27 Oct '14, 12am
Chey Sua Carrot Cake @ Toa Payoh
Fried carrot cake is a common Teochew dish that you will see in every hawker centre. The white one is more savoury while the black one uses dark soy sauce to give it sweetness. Over the years, many hawkers have adapted to changes and even get their carrot cake from suppliers. But there are some stalls that still hold on to the traditional cooking method that passed down from the previous generation. One of them is Chey Sua Carrot Cake. It’s a Sunday morning. As usual, the hungry crowds are all waiting for their plate of Chey Sua Carrot Cake. Meet the two sisters – Grace and Shirley. Started by their parents about 50 years, the two sisters took over their parents’ business for more than 20 years. Shirley does the frying, while Grace takes the order. Even though the wait is 45 minutes, many of them just agreed to do it. Their parents’ carrot cake stall used to be at Serangoo...