Malaysia
Singapore
Thailand
I had to do a double take at the storefront of Toa Payoh Rojak because I couldn’t see the owner behind the wall of certificates and newspaper cut-outs. Serving only one dish, you know this rojak stall is confident in its skills.
And it has every right to be since their signature rojak has helped them through 56 years of hawker life. Though it had been aptly named by the neighbourhood they were founded in, Toa Payoh Rojak has since moved to Old Airport Road Food Centre more than 20 years ago.
Even though I arrived at 12pm on the dot, a line was already forming behind me as I ordered. They even have a digital board for queue numbers when peak hours begin, so don’t “play play” with these seasoned owners!
What I tried at Toa Payoh Rojak
The rojak was obviously on my agenda. Walking past this stall without buying anything is seriously a challenge because that rojak sauce just wafts out and hits you in the gut.
I chose the S$4 version of Rojak and added grilled Youtiao (S$1) to the mix. If you’re out with friends, you can get the large portion for S$6 instead. You could also opt to add grilled Cuttlefish (S$2) or Century Egg (S$1) according to your preferences!
The rojak showcases chunks of turnip, cucumber, pineapple, beansprouts and kang kong smothered in sauce and coated with crushed peanuts. Now, when I say that Toa Payoh Rojak is generous with the sauce, I mean it.
Their sauce is enriched with Penang prawn paste, or belacan. The umami-rich, heady aroma of this rojak can be attributed to this special ingredient. The sauce is liquid but not watery, meaning it pools on the bottom of the plate as this luscious, rich goodness. It ensures that all the ingredients are coated evenly, even as you clean up your plate.
The rojak sauce is slightly spice and meshes with the youtiao perfectly. Toa Payoh Rojak serves youtiao crisped up in the oven, creating a rough surface that sops up the sauce in all its nooks and crannies.
Gu Zao Rojak: Popular 27-year-old AMK rojak stall run by only 1 uncle, with fragrant banana otah
The pale chunk of veg interspersed in the rojak is turnip, also known as yam bean, and I adore it. It’s almost like a culmination of apple and Asian pear — slightly sweet and juicy. And the cucumber? So, so refreshing. It becomes a palate cleanser working in tandem with the blanched kang kong to ensure that every bite is never repetitive.
If you don’t love veggies, you should try…again. This rojak is full of fibre, but also coated in this addictive sauce that makes you forget about the earthy taste. Best of both worlds, no?
The pineapple, a common sight in rojak, bursts with juices as you chew. It mixes with the sauce for a sweetened bite that offers a respite from the spicy sauce. While I will not call the sauce fiery, a little lightness that washes it down my throat is always welcome.
Final thoughts
The highlight of Toa Payoh Rojak’s craft is definitely the sauce. I’ve had many rojaks where the ingredients taste like they’re fresh from the harvest, which is fine if it were a plain salad. But this sauce says, “none of that nonsense”.
It’s creamy, spicy and indulgent, but doesn’t overshadow the natural taste of the ingredients. Exactly how a sauce should be, if I say so myself. When I come again, I’ll add cuttlefish and century eggs to my rojak and re-live the experience down to the last bite.
I was pleasantly surprised by the amount of goodies that came heaped on my plate even though I ordered a smaller portion price. The ingredients were fresh, bearing all the crispy, crunchy points of a great vegetable. All in all, Toa Payoh Rojak is a pit-stop for anyone at Old Airport Road Food Centre.
Oh, and did I mention the sauce?
People also read:
This rojak stall in Toa Payoh is famous for having heaploads of ingrediens, have you tried it?
