When I did Best 40 Carrot Cake in #singapore, I missed out Chey Sua because I came here THREE times and it was closed. Guess this is fourth time lucky. 🍽 🍽 🍽 Although it got @michelinguide Bib Gourmand yesterday, I didn't come here on purpose (I came here for the Hokkien mee). Anyway, almost all are regulars. The people who take away receive theirs first. So we have to wait 45 min for it. 🍽 🍽 🍽 It's good. Flat and crispy, reminding me more like roti prata. But slightly bland. And the auntie is rude. It will probably be 9th or 10th on my Carrot Cake list, but it's not the first.
In my Best Carrot Cake in Singapore, I didn’t include Chey Sua Carrot Cake at Toa Payoh because I took a one-hour train and walked 10 minutes to the hawker centre THREE times and it was closed all three times; and because I was satisfied with the list. The top 10 stalls on the list are already fantastic; whether Chey Sua is on the list or not is inconsequential.
On Saturday, the day after Michelin Guide announced its Bib Gourmand list, we travelled to the hawker centre.
Mr Fitness: You’re doing the Hokkien Mee list, so you’re eating it, right? I hate Hokkien Mee.
Me: OK. You don’t have to eat it. You can eat something else.
MF: Hm… What shall I eat?
Me: OMG. I almost forgot! Chey Sua is at the same hawker centre! You can eat it. It just got Michelin Star yesterday.
MF: It’s Bib Gourmand, not Star, ok?
On Bib Gourmand, they call it “turnip pudding.” Singaporeans make a fuss and mock the mistake. “Pudding,” to me, is acceptable because “pudding” means many things in Western cookery. Most of us know “pudding” as desserts, but “blood pudding” is a sausage made of blood; Yorkshire pudding is like bread; etc. Any steamed dish, sweet or savory, that is mixed with flour can be considered pudding.
The bigger mistake is naming the wrong ingredient. But what’s the big deal when we ourselves name “carrot cake” wrongly? It should be “radish cake.”
You’ll be glad to know that most people in the queue were dressed in their home attire, which means they live nearby, and didn’t come here just because of Bib Gourmand. Before Bib Gourmand, the wait was about 1 hour. After Bib Gourmand, when we were there, the queue took 45 minutes. So… not much of an impact.
We noticed that people who came after us got their food first. That’s because they ordered take away. Someone informed me that you can telephone in advance, which may explain why other people got their order first.
So how is the food? It is good. It’s very thin, crispy and egg, almost reminding me of roti prata. The carrot cake, or “turnip pudding,” is rather bland. It would be better if the carrot cake is thicker to give a good bite.
Chey Sua would probably be 10th on my Best Carrot Cake list: it’s good, but the queue isn’t worth it, and there are better carrot cake around.
For other Bib Gourmand’s establishments,
Lagnaa – Indian restaurant
Zaffron Kitchen – Indian restaurant
True Blue – Peranakan restaurant
Kok Sen – Cze Char
New Ubin – Cze Char
JB Ah Meng – Cze Char
A Noodle Story – Singapore-styled ramen, hawker
Sungei Road Laksa
Tian Tian Hainanese Chicken Rice
Tiong Bahru Hainanese Boneless Chicken Rice
Balestier Road Hoover Rojak
Liang Zhao Ji Braised Duck Rice
Chey Sua Carrot Cake 青山菜头粿
Blk 127, Toa Payoh Lor 1, #02-30 Toa Payoh Market and Food Centre, Singapore 310127
T: +65 9816 9412
6am–1pm, closed Mon
Written by A. Nathanael Ho.