Nestled in the cozy confines of Soy Eu Tua coffeeshop at 15 Upper East Coast Road, Singapore, Grandfather Carrot Cake is a culinary gem that offers a nostalgic nod to traditional hawker fare with a sumptuous twist. This food stall, which began its journey in 2018, might be relatively new on the scene, but it carries the legacy of old-school cooking with its liberal use of pork lard—a rarity in modern day Singapore.

The Master Behind the Wok

The stall is helmed by Mr. Big Kodo (大四哥), a seasoned veteran of the food industry, who began his foray into the culinary world at just 16 years old. Although Mr. Kodo was under the weather during my visit, his cousin Ah Shiong stood in, proving his mettle with the wok. The duo’s commitment to traditional cooking methods, particularly their use of pork lard, adds a depth of flavor that is hard to find elsewhere.

The Culinary Experience

Unparalleled Wok Hei

The term 'wok hei' refers to the 'breath of the wok', a hallmark of expertly fried dishes where the high heat imparts a smoky, caramelized flavor that is highly coveted among food enthusiasts. At Grandfather Carrot Cake, this technique is on full display, particularly with their signature dishes: the White and Black Carrot Cakes. The white version is notable for its crispy exterior and soft, savory interior, while the black version delights with a sweet-savory profile accentuated by crispy charred eggs and a house-made spicy chilli sauce.

A Symphony of Flavors

The menu doesn't stop at carrot cake. The stall also offers other traditional dishes like Fried Oyster and Char Kway Teow, each prepared with the same attention to wok hei. The Fried Oyster features eggs and starchy batter blended into a chewy, creamy concoction, complemented by a tangy, vinegary sauce. The Char Kway Teow, although not as sweet as its Thai counterpart Pad Thai, stands out with its greasy, smoky flavors enriched by the liberal use of pork lard.

More than Just Taste

The dishes at Grandfather Carrot Cake are not only about flavor but also texture. The Chye Poh (preserved radish) for instance, is briefly tossed in the wok to enhance its crunchiness, adding a subtle salty-sweet contrast to the dishes. The use of ingredients like Lap Cheong (Chinese sausage) and lala (clams) in their Hokkien Mee enriches the dish's flavor profile, making each bite a delightful experience.

Final Impressions

Grandfather Carrot Cake does more than just serve food; it preserves the culinary heritage of Singapore’s hawker culture. With its commitment to traditional cooking techniques, particularly the use of pork lard, the stall not only offers a taste of nostalgia but also a bridge to the past, making it a must-visit for both locals and tourists alike. The average cost per person ranges from S$6 to S$8.80, making it a budget-friendly option for those looking to explore authentic local flavors​.

Whether you're a resident on the hunt for a taste of the past, or a tourist eager to explore Singapore's rich culinary landscape, Grandfather Carrot Cake offers a slice of the city's hawker heritage that is sure to leave you yearning for more.

^{Grandfather Carrot Cake
15 Upper E Coast Rd, Singapore 455207
https://maps.app.goo.gl/LRcPZts23kJ9pvnXA
Opening Hour:
Friday, 7 am–3:30 pm
Saturday, 7 am–3:30 pm
Sunday, 7 am–3:30 pm
Monday, 7 am–3:30 pm
Tuesday, 7 am–3:30 pm
Wednesday, 7 am–3:30 pm
Thursday, 7 am–3:30 pm}