Taken with iPhone
Fried carrot cake has to be one of my favourite breakfast. Now, fried carrot cake has got nothing to do with baked carrot cake with cream cheese frosting. The carrot cake we are talking here are the steamed types, not unlike steamed yam cake but generally softer. The steamed carrot cake is cut into pieces and fried with some chai-poh pieces (these are "salted turnips" - deliciously salted and yet sweet tasting) and egg. Some people add sweet dark soya sauce to the fried carrot cake and that is commonly called the "black version" of fried carrot cake. Others add only seasoning like salt and pepper and this is commonly called the "white version" of fried carrot cake. In both versions, chilli sauce is an option.
Chey Sua Carrot Cake at the Toa Payoh Lorong 1 Food Centre sells one of the best "white version" of carrot cake I've eaten. The carrot cake came looking like rosti. It was crispy on the outside and also looked like someone was lightly brushed it with a thin layer of chilli sauce.
When you bite into it, the contrast of the soft carrot cake and the crispy egg layer makes this a winning dish. The chilli sauce and "chai-poh" pieces adds to the flavour of the dish.
Apparently this store closes promptly at 1pm daily (except Monday when the store doesn't open at all). The owners looked rather fierce (they were telling off a customer before me that he had waited for 45 mins as they informed him and not the 1 hr he insisted he had waited) and yes, the wait is a little unbearable (I was told the wait was 45 mins as well. I waited for 40 mins).
But it is a very good fried carrot cake and one that I'd probably be willing to wait for 45 mins at some point in the future again.
Chey Sua Carrot CakeBlock 127 Toa Payoh Lorong 1
Open Tues-Sun from 6am to 1pm (Closed on Mon)