{"id":11398,"date":"2017-12-05T17:03:58","date_gmt":"2017-12-05T09:03:58","guid":{"rendered":"https:\/\/server1.webstudio.com.sg\/~staging\/ypsg\/?p=11398"},"modified":"2017-12-05T17:03:58","modified_gmt":"2017-12-05T09:03:58","slug":"indian-rojak-uses-tradition-evolve-singapore","status":"publish","type":"post","link":"https:\/\/server1.webstudio.com.sg\/~staging\/ypsg\/indian-rojak-uses-tradition-evolve-singapore\/","title":{"rendered":"How This 30 Year Old Used Tradition To Keep His Father’s Rojak Business Alive"},"content":{"rendered":"

The title of \u2018best\u2019 in relation to food is incredibly subjective, much like having to compare \u2018sweet\u2019 with \u2018spicy.\u2019 Even narrowing the fields of comparison down to just \u201csweet\u201d opens the floor to a whole new debate. <\/span><\/p>\n

All considered – having phenomenal, award-winning success selling a local Indian staple at its most basic form (with today\u2019s ever-increasing thirst for fusion) earns you a spot with the cream of the crop, maybe even the \u2018best\u2019.<\/span><\/p>\n

Rojak, commonly found in Singapore is a salad or mixture of vegetables and other fritters, to be consumed with sauce. <\/span><\/p>\n

You can find many ethnic variations of the dish in Singapore, although the Indian variation is what will catch your eyes most. After all, who can resist the vibrant colours and vast plethora of items that it offers. <\/span><\/p>\n

Flour fritters, light meats and finger foods are what primarily makes the Indian street food.<\/span><\/p>\n

\"Ministry

Source: Ministry of Rojak<\/p><\/div>\n

Mr. Abdhus Salam, founder of Ministry of Rojak brought Singaporean Indian Rojak to the world following the legacy of his father, Mr Akber Ali. <\/span><\/p>\n

The late Mr. Akber ran the famed Abdhus Salam Rojak at Ayer Rajah Food Centre – the very first stall that he used to establish the brand back in 1994.<\/span><\/p>\n

\"Ministry

Source: Ministry of Rojak<\/p><\/div>\n

From Dream To Dreamporium<\/b><\/h2>\n

It\u2019s normal for children to inherit their parents\u2019 businesses. For Abdhus Salam, circumstances proved otherwise.<\/span><\/p>\n

Although Salam had been aiding his father at their stall in Ayer Rajah since he was 16, the young hawkerpreneur found his calling and graduated with an Honours Degree in Electrical and Electronic Engineering. <\/span><\/p>\n

He progressed as an assistant engineer till his now-late father, Akber faced a heart problem.<\/span><\/p>\n

After an introspective phase, Salam made a decision that would allow for his own creative freedom: as with many young entrepreneurs, he \u201cwanted to do something different,\u201d while lightening the toll of the business on his father. <\/span><\/p>\n

His father used to begin preparing daily at 3AM for a stall that would cease operations only at 11PM. Thus the creation – Ministry of Rojak, the heir to his accolade-winning father\u2019s legacy.<\/span><\/p>\n

\"Ministry

Ministry of Rojak’s outlet at White Sands Shopping Centre<\/p><\/div>\n

Shaking up a brand that sees success in remaining traditional is a road that many would not travel.<\/span><\/p>\n

However, Salam decided to introduce the concept of his Rojak cafes whilst \u201cmaintaining the ingredients of what makes a traditional Indian Rojak experience\u201d.<\/span><\/p>\n

\"Ministry

A Rojak Fondue that Ministry of Rojak offers, with all traditional rojak ingredients. Source: Ministry of Rojak<\/p><\/div>\n

His formula seems to be working. <\/span><\/p>\n

The two outlets are bustling with business, and the brand\u2019s flagship Pasir Ris outlet that I\u2019m seated at for this interview is visited by seemingly equal portions of multiple races, unlike other local cuisine outlets whose patrons are often associated with the ethnic backgrounds of the food itself. <\/span><\/p>\n

Rojak Better Than Rojak<\/b><\/h2>\n

Part of Salam\u2019s attempts to level-up his father\u2019s brand involved gaining the upper hand by investing in premium ingredients. The move probably stems from the awareness of the inconsistencies that come with hawker trade. <\/span><\/p>\n

\"Ministry

Source: Ministry of Rojak<\/p><\/div>\n

\u201cFreshness is a guarantee at Ministry Of Rojak. Our ingredients are all premium, so as long as our recipe\u2019s perfect, taste is maximum.\u201d<\/span><\/p>\n

As far as attempts to commercialise Indian Rojak go, this seems to be a healthy approach. It\u2019s also a necessity, given that\u00a0most would normally deem a plate of Rojak as \u201ccoffeeshop\u201d fare.<\/span><\/p>\n

Clearly, Ministry of Rojak\u2019s namesake cuisine is more than just your common incarnation of the dish. When asked if there\u2019s a secret to the stellar taste of their Rojak, the youthful Mr Salam gets sheepish and coy. <\/span><\/p>\n

\u201cIt took me more than three years to come close to picking up my father\u2019s techniques.\u201d<\/strong><\/p><\/blockquote>\n

He grins, speaking of how some customers have asked to take gravy home, and others who have teared up at how the taste of Ministry Of Rojak\u2019s food shuttles them right \u201cback to their days of childhood\u201d. <\/span><\/p>\n

