Xiang Zhi Xiang Rojak. Fragrant, Fresh, Crunchy.


Who knew Rojak could be such a divine cuisine? And when fresh ingredients, coupled with generous portions, together with a semi sweet and savoury 6A grade prawn paste, each plate whets the appetite for more. I was introduced to Xiang Zhi Xiang Rojak when mum showed me an article from My Paper. The writer Geoff Tan described the stall’s rojak in such a delicate and meticulous manner that it impressed unto me that I should savour it as well. And yes, I wasn’t disappointed!

Alan Koh is the rojak maestro at Xiang Zhi Xiang, and though newly opened for less than a year at Ghim Moh, his history at rojak making has its roots in Choa Chu Kang where he crafted his creation for the residents there for nearly 6 years. Each ingredient which he puts into the rojak mixing bowl is freshly bought each morning and generous slices are given with each serving.

Each individual piece of tau pok and you tiao is grilled to a crispy goodness before serve.


Alan’s own recipe of prawn paste made with Grade 6A dried prawns and specific spices is added and mixed to the combination before a hefty stir topped with crushed peanuts.

My first order, Fresh Fruit Rojak ($3) has a generous portion of green apples, rose apples, turnip, pineapple, cucumber, fried dough stick (you tiao) and most importantly slices of torch ginger. The sauce is notably not overly salty and its delicate prawn flavour complements the natural sweetness of fruits very well.


And beyond the traditional rojak, I also ordered a serving of Fried Beancurd (Tau Pok stuffed with beansprouts)/Fried Dough ‘Stick’/Cuttle Fish/Century Egg ($6). Firstly, I have never understood why has this name always been so long. Almost every rojak stall I’ve been too has the name displayed as such. I reckoned it should be called a Grilled Taupok Special.

The tau pok, you tiao and cuttlefish are individual toasted for that extra crispiness and fragrance before serve and this dish though simple, presents an array of different ingredients to savour with the special prawn paste sauce garnished with crushed peanuts. Nicely done and the jumbu adds a hint of colour as well.


One of the better rojak stalls around, Xiang Zhi Xiang is an attraction for new and regular customers alike. And with the friendliness of Alan, fragrant, fresh and crunchy rojak is definitely served with a personal touch.

Xiang Zhi Xiang
Blk 19
Ghim Moh Road
Alight at Buona Vista MRT and walk towards Ghim Moh BLK 19
By | 2016-11-07T04:06:27+00:00 October 14th, 2010|Ghim Moh, Local, Xiang Zhi Xiang|

About the Author:

Justin is a lover of food and all things photographically beautiful. Armed with a camera and an appetite, he is on the lookout for dishes that will leave a memorable memory. Come join him in this gastronomic adventure as he goes around Singapore documenting the food that is worth sharing with everybody! And if you have something to recommend, drop him an email to get in touch.


  1. J October 14, 2010 at 2:23 pm - Reply

    Lotus Bud in Rojak? I think you meant Ginger Flower, or Torch Ginger.

    • Justin Pereira October 16, 2010 at 12:34 am - Reply

      Hi J,

      Thanks for the heads up. Made the amendments=)


  2. Miammmiam October 19, 2010 at 5:50 pm - Reply

    so that’s ginger’s flower?man…. initially thought it’s banana’s flower, really wanted to try banana’s flower though…

    • Justin Pereira October 21, 2010 at 7:01 pm - Reply

      Hi Miammmiam,

      yep thats the ginger flower. I think the banana flower would be a little too big.


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