Hoover Rojak

I like it for its liberal and generous dousing of sweet prawn paste sauce and crushed peanuts, making it a wet rojak. If you love the sauce, you will want to scoop up all the sauce and end the meal on a sweet note. It is that sweet.
The assortment of fruits and veggies are in pretty big pieces, so it is quite easy to stab one with the stick provided and get a satisfying bite. I do prefer the fried dough stick (you tiao) to be crispier. The version is a bit soft here. But it is still good.
You could also ask for chili to be on the side, if you are sharing with those who do not take spicy food. Personally I prefer the chili to be mixed in.
You will not miss this stall, which faces the car park, and often has a line of people waiting to be served.
Unilocal Feb 2014 Challenge: ²¹⁄₂₈

Not quite sure if it’s really THE BEST ROJAK in Singapore, because I definitely prefer the one at Old Changi Airport Hawker Centre!
Well, I guess they just taste different I guess. Hoover Rojak is more of ‘sweet’ and ‘wet’, while I prefer the you tiao and tau pok to be more toasted before it gets mixed in… so well, it’s all about preferences!

How literal can a dish get? Rojak, which means mixture in Bahasa Melayu, is a salad of sliced apples, cucumbers, turnips, fresh-​from-​the-​grill deep-​fried you tiao (fried dough fritters) and crispy tau pok (bean curd puffs), tossed in a stone bowl with that sweet-​tangy-​salty sauce (and chilli, if you like!) made with lotus flowers and cuttlefish, sprinkled with crushed peanuts and sugar to seal the deal.
There are plenty places to get a good Rojak, but Hoover brings it to the next level with the best sauces and the crispest, freshest ingredients.

Rojak is usually best eaten fresh and on the spot, but the one my colleagues dabao for me was really good.
I generally don’t go to Whampoa Market to eat even though its very near my office because parking is a hassle so it’s really thanks to my colleagues that I found a good rojak place they can help me dabao from.
There’s a very good flavour overall and there are more ingredients than most places and the chunks of fruit in it are thick wedges, not thin slices.

If Chow Yun Fatt eats here, that’s good enough for me. It’s the best rojak because they do not stinge on using good ingredients.
I like the prawn paste here because it is less salty compared to others, and the yu tiao is fresh and crunchy. You rarely find freshly sliced ginger flowers used for fragrance in rojak anymore.
All this all together and you end up with rojak that has plenty of crunch, taste and flavour! One way to get all the yummy goodness is to use the beansprouts to soak and scoop up the last bits of sauce for the best satisfaction.