Fei Zhu

"A decent size portion with lots of You Tiao and Tau Pok, which were freshly toasted over the fire, leaving them slightly burnt and very crispy. The shrimp paste used was of superior quality, thick and smooth. I personally like this better than Hoover Rojak."

Angus Pay

"What really made the dish fantastic was the sauce. Rich, nutty and smooth, it was everything I wanted in a rojak sauce. There was an unusually rich bitter taste that was absent in all the other rojaks out there, which actually came from the Penang prawn paste."

Jason Quay

"Rojak never tasted so good! What struck me with the first mouthful was how thick, sticky and delicious the sauce was. Each piece of Tau Pok or You Tiao is grilled hot to perfection."

Cecilia Joven Ong

"The sauce is thick and its fragrance has been further enhanced by the chunky peanut sauce. The You Tiao and Tau Pok were nicely grilled for a light crispiness with a smoky aroma. This is definitely amongst the best Rojak in Singapore."

June Chen

"Lau Hong Ser separates the grilled stuff from the plate of rojak and serves it with another bowl of sauce, so as to not have it soggy. This way, ingredients won’t be over-drenched and customers get to choose how saucy they want it. Pineapple slices are really fresh and the sauce is viscous."

Lindsay Moceiwai

"Arguably Singapore’s best rojak, Lau Hong Ser Rojak draws an impressive crowd. If you’re willing to queue, you’ll be treated to an amazing plate of rojak topped with freshly char-grilled beancurd, dough fritters, and cuttlefish, and a generous sprinkling of home-roasted peanuts."

Adam Tan

"He grinds and fries his own peanuts. He char-grills the you tiao and tau pok on order. His chilli paste is house-made. The uber rich sauce had umami, sweetness, fermented funk and an ever-so-slight bitter aftertaste all rolled into one. An absolute explosion of flavours."

Little Joy Of Beary

"This is surely our favorite stall in Dunman Food Centre. A 'must eat' item. It is, in fact, our most unforgettable rojak on this island when I learned to fully appreciate it. What's captivating? The rojak gravy. Can you see it? And the warm toasted fritters."