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.
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.
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.
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.
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.
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.
In choosing guava, we chose ‘Luo Han’ guava- a premium Guava over normal type of guava.
In choosing cucumber, we chose Japanese cucumber over normal type of 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.
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.
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.
Toasted Tao Pok (Bean Curd) with ROJAK LINE’s Finest Rojak Paste.