最高满足感。

Chapter 3: Rojak’s backbone – on deciding Rojak ingredients 【Rojak的关键躯壳 – 挑选Rojak材料的抉择】

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 choose Honey pineapple over normal type of pineapple.

Sliced honey pineapple

Sliced honey pineapple.

Honey pineapple

Honey pineapple

In choosing guava, we choose ‘Luo Han’ guava- a premium Guava over normal type of guava.

Sliced guava

Sliced guava

Guava

Guava

In choosing cucumber, we choose Japanese cucumber over normal type of cucumber.

Sliced japanese cucumber

Sliced japanese cucumber

Japanese Cucumber

Japanese cucumber

We have chosen a very good quality dough fritter (You Tiao) and bean curd (Tao pok) after long time of searching the best fitted dough fritter and bean curd. Both of it matched extremely well with ROJAK LINE’s Finest Rojak sauce.

 

在挑选Rojak材料的过程中,我们首要的注重Rojak材料的所带来的品质,而非将材料价格因素放于首要考量以内。

关于选择黄梨,我们选择‘蜂蜜黄梨’,而不选择普通黄梨:

Honey pineapple

Honey pineapple

Sliced honey pineapple

Sliced honey pineapple

关于选择番石榴,我们选择罗汉番石榴,而不选择普通番石榴:

Guava

Guava

Sliced guava

Sliced guava

关于选择黄瓜,我们选择日本黄瓜,而不选择普通黄瓜:

Sliced japanese cucumber

我们所采用的油条及豆卜都拥有着高品质。所采用的油条及豆卜都是在长时间寻找合适供应商后才找到及采用的。油条及豆卜都是与ROJAK LINE酱有着极好的搭配,所碰撞出的口感也极佳。

Chapter 2: The soul of Rojak – The Finest Rojak Sauce 【Rojak的灵魂-独制顶级Rojak酱】

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 sauce should not be too sweet, absolutely tasty, has wonderful smell, and should blend well with all the ingredients of Rojak.

We used our secret recipe to expel the pungent smell of typical shrimp paste (‘Haeko’) while retaining the unique taste of it.

The taste is absolutely amazing when it combines with ROJAK LINE’s selected ingredients and ROJAK LINE’s Finest Rojak sauce.

 

要区别一个普通与一个上等的Rojak,关键在于Rojak的酱。

在开业前,我们不断地尝试品尝Rojak酱,以求达到一个我们认定的黄金比例。

一个上等的Rojak酱,必需不可过甜,极度美味,有着芬芳的香味,以及必需与Rojak材料的口味有着极佳的搭配。

我们使用我们独有的秘方,以将虾膏本身的臭腥味摒除,却保留其独有的口味。

经过我们调制以后的Rojak酱,极度搭配我们挑选的Rojak材料,吃起来的感觉会带来绝佳口味。

Chapter 1 : Prelude of ROJAK LINE 【ROJAK LINE前传】

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 to get all the things right.

We chose Rojak simply because we love to eat Rojak. We believe that we can create a truly delectable Rojak (we called it ‘The Finest Rojak’) for all the Rojak lovers, and bring back the old good feelings when someone tasted an absolutely delicious Rojak.

Choosing to become a hawker is not always a easy path to go. But we are glad that many including DJ, celebrity, food blogger, food critic do love our Rojak, commented or written great reviews, and recognize that ROJAK LINE has delivered the best(finest) Rojak.

我们刚开始时并不没有做饮食业的背景。

所有的一切也必须从零开始。

没从事饮食业的背景,就等于一开始比如说从寻找合适的供应商,档口的装潢设计摆设等等,都必须花上更长时间及更多精力以达到我们想要的标准。

选择售卖Rojak,原因是我们本身就是个非常喜欢吃Rojak的人。我们相信我们能创造出一个真正极度好吃的Rojak-我们称之为The Finest Rojak,同时为每一个品尝到一个极好Rojak的人带来品尝以后的极高满足感。

从事小贩这行业绝对不是一条好走之路。很多人包括DJ, 名人,饮食博客,饮食评论家都喜爱我们的Rojak,给与好评,认同ROJAK LINE的确实现了创造出最好及最好吃的Rojak的承诺,对此我们深表感谢,也承诺在未来的日子里会永续不断地做到更好。