Toa Payoh Rojak (Old Airport Road)

A delicious mix of crispy dough fritters, tau pok, turnip, cucumber, pineapple, kang kong and beansprouts drenched in spicy, sweet and tangy fermented prawn paste sauce, topped generously with coarse-ground roasted peanuts 》$3

Actually you can find better rojak in toa payoh. It's too sweet for my liking.

Toa Payoh Rojak - The tau pok and you zhar kway are super crispy, and go really well with the Penang prawn paste rojak dipping sauce.

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Was lucky enough to have my rojak made by the grandmaster himself. I had happened to walk by when the stall just opened and spotted the elderly gentleman (the founder) standing by the rojak bowl, all ready to create his famous dish. And surprise, surprise - there was no queue yet. So I did what any self-respecting foodie would do - I ordered a plate although I was actually on my way to get something else 😆
So happy to dig into this sloppy peanut-strewn heap of chunkily-cut raw turnip and cucumber mixed with blanched kangkong" and beansprouts, fresh-off-the-grill "taupok" and "youtiao" (fried dough sticks) in a sweet, spicy, tangy and pungent-with-fermented-prawn-paste sauce.
Rojak is one of those hawker dishes that's perfect for sharing, isn't it?

One of the best rojaks i've tried so far in Singapore!

This place has an invisible queue. Take a paper number from the counter. Sit and wait for your number appear on the signboard then order and wait for it to be made. Worth every cents and seconds. Rojak sauce is not too sweet and its flavorful. The chilli sauce is great too. If you like your rojak ingredients to be crispy and coated all over with the sauces this is the place to be. The amount of sauces is just right not overwhelming nor not enough.