When you see a supposedly popular hawker stall, but with NO QUEUE, do not for once think lady luck is shining on you.
Just so I thought when I ventured to Chey Sua Carrot Cake at Toa Payoh Lorong 1 Food Centre.
“Must wait half hour ah!, when I gave a blur-blur look, hovering around the stall.
That’s why the fuss.
If you are a visiting traveller to Singapore, this ‘Carrot Cake’ is not the typical sweet cake with cream cheese and walnut.
Instead, the key ingredients are white radish – in Chinese we all it ‘white carrot’, added with rice flour.
The mixture is first steamed, then cut into cubes and fried with eggs and preserved radish. Quite a laborious task, I must say. (My family used to make our own when I was much younger, but some heritage food is lost due to technology and modernity. )
So when Chey Sua Carrot Cake insists on making their own carrot cake, instead of sourcing from the factories, you know you are going to consume some true gem.
Sisters Grace and Shirley man the stall, staying true to how their parents have done the dish over the years.
The prices are still very reasonable at $2, $3, $4, and there is only a ‘white’ version, not the sweeter black kind.
So after a 30 minute wait, the ‘chai tow kway’ looking like a pancake arrived.
Unlike some of the other variants, Chey Sua’s version is fried like rectangular blocks, crisp brown on the outside, spread with a thin layer of chilli, looking thinner and flatter than usual.
Beneath the outer layer contains soft, small pieces, and I liked the texture which was moist and soft (unlike factory-made ones which have a certain firmness).
There is this old-school style about this, like the Carrot Cake of my growing up years.
The thing that I didn’t quite like about this plate was that it was still very oily, and I would encourage sharing if you do not want to end up feeling jelat (rich).
Chey Sua Carrot Cake
Blk 127 Toa Payoh West Market & Food Centre Lor 1 #02-30 Singapore 310127
Opening Hours: 6am – 1pm (Tues – Sun), Closed Mon
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