This Toa Payoh Rojak is not in Toa Payoh. It is in Old Airport. Business is so good that they need to install an electronic counter that shows the queue number. So, don't wait there. Take a number from the stall and be off to get your mains. After all rojak is a side dish. Well ........ at least for me.

When your number appears on the counter, go rattle off your order. This is when the uncle will grill the "tau pok" and the "you cha gwei". That's why you get the crispy crunchy rojak. The prawn paste is thick enough and they are generous with the peanuts.

As my munching buddies are mostly not vegetable people, we usually order only "tau pok", "you cha gwei" and skip the vegetables.

Sometimes, the uncle's son will help out at the stall. One of my friend actually thought that the rojak prepared by uncle is better and would "prayed" in his heart that uncle and not his son is preparing the regular mix for us.

One tip for eating this dish. Do not let the "tau pok" and "you cha gwei" wait too long. Savour its crisp else it'll punish you. When you leave it long enough, like 10 mins, the "you cha gwei" at the bottom will get over-soaked in the prawn paste. It looses the crisp and it becomes too sweet. So, I'll not advise this dish to be taken away unless you are just 5 minutes away from your destination.

For more photos and details, see:
http://4-the-love-of-food-merlion-budget.blogspot.com/2008/11/toa-payoh-rojak-old-airport-tau-pok-and.html

What is the most important thing about rojak? I feel that its the har gao (prawn paste) that is used to blend in all the ingredients. And TPY Rojak makes the best paste in my opinion. The reason i say that is because the prawn paste was not watery. Most rojaks have prawn paste which are thick and nice when they are blended with the cucumbers, pineapple, tao pok, you tiaos, mang kwang etc. The first few bites are still good but after that the prawn paste becomes watery. The one at TPY Rojak doesn't and I am really amazed. I ordered the rojak as a side. Even after 10min, the prawn paste was still thick and guey. I take my hats off, man! I love the pineapple here, really sweet. However dun expect the you tiaos to be of the crunchy sort. The you tiaos here are juz of the nice crisp.

Juz remember to take a Q number and wait for your turn to order.

Was wondering where did this stall disappeared to when I cldnt find it at TPY central anymore. Finally, I found it to be at Old Airport Road FC. :)

Rojak still as delicious as ever. The youtiao and tau pok are peng1 kang1 to a slight crisp before being cut up into the rojak. These provided a hot and crisp bite together with the rojak hay kor sauce. Mmmmm. There were also the usual ingredients, turnip, cucumber, beansprouts, kang kong and jelly fish (i think). Rojak hay kor sauce is not overly sweet and of the correct viscosity, coupled with generous crunchy peanut bits. *Grin*

Smthg ingenious about this stall's mgt of the orders tho. :)
One will be given a queue number and has to note the number displayed on the LED at the stall for one's turn. However, taking a queue number doesn't mean giving orders. It only means a chance to order where when one only order when one's number is displayed. At the point of order, the boss will then do up the order on the spot. I guess this is to avoid mixing of orders as well as to minimise any last min cancellation of orders. :) Good one.