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.

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