One stall that we had been paying a bit of attention to ever since we had came across the establishment in social media would be that of Rolling Wok. These folks are located at Chomp Chomp Food Centre in the Serangoon Gardens neighborhood — they occupy a stall unit in the leftmost row of the food centre that is situated in the middle; the newly-opened Casa Osteria being their next-door neighbour. A stall that is Muslim-owned, Rolling Wok is a minority amongst the stalls located at Chomp Chomp Food Centre; the stall is pretty recognisable with its colourful and modern-looking signboard that sets them apart from the other stalls within the food centre. Based on its social media profile and signboard, Rolling Wok’s motto is “Wok Breath | BBQ grilled”; the menu comprises of fried rice offerings that are paired with BBQ meats / seafood with patrons having the flexibility of adding ala-carte add-one to their orders as well.

The Steak Lava Fried Rice is the signature offering at Rolling Wok; one thing worth noting is how Rolling Wok allows patrons to choose between the Plain Fried Rice or Sambal Fried Rice for all items that are served with fried rice. Rolling Wok also describes on its menu that all of their Mains do come with elements such as Lava Egg, Achar and Sambal — considering so, we went with the Plain Fried Rice option. Opting for the Steak Lava Fried Rice, it does seem that the cut of steak that Rolling Wok uses is a little bit on the chewier side — that being said, it does come tender and juicy despite requiring more effort to chew; all that whilst being seasoned with a little bit of salt and pepper for taste. For a Muslim-owned stall, we were especially surprised by how well they had executed their fried rice in a way that is more similar to that of Chinese-style fried rice — savoury enough without being too heavy on the sauces; all that whilst carrying a consistent flavour and texture throughout the entire plate with the rice grains being distinguishable from one another by the grain. We also detected a light wok-hei that came from the fried rice as well. The Lava in the namesake of the dish refers to the Lava Egg; a sous-vide egg with runny yolks and egg white that gives everything on the plate a silkier touch when mixed in — the Sambal here giving quite a kick of spiciness and hints of prominent fragrance of fresh chili padi without being particularly saltish that tickles the tastebuds even for those whom are tolerable to more than moderate levels of spiciness.