Malaysia
Singapore
Thailand
Rojak is one of the most eclectic salad dishes in the world, if you ask me. This staple in Singapore’s hawker scene is unlike any other salad out there, and makes getting your daily fibre intake so much more appealing. One popular spot for rojak is Gu Zao Rojak in Ang Mo Kio, located within 347 Food House.
Gu Zao Rojak has been running since 1998, and has since grown to become one of the most popular rojak stalls in the country. The stall is helmed by a single elderly uncle, who crafts each plate of rojak by himself within his little space.
Aside from selling rojak, he also roasts his own otah, making for a super unique flavour combination.
Uncle’s rojak is available at 3 different price points: S$3.50, S$4.50 and S$5.50.
Once you make your order, you’ll be able to watch as Uncle chops up ingredients and mixes up the rojak for you. You can also opt to add on Uncle’s Otah for S$0.60 or S$1.20, depending on the size you choose.
What I tried at Gu Zao Rojak
I settled for a S$4.50 portion of rojak. When I opened the box, I was greeted by a generous amount of assorted rojak ingredients topped with brown sweet sauce and a liberal sprinkle of crushed peanuts. The ingredients used included jicama, you tiao, apple chunks, cucumbers and beancurd puffs.
Gu Zao Rojak’s sweet sauce struck a nice balance between being sweet and slightly spicy. The fragrance of the fermented prawn paste managed to shine through without overpowering the other elements of the dish, and was strong enough to furnish the less intense ingredients with its robust flavours.
The Gu Zao Rojak uncle grills his you tiao freshly at the store, ensuring that every piece is super crunchy and warm when served.
The you tiao aspect of the rojak did not disappoint me, as it was crispy and a textural delight. If you love crunchy things as much as me, you’ll definitely love how light the rojak is, and I certainly enjoyed that it wasn’t too dry or oily.
Lau Hong Ser Rojak: Homemade sauce at 50-year-old stall open till 1am
The large pieces of jicama were crunchy and crisp too, with a bland and nutty flavour. When paired with the sweet rojak sauce, it became more flavourful, and the crushed peanuts added an extra dimension of nuttiness too.
The other aspects of the rojak, such as the apple slices and pineapples, were pleasant and gave the rojak varying tastes and textures. For S$4.50, Gu Zao Rojak’s rojak was super worth it, given the large portion and great taste.
I also decided to try Gu Zao Rojak’s Banana Leaf Otah (S$1.20), which was grilled at the store, just like the you tiao. My otah came wrapped in a banana leaf, and was secured by toothpicks at the side.
Unwrapping the banana leaf revealed a gorgeous, vibrant piece of orange otah within. The otah was aromatic with a light coconut-ty aroma and a robust flavour that permeated throughout. It also had a nice and tolerable level of spice that elevated its flavours without overpowering it.
The otah had a soft texture with slightly charred corners, making it all the more fragrant. I decided to pair it with the rojak, and though I didn’t think that the soft and slightly mushy consistency of the otah matched well with the brighter flavours and crunchier textures of the rojak, I still enjoyed both elements very much.
If you’re a lover of otah, definitely give Uncle’s Banana Leaf Otah a try.
Final thoughts
I was impressed with Gu Zao Rojak’s offerings, and I would love to return to have Uncle’s dishes again. The rojak portions were generous, and I can definitely forsee myself sharing a plate of rojak with my friends and family. I would recommend for the rojak to be eaten fresh though, as the you tiao pieces do get soft after some time due to the moisture from the sauce.
Don’t miss out on the otah either — I find myself randomly craving its aromatic fragrance, even though I’m not usually an otah person. That’s how good it was!
Expected damage: S$3.50 – S$6.70 per pax
