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2013-05-31
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There are many good carrot cake stalls in Singapore. Personally, I've always preferred the white carrot cake. And one of my favourite stall is in Toa Payoh where I grew up. Similar to Come Daily Hokkien Mee at the same food centre, I have practically grew up with both stalls. And over the years, I also watched the older generation pass the baton on to their younger generation. Fortunately, standards have not dropped one bit.A good carrot cake to me is a combination of fresh home made carrot cake
A good carrot cake to me is a combination of fresh home made carrot cake, eggs and chye poh (pickled radish). Like any other good stall, Chey Sua still makes their own carrot cake. You can see them being portioned out of small aluminium bowls which they have been using since they first opened. What I particularly like about their carrot cake is one side is fried practically to a crisp while the other side is only lightly fried. So what you get is a crispy surface and white carrot cake all the way through. The portion of eggs is generous and the chye poh is just right, not too salty. And of course the chilli is just nice too, not too overpowering or oily.
They are opened from 6am till 1pm everyday except on Mondays. Perfect for a weekend breakfast.
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