10 Best Rojak in Singapore

Sweet, savoury and pungent all at once, Chinese rojak is a hawker-centre institution: fruit and dough fritters tossed in a dark prawn-paste sauce with tau pok, peanuts and a squeeze of lime. This guide to rojak in Singapore gathers ten established stalls, each checked against multiple independent sources and confirmed to still be trading, so you can hunt down a plate wherever you are. Treat it as a shortlist to match to your neighbourhood, not a strict ranking.

A Joo Chiat institution at Dunman Food Centre, Lau Hong Ser has been tossing rojak for around half a century and still charcoal-grills its you tiao and tau pok to order before folding them through a homemade prawn-paste sauce and hand-roasted peanuts. The stall is known for long queues and late-night hours, so regulars time their visit to avoid the crush. Much of the work, from the chilli paste to the roasting, is done by hand.

Dunman Food Centre
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One of Singapore's most storied rojak names, Balestier Road Hoover traces its roots to 1961 and now trades from Whampoa Drive Food Centre under its second generation. Its rojak is distinctive for extras such as jellyfish and fragrant torch ginger flower alongside the usual you tiao, tau pok and fruit, all bound in a mellow prawn-paste sauce mixed to order. The stall has been recognised in the Michelin Guide.

Whampoa
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Named after its stuffed beancurd puffs, Tow Kwar Pop is a second-generation stall in Tiong Bahru Market dating back to the 1960s and listed in the Michelin Guide. Its rojak leans on a charcoal grill, so the you tiao, tau pok and fruit arrive smoky and warm before being tossed in a lighter, less cloying prawn-paste sauce with crushed peanuts. A crisp shard of dried cod fish often crowns the plate.

Tiong Bahru Market
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Despite the name, this long-running husband-and-wife stall is a fixture at Old Airport Road Food Centre, where they have honed a single dish across decades. The kitchen grills its you tiao and tau pok until crisp, then coats them with fruit in a thick, Penang-style prawn-paste sauce finished with ground peanuts. Its short daytime hours and steady following mean it can sell out before closing.

Old Airport Road Food Centre
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A Toa Payoh favourite now based in the Gourmet Paradise food court at the HDB Hub, Soon Heng has been run by its founder since he started out with a pushcart in the late 1980s. The plates are famously generous, piled with grilled you tiao, tau pok, cuttlefish, cucumber and pineapple in a prawn-paste sauce that leans hard into that funky fermented-shrimp depth. A digital queue system helps manage the near-constant line.

Toa Payoh
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Tucked inside the recently refurbished Albert Centre near Bugis, Singapore Famous Rojak is a second-generation stall listed in the Michelin Guide. Its house-made dressing sits on the lighter, sweeter side, lightly coating pineapple, cucumber, turnip, bean sprouts and tau pok before a shower of coarsely crushed roasted peanuts. It makes an easy central stop for a classic prawn-paste rojak.

Albert Centre
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At Maxwell Food Centre in the CBD, this stall pairs its rojak with made-to-order popiah and fresh cockles, and has been recognised in the Michelin Guide. The rojak brings together pineapple, jicama, cucumber and fried dough fritters in a sweet, tangy and spicy prawn-paste dressing topped with peanuts. Having both rojak and popiah at one counter makes it a convenient stop for a quick heritage-hawker fix.

Maxwell Food Centre
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Run by two brothers who took over from their father's 1960s stall, Brothers Rojak is one of the west's best-known rojak names, based in a Clementi coffee shop. The brothers toast their tau pok and fritters before tossing them with fruit in a pungent fermented prawn-paste sauce lifted by torch ginger flower, with add-ons such as cuttlefish and century egg. A steady queue is the norm.

Clementi
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This Hougang coffee-shop stall is known for offering two versions: a classic black rojak built on prawn-paste sauce, and a white one dressed instead in a sour-plum sauce for those who avoid shellfish. Both come with the usual grilled you tiao, tau pok, fruit and crushed peanuts. The alternative white rojak makes it a useful option for groups with a seafood allergy.

Hougang
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At Kovan 209 Market & Food Centre, Kovan Rojak draws a daily line for plates of fruit, you tiao and tau pok in a fragrant prawn-paste dressing topped with toasted peanuts and chilli. Beyond the standard mix, the stall is known for premium add-ons such as jellyfish and abalone. It is a reliable neighbourhood stop in the north-east.

Kovan
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