Chey Sua Carrot Cake ($2/ $3/ $4)
Don’t be misled by the lack of queue – at 11:45am, I had to wait 30 minutes for my $2 order. And fans of Chey Sua told me that 30 minutes is actually quite short already. Such comments keep me anticipated for it!
A look at this golden plate and I know it’s not as simple as just that! My first bite – tastes similar to fried nian gao (年糕 Chinese New Year’s Rice Cake). I knew I could finish the entire plate myself, even after finishing Tian Tian Lai’s Hokkien Mee.
Chili is sweet and complements the taste as a whole. As you can see, the entire top layer is covered with egg, so every mouth of it is eggy though not very strong.
The amount of chai po (preserved turnip) is dispersed and minimal, which I really like! It is crispy on top due to the fried eggs which makes the dish more fragrant. The white radish is not mashy – just the way I like it!
If you want me to queue this for 1 hour or so, I would gladly do it, provided you let me have the whole plate to myself. Yes, it is DAMN WORTH IT!!! I will not complain that it is in the Michelin Bib Gourmand 2016 and 2017.
Warning: Chey Sua’s cashier is known for her bad attitude and long black face, so be prepared to wait and inform her your table number – good news is you can sit at your table to wait.
Address: Toa Payoh West Market and Food Court – 127 Lorong 1 Toa Payoh, #02-30, Singapore 310127
Opening Hours: 6am – 1pm (Closed on Mondays)
Written by Maisie Liu – Damn Worth It Foodie