I was here when the stall just opened in the morning. Soon after I got mine, the queue has formed and getting longer.

Although the founder has passed way many years ago, and the stall also awarded with Michelin Guide’s Bib Gourmand for a few years back then. People would still coming here for a plate of decent rojak.

A mix of different ingredients such as the jellyfish, youtiao, tau pok, cucumber and fresh fruits. Covered with generous rich rojak sauce.

Love the combination of taste and I went for the spicy one with chili added.