Whampoa’s very own: Balestier Road Hoover Rojak


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It all started off in 1961 when Mr Lim dished out his first plate of rojak, Hoover Rojak, and let’s just say the rest is history!

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Business wasn’t as bustling in the past when Mr Lim first started but through experimentation, he eventually nailed the recipe and has kept on going ever since. Little has changed in  Mr Lim’s rojak recipe over the years. Hae Kor (prawn paste), Assam (Tamarind) water and sugar are the three key ingredients that form the base of his rojak. For that additional kick, he can add his special chilli paste for you that’s atomic hot!

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For the second layer, that’s where the You Tiao and Tau Pok comes in; the sponges that soak up the rojak sauce. It’s just unfortunate that they’re not toasted before being served. The fruits and vegetables (pineapple, guava, turnip, cucumber and lettuce) give the sweetness and crunch to the dish. For the third layer, ground peanuts, chinese parsley and torch ginger are sprinkled on top. Says Mr Lim, the torch ginger is very important. It’s the unique aroma of this flower that makes the rojak more pang.

The man behind Hoover Rojak!

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! How can i forget the jelly fish and century egg! Few rojak stalls include these two elements into the dish, and i must say that the jelly fish, though thin and finely sliced, packs quite a crunch. For $1, you can get a century egg that’s nice and creamy.

Jellyfish strips

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Can you expect a random guy off the street to replicate the Hoover rojak? Well, from the way Mr Lim proportions the use of the sauces and tosses the ingredients in his mixing bowl, you can tell that the secret to the Hoover rojak is years of experience. Mr Lim has been preparing rojak for more than 50 years and he uses intuition when it comes to deciding how much of each ingredient to use. Even his stirring techinique has a special rythem to it that can’t be picked up in a day by an average joe.

Mr Lim’s work station

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And for those who don’t already know, Singaporeans don’t just come back to Whampoa for seconds at Hoover Rojak, even Chow Yun Fat does too! Yes, you heard me, Chow Yun Fat! That’s a testament to how yummy this rojak is (:

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Address: 90 Whampoa Drive, #01-06 Whampoa Drive Makan Place Block 90

Opening Hours: 10:30am to 9:30pm, except for Tue close at 6:pm

Prices:

  • Rojak – $3 to $4

Rating: 4.6 /5

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One response to “Whampoa’s very own: Balestier Road Hoover Rojak

  1. Pingback: The Symbol Of Singapore | SgFoodCulture·

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