Lim Hai Sheng - Fried Carrot Cake

As part of this year Singapore Food Festival (SFF) 2010 outreach to the blogging community, there is an interesting new event known as "Food In Translation", where local well-known food bloggers are invited to sample and blog about some of these popular Singapore Chinese Dialect dishes that will be featured during the SFF on the 16 - 25 July 2010.

I was so excited and honor to be invited as one of the bloggers to cover this event by "Word Of Mouth Communications Pte Ltd". At this Food In Translation event, we can choose to visit either one or 5 of the mentioned restaurants/eateries in the list. On this event, I took up 3 places to venture on and I will keep you people updated on the fabulous dishes before the Official Opening of the Singapore Food Festival on 16 July 2010.

First Stop on my list is “Lim Hai Sheng Cooked Food - 林海盛熟食” which is located at Block 724, Ang Mo Kio Ave 6. I am sure those who stays around Ang Mo Kio area would have either tried or heard about this stall that is always pack with queues.

Accordingly to the stall owner, Jenny, they have being operating this stall for more than 30 years starting from her father’s generation. And they only focus on selling the "White" Fried Carrot Cake instead of black and white like some other stalls.

The texture of the carrot cake is soft and fragrant with generous amount of beaten egg and salted turnip (cai po - 菜脯) that lift up the overall taste of this simple dish. Accordingly to some of my readers who frequent this stall, they suggested that next round when I pop-by this stall again, I can actually request them to fried the Carrot Cake longer in order to achieve nore crispy outer layer. So if you prefer more crispy texture, you must send in your request while making your order.

For those who are more health conscious, Jenny told me that she actually used vegetable oil to fried the carrot cake instead of follow the traditional method of using “pork lard - 豬油”. And they also have a very special homemade chilli paste to go with the fried carrot cake if you prefer something more spicy too.

I was there around 11:00am on Sunday morning and from the time I arrive till I left at around 12:00pm their queue was very consistent and Jenny has to rush in and out of the stall to cook and at the same time answer some of my interview questions. According to Jenny during weekdays, she is alone to cook, pack and serve the customers all by herself.

Jenny works only on the morning shift from 8:30am till the carrot cake sold out at about roughly 1:00pm or so, if you are interested to try their delicious Teochew Fried Carrot Cake, remember to drop by earlier to avoid disappointment. Or you can visit their stall at the Clarke Quay Food Street on 16 - 25 July 2010 Singapore Food Festive.

Lim Hai Sheng Cooked Food - 林海盛熟食
Block 724, Ang Mo Kio Ave 5
#01-09
Singapore 560151
In-Charge: Jenny Lim

Opearting Hours:
Mon - Fri: 8.30am - 2:00pm, 6:00pm - 8:00pm
Sat/Sun/PH: 7:00am - 8:00pm


Hai Sheng Carrot Cake - 海盛菜頭粿
(Bedok Branch: Run by Jenny's Husband)
Block 216, Bedok North Street 1
#01-49

Operating Hours:
6:00am - 1:00pm