The white carrot cake at Hai Sheng Carrot Cake | Photo: Julia Khoo
Even though the sign that hangs above the stall says 'Lim Hai Sheng Cooked Food', this stall is known as 'Hai Sheng Carrot Cake'. Started in 1980 by Jenny Lim’s father, she took over when he retired in 1990.
The enterprising Jenny Lim took over the hawker stall from her father | Photo: Julia Khoo
There is only one version available here – the white carrot cake, done crisp omelette style – and it can still be had from $2 per plate, even though the recipe has been improved over the years, and Lim implemented innovative changes to make the workflow at her stall more efficient.
First, she fries the radish cubes. Then she pours the beaten egg over them to create an enormous omelette, and sprays fish sauce all over with a spraying bottle. This, she says, allows the seasoning to be spread more evenly on the cake.
The large omelette is then cut into smaller squares and served with chilli sauce on the side. That separation is important so as not to taint the original flavour of the carrot cake.
Lim, who did not want to reveal her age, has set up a separate kitchen off-site to make the radish cake base and chilli sauce, and custom-ordered a long, rectangular wok – which allows her to fry her carrot cake in larger quantities. She single-handedly manages operations at her stall, and cut down waiting time for her customers.
Lim’s dedication to her business and craft is evident in her ingenious methods and insistence on using premium ingredients. She prefers to use local farm eggs, citing these to be more fragrant. And the low starting price is to ensure her faithful customers are still able to find the dish affordable.
For more carrot cakes,
Lim Hai Sheng Cooked Food is one of Singapore's 12 hawker heroes who could be pitted against celebrity chef Gordon Ramsay in SingTel's Hawker Heroes challenge. Vote for themhere.
EXCLUSIVE TO HUNGRYGOWHERE USERS: Secure a pair of tickets to front-row seats at Gordon Ramsay's cook-off with SingTel's Hawker Heroes. Enter the contest here.
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Food writer Julia Khoo has been a regular contributor to inSing.com since its launch in 2009. Her obsession for writing and photographing all things epicurean is lovingly documented in her long-running food blog, AromaCookery, making her one of the most established food bloggers in Singapore.