📍Chey Sua Carrot Cake 青山菜头粿
Blk 127 Unit 02- 30
Toa Payoh West Market & Food Ctr
Toa Payoh Lorong 1
Tues to Sun 6.30am - 1pm
But I make an exception for the one I grew up eating from Geylang East, which sadly doesn't exist anymore since the uncle is no longer around 😔 I haven't found other white versions that I fancy, until I came on @Burpple's recent #TastyTastemakerTour, and got introduced to one of Toa Payoh's best offerings through @jiaknonstop.
The egg was fried crisp thin, layered over the moist carrot cake that's handmade from scratch - yes, with real carrot in the mixture! That bit of authenticity really makes a difference. No wonder it's one of the 17 recipients of the Singapore Michelin Bib Gourmand 2016 hawker stalls.
Prices are set at $2/3/4 portions. Be informed that the waiting time is 45 mins to 1 hour (or even longer), which we didn't have to bear during the tour thanks to #Burpple team members who arrived earlier to make the orders! I'd love to bring my parents here to compare with the version we used to have, though I'm not sure if they'll be keen on the long wait...
Love the crisp exterior holding moist soft pieces of carrot cakes while a layer a Chili is spread over according to your preference. Only available in the white version, it still garners huge fans with now the usual 45 minutes to 1 hour of wait. Pair it with a cup of Black and White and your Saturday is made.
If this is the kind of carrot cake you really love, try a similar one at Lorong Ah Soo, Hainanese Village Market.
Burpple Tasty Tastemaker Tour Station 2 of 3: Toa Payoh West Market]
Worthy receipent of Bib Gourmand 2016! I wish I could say I discovered this before Michelin, or I know of a better carrot cake that no one else knew, but I've to concede and concur with them.
Super love the top layer that is crispy but still crumbly, with enough umami (but not over) from the chye poh and just a little fire from the chilli sauce that had been integrated with the crispy fried egg. Contrast this texture with the soft radish cake beneath that crisp, and you have crispiness and mushiness all in a single mouthful.
The waiting time is 45 mins to 1.5 hours. But many thanks to @that_dex and @rainraineeataway for reaching there an hour in advance so that we need not wait! Feel so pampered during the #TastyTastemakerTour, thank you!
Chey Sua Carrot Cake
Toa Payoh West Market
127 Toa Payoh Lor 1
[Or might be, if you're a TPY-ers]. This one is featured in 2016 micherlin guide singapore. 😏 #TastyTastemakerTour
Located in a humble hawker centre, it's truly a hidden gem. Crispy outer, soft inside, and that sweet chilli paste on top? 😍😍 naizzz. And oh! Did i mention it's only $3.00 per portion? FYI, that's the avg price of carrot cake here. So, why opt for mundane carrot cake when u can have micherlin-guide one on the same price! 😂
Thanks to Burpple [@that_dex @rainraineeataway] we get to skip the 45mins queue! ✌😏
🍴 Carrot Cake
🏠 Chey Sua Carrot Cake
📍 Block127, Toa Payoh Lor 1 [02-30]
Whether you prefer it black with lots of sweet sauce or white, crispy with loads of chilli, it is an integral part of all Singaporean breakfast.
This one in particular is spectacular! Definitely worth the wait.
An amalgamation of fragrant "Chye Poh"and soft homemade carrot cake pieces, with each individual piece wrapped in egg and slow fried to achieve its thin crispy layer.
Instead of the usual sambal chilli on the side, this store manages to panfry the chilli sauce onto the crispy side which gives it a nice red tinge of color.
It's light, it's crispy and oily enough to fulfill my Singaporean breakfast belly. At $2-$4 a plate what the hell are you waiting for other then a delicious plate of carrot cake. It's a top contender!
Not for the impatient - this carrot cake demands at least a good 40-mins wait (nothing less) and the auntie will tell you to not order if you can't wait 🌚 however if you do have the patience, have it there (not takeaway) and it is really delicious! The edges are nicely fried to crisp, while still retaining the softness and moisture of the kueh. The generous spread of chillies is definitely another key for its fame 👌🏻 #burpplecheapngood
In my humble opinion, this is by far one of the best Fried Carrot Cakes that one can find here in Singapore. The way it is prepared is slightly different from conventional methods of frying the raw carrot cake. The individual pieces of carrot cake are coated with a nice batter of beaten egg. The top layer of this 'paste' is fried till crispy and coated with a generous layer of chili paste. Sprinkled with spring onion and served, the flavors combined with the crisp texture make for a unique and yummy dish! At the lowest priced portion at $2/- a pop...it's a must try I guess. Only tricky part is the long wait...5/5
I'm not, so before that, I had a soy bean drink, my fav black carrot cake from next door and a plate of hokkien mee. only then did this plate arrive.
sometimes it's just all about patience, but if you ask me, it's not worth the wait.
Chey Sua Carrot Cake has been in Toa Payoh ever since I was born, and I remember before the Lorong 1 wet market/hawker had an upgrade, there would be snaking queue at the edge of the area because that was where it was located. To get your hands on one of these plates on a weekend you would need to be there by 9am; by 10am you would be cutting it close because by 11+am they would have sold out for the day - there is just something magical about these fried radish cakes. An interesting fact is that Chey Sua only sells 'white' carrot cake so if you are a 'black' carrot cake enthusiast, this is not the place for you. From its taste I think I can understand why they would specialise - each piece of radish cake is cut up into palm sized portions which boast a nice crisp on the outside. You would do well to opt for chili because the chili coated crispy egg skin tastes sublime. Each of the smaller pieces are mixed with their signature "chye por" and is soaked in a layer of cooking oil with minuscule bits of "wok hei". This dish is so good that I couldn't wait to get my hands on it, only remembering to take a photo after I was more than halfway through my meal. If you are in Toa Payoh, this is one delicacy that you must try, along with 天天来 Hokkien Mee which is located just 10 steps away.
Crispy Carrot Cake - The "cake" is pre-fried until crispy then whipped into a bowl of eggs. It is then fried again until it is crispy after which a thin layer of Sambal chilli is spread on top. ($2/3/4) (150 cals/100g) #yumyumyap #carrotcake #sgfoodie
Started by Shirley's & Grace's mother about 50 years, the two sisters took over their mother's business for more than 20 years. They will fry one side till crispy while leaving the other side only lightly fried.
Has always been closed whenever I visit this Hawker Centre. I can say it's now one of my favorites! On a side note, Happy Friday Everyone(: #tgif #breakfast #carrotcake #carbs #goodfood #famous #eggs
$2 to $5. More like oyster omelette than the conventional carrot cake, this is slightly crispy on one side with chilli being infused in the egg.
B'cos of the way they fry it with a crispy crust in top of a soft kueh beneath? The chilli they used that carried a subtle sweetness? The generous portion of egg that balanced with the kueh?
Definitely gotta wait to lay your hands on a plate of this, but not that big a problem since there are many other good local food in this market to try while waiting. #burpple #burpplesg #foodgasm #foodpornsg #sgfood #sgfood #sgfoodies #sgfoodporn #sgmakandiary #foodpics #foodlover #foodstagram #foodstagram #foodie #instafood_sg #instagramsg #instasg #whati8today #nomnomnom #instafoodsg #eatoutsg #foodforfoodies #NomNomSG #sgmakandiary #SGhawker #sgfoodlover #sgigfoodies #instafood_sg #stfoodtrending #hawkerfood #jiaklocal #hawkersg #carrotcake