More of a taupok (fried beancurd) style of rojak, only other main ingredients being cuttlefish and youtiao (deep fried dough sticks). As seen in the video, the items are all painstakingly grilled over charcoal, then placed onto a plate. The shrimp paste sauce is simply poured over the dish, followed by some ground peanuts.

There are several "awarded" rojak stores that I patronise, but at the end of the day, I much prefer this style of rojak at Hong Lim hawker centre. In fact, I'd just eaten a few different rojak for 3 days in a row, and confirmed my choice!

The uncle, in he's 60s, may not smile much, but he sure puts heart into preparing he's rojak. I most enjoy the way he stretches the cuttlefish over the charcoal till somehow he 'knows' it's ready. And this stall is really easy to miss, probably due to little focus on storefront design. Oh, and he has a hawker cert in the corner which shows that he had been preparing rojak since 1978!

Highly recommended, try the 'Muji' style rojak store - no brand, simply good. Well, definitely my favourite rojak in Singapore!

Hong Lim hawker centre (behind Chinatown Point)
#02-65
Usually closes by 3pm, & close on Sundays (i think)