Fried Carrot Cake seller Peter Goh who is based at Zion Riverside Food Centre Stalls may look like your usual hawker at first sight. For non-regulars, perhaps it is only after reading a sign at the stall that you realise that he is partially deaf, and has to take orders through gestures. Disability had not
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Fried Carrot Cake seller Peter Goh who is based at Zion Riverside Food Centre Stalls may look like your usual hawker at first sight.
For non-regulars, perhaps it is only after reading a sign at the stall that you realise that he is partially deaf, and has to take orders through gestures.
Disability had not prevented him from taking over this popular stall from his father – who is “Lau Goh”. His father was one of the first Carrot Cake street hawkers in Singapore during the 1960s.
He is helped by his wife who is deaf.
(Photo taken before pre COVID-19 days.)
While the two could lip-read customers’ order in the past, the mask-wearing due to COVID-19 made taking orders more challenging for the couple.
Do be patient, and you can make your orders and requests through pointing to the menu in pictures.
His stall was apparently very popular among celebrities, with photos of actors such as Li Nan Xing, Chew Chor Meng, Jeanette Aw, and Thomas Ong pasted on the stall’s wall.
You can order the White or Black Carrot Cake, sold at $4, $5, $6, $8 or $10. There is also a Mixed version which includes half of each.
The White Carrot Cake that Peter cooked patiently was moderately crispy on the outer layer, not oily and had a white peppery tinge.
If you are looking for the super crispy sort, this is not so and was rather soft on the inside.
If you sensed that it tasted healthier than the usual, it was because he insisted on using vegetable oil instead of lard.
The cake itself taste rather old-school and home-made, without a commercially manufactured taste.
Of the two, I preferred the Black Carrot Cake version, with dark sauce blanketing the dish.
The sauce used was the thicker and sweeter version, and I liked it that he did not over fry it so much that the eggs would become burnt. However, some may not like it as the dark and chilli sauces were not consistently spread out.
This could be due to the fact that he fried each plate individually, rather than in mass uniform batches. It once again emphasised on the attention he placed on his customers and craft.
Lau Goh Teochew Chye Thow Kway
Zion Riverside Food Centre #01-26, 70 Zion Road, Singapore 247792
Opening Hours: 12pm – 9pm (Mon – Sun)
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