In my previous visit to Chey Sua, the stall owners have went overseas for Singapore day in San Francisco and the carrot cake stall has closed for two weeks. It also gave me a chance to explore Toa Payoh food. Toa Payoh is a food town, Toa Payoh West Market and Food Centre has several food gem like Come Daily Fried Hokkien Prawn Mee and more! And Toa Payoh nearby coffee shop has Hup Chong Yong Tau Foo, you must try their deep fried meat balls.
Too engrossed with Toa Payoh food, lets return to Chey Sua carrot cake stall. The stall owners have reopened this week. And I can finally try our Singapore Michelin hawker food, carrot cake. As usual, famous Singapore hawker food have to queue for more than half an hour. Needless to say, Chey Sua is a Michelin award hawker stall. Let’s take a look how different is Chey Sua carrot cake from other carrot cake stalls.
On first look, it doesn’t look like the carrot cake that I usually had at hawker centre. Chey Sua carrot cake has more egg sauce than cubes of carrot cake. Each large piece of carrot cake is gently pressed and pan fried till crispy. The soft carrot cake lies in the comfort of the egg boundary and the crispiness increases as it reaches the crust. I would recommend to add some chilli to make it more flavourful. It is near perfect. The only thing that I think could be better is using traditional carrot cake ingredient, radish or turnip instead of flour. However considering the price that they are selling at, it is almost impossible as this would result in high cost. If you are interested in having traditional carrot cake, may wish to visit Treasures Yi Dian Xin.
The Chey Sua carrot cake heroines behind the glass window.
Do you enjoy Chey Sua carrot cake? Or do you have any Toa Payoh foods that you would like to recommend, drop us a message.
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