After spotting this dish on quite a few tables, it seemed like a must-order. A tasty hybrid of Chinese "rojak" and Indian "rojak" is how I'd describe it. Smothered in a gravy that tastes like a cross between "gado gado" and "mee rebus" sauces is a whole bunch of items: fried dough sticks ("yu cha kway"), cubes of beancurd ("tau kwa"), boiled potatoes and Indian-style chewy fried dough balls. The fresh cucumber strips, raw onion and green chilli slices add a welcome lift to the dish.