\u201cSometimes, a good looking chef makes a difference too,\u201d the 31-year-old chuckles.<\/span><\/p>\n

\"Abdhus

Abdhus Salam With Rojak. Source: Ministry of Rojak<\/p><\/div>\n

Fresh, Crisp And Golden<\/b><\/h2>\n

His looks may not have been a constituent in play when Ministry Of Rojak got personally invited by the Prime Minister\u2019s Office to be part of Singapore Food team in 2009. <\/span><\/p>\n

Singapore Food team assembles some of the country\u2019s best representations of traditional cuisine to be presented at Singapore Day, a yearly affair that\u2019s held in different countries, internationally. <\/span><\/p>\n

Salam\u2019s shop has tended to the homesickness of many across borders – in places like London, China, San Francisco and Sydney.<\/span><\/p>\n

https:\/\/www.facebook.com\/photo.php?fbid=10154980711927825&set=p.10154980711927825&type=3<\/a><\/p>\n

To execute this achievement is no mean feat – Salam and his team spend days beforehand racking their brains and doing research on the ingredients at event locales, which are often of different intensity and type than in Singapore. <\/span><\/p>\n

\u201cIf the chilli\u2019s more spicy over there, we need to modify our recipes accordingly so that our food tastes the same as it does here.\u201d<\/strong><\/p><\/blockquote>\n

The joint has also been approved and validated by the GreenBook Best food awards, and multiple other award-institutions that rank the best Rojak locations in Singapore. <\/span><\/p>\n

Salam\u2019s passion is apparent as he says that what he does is a service to his heritage more than anything – to \u201ckeep Indian street food an active part of Singapore\u2019s culture\u201d.<\/span><\/p>\n

Balls Of Flour And Steel<\/b><\/h2>\n

\u201cThere are always family members who point out that I have studied so much, and have a degree, or that this isn\u2019t what my father would have wanted for me.\u201d<\/span><\/p>\n

Some believe he\u2019s moving backwards, closer to his father’s past – a fate his father had worked hard to prevent for his son.<\/span><\/p>\n

Mr Salam is well aware of the hard work needed to uphold the business – the uphill battle of building the brand for a new era of Singaporeans that prefer the creature comforts of cafes to coffee shops.<\/span><\/p>\n

Nevertheless, his firm belief that this would be the only way to extend the longevity of this traditionally rooted dish convinced him to move forward with Ministry of Rojak.<\/span><\/p>\n

Salam, working at his father’s stall during his polytechnic days. Source: Ministry of Rojak<\/p><\/div>\n

\u201cOn my end, I think I see it differently: it can be hard now but in the future, once the business is stabilised and, maybe expanded, I could have a better life,\u201d Salam says with more conviction than I expect in a conversation about rojak.<\/span><\/p>\n

Despite the success of Abdhus Salam Rojak, there was still consternation in the building of a brand for a more contemporary audience. He felt that the solution lay in the quirky possibility of packaging the culturally-defined dish in the chic context of a cafe.<\/span><\/p>\n

\"Ministry

Source: Ministry of Rojak<\/p><\/div>\n

While it had its fair share of doubters, the occupied tables around me is clear indication that not betting on black is the way to go. <\/span><\/p>\n

And while Salam has exceeded his original goal of setting up a cafe-styled Indian Rojak joint by expanding his reach with a second branch, it seems to me that a man as ambitious as him would have his sights set on greater things.<\/span><\/p>\n

\u201cYounger people shouldn\u2019t be too wary about taking this industry up, the food trade is a never-dying one.\u201d<\/span><\/p>\n

Shaping A Country\u2019s Legacy<\/b><\/h2>\n

Salam\u2019s father, Akber, would have been 59 this year. Akber worked at his stall at Ayer Rajah Hawker Centre till the day of his passing. <\/span><\/p>\n

I<\/span>t\u2019s both clear and heartwarming that Salam carries his father\u2019s endearing, raw passion for the trade. <\/span><\/p>\n

Now a father himself, Salam is not just a product of the flourishing hawkerpreneur trend. The 31-year-old plans to spend the rest of his years carving and reiterating traditionalism in Singapore\u2019s food culture.<\/span><\/p>\n

\"Salam<\/p>\n

\u201cTo make it an international brand – that’s my dream.\u201d<\/span><\/p>\n

An international chain of Indian Rojak cafes? Raise your eyebrow all you want – you wouldn\u2019t be the first – but I wouldn\u2019t bet against the entrepreneurial spirit of Abdhus Salam.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The title of \u2018best\u2019 in relation to food is incredibly subjective, much like having to compare \u2018sweet\u2019 with \u2018spicy.\u2019 Even narrowing the fields of comparison down to just \u201csweet\u201d opens the floor to a whole new debate. All considered – having phenomenal, award-winning success selling a local Indian staple at its most basic form (with […]<\/p>\n","protected":false},"author":200590,"featured_media":11402,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[22,21],"tags":[],"yoast_head":"\nHow This 30 Year Old Used Tradition To Keep His Father's Rojak Business Alive<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/server1.webstudio.com.sg\/~staging\/ypsg\/indian-rojak-uses-tradition-evolve-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How This 30 Year Old Used Tradition To Keep His Father's Rojak Business Alive\" \/>\n<meta property=\"og:description\" content=\"The title of \u2018best\u2019 in relation to food is incredibly subjective, much like having to compare \u2018sweet\u2019 with \u2018spicy.\u2019 Even narrowing the fields of comparison down to just \u201csweet\u201d opens the floor to a whole new debate. 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