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“My father worked very hard to bring up the name Habib’s Rojak. I was sad seeing my parents tired and soaked in sweat,” he says.

The glass case in front of Habib’s Rojak is stacked high with fried fritters, potatoes, hot dogs, eggs, and tempeh in shades of orange from pale to florescent.

Mohamed has been up since 3 a.m., and won’t return home till 11:30 p.m., after he’s sold more than 200 plates of Indian rojak, a hot salad of fried fritters, cucumbers, shallots, and green chiles, doused in a spicy-sweet chile gravy.

Mohamed thinks Habib’s Rojak succeeded due to his perfectionist father.

Deprived of a regular income, the father of four decided to start a food business, selling Malaysian dishes such as a curry noodle dish made from a family recipe, laksa, and a mixed fruit dish called rojak.