Rojak is so popular in Singapore that the local dish, best described as a sort of fruit and vegetable salad, has even entered the local conversational lingo. Don’t be surprised to hear Singaporeans speaking of something as being ‘rojak’ — a colloquial expression referring to something of an eclectic mix. The rojak, with its Indonesian origins, has been given a Chinese-style twist here in Singapore and can be found in most hawker centres or food courts. A basic rojak is made from turnip, pineapple, cucumber, tau kwa (fried tofu), bean sprouts and yu char kway, all tossed together with a sweet, prawn paste-based dressing that adds a delightful, mouth-watering eclectic element to the humble dish. Some locals prefer to have theirs spicy; in which a spicy chilli paste is added into the rojak for that added kick in flavour. Alternatively, some places include green mangoes to create a tangier taste.

Bak Kut Teh	Satay	Fried Carrot Cake	Roti Prata	Hainanese Chicken Rice
Laksa	Char Kway Teow	Fish Head Curry	Rojak	Chili Crab