Lau Hong Ser Rojak – Decades-Old Rojak Stall With Charcoal-Grilled You Tiao (Worth The Queue!)

Rojak is a classic Singaporean favourite and the fight to be the best rojak stall in Singapore is a fierce one indeed. If you’re searching for one of the most popular ones that is definitely not overrated, I will confidently say that Lau Hong Ser Rojak is it. Every ingredient in this simple dish was perfectly executed and paid homage to that old-school taste. The impeccable customer service deserves a mention too! 

Located within Dunman Food Centre, the stall has been run by Mr Lim Khai Ngee since he first set up shop in the hawker centre 48 years ago. His father was previously a rojak hawker in the 1960s and as a young boy, Mr Lim started following in his father’s footsteps and eventually succeeded him. 

A very modest man, Mr Lim said his rojak was pretty much the same as most renditions out there. What sets his rojak apart is the consistent quality control that is mainly by Mr Lim personally. Ingredients such as prawn paste and many more are prepared by hand by Mr Lim daily — he makes his chilli paste from scratch, roasts the peanuts and charcoal-grills the you tiao (fried dough fritters). 

He also pays a lot of attention to his customers and any customisations they want for their rojak. Anyone who patronises his stall will always encounter a jovial Mr Lim no matter how busy he gets (which begins right from the moment the stall is open for business). 

He mentioned that he has no plans to retire anytime soon as long as he remains in good health so you don’t have to worry about missing out on his rojak anytime soon! 

Go for a classic rojak combination ($3/4/5/6) and feel free to include add-ons such as Fried Bean Curd ($1), Century Egg ($1) and Dried Cuttlefish ($2/3/4/5/6). There’s also a different set comprising you tiao, taupok, cuttlefish and century egg ($5.60), with the sauce served separately on the side. 

We decided to spice up our rojak experience by adding on century egg and dried cuttlefish to our $4 plate. The ingredients were all tossed in a sticky prawn paste and you can really taste the full aroma of it through the sweetness and heat of the sauce. It’s definitely a rich myriad of flavours that you will instantly get addicted to. 

The plate was piled with fresh chunks of pineapple, cucumber, turnip, beansprouts, tau pok and you tiao. The you tiao was wonderfully crispy and there was a slight whiff of a charcoal fragrance on it. The liberal sprinkling of peanuts over the ingredients was the icing on the cake, providing that familiar nuttiness that only served to enhance the culmination of flavours and textures. 

Toasted over charcoal as well, the pieces of dried cuttlefish were tasty enough on their own and made our rojak even better. They weren’t too brittle or tough and added another layer of flavour to our plate. 

I’m usually not a fan of century eggs, but this addition of jelly-like texture and creamy yolk was a refreshing change of pace amongst the usual rojak ingredients. The century egg was interestingly not overpowering, and proved complementary to the other stars on the plate.

Lau Hong Ser Rojak is definitely one of the best rojak stalls around and they are certainly deserving of the loyal band of customers they have. I’d 100% return again not just to show my support for Mr Lim, but to get my hands on his 10/10 rojak!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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