Tasty Carrot Cake Cooked By Hunk And His Dad
Fancy a plate of chai tow kway served with a side of muscles?
Walter Tay (right), 30, lifts weights six times a week, before he starts work at his carrot cake stall. He runs the biz together with his dad, Tay Key Huat, 68. Walter is now mostly at their second branch called Mother & Daughter in Admiralty, though (run by his mum and his sis).
It’s not often that you see a fresh-faced, buff dude cooking in a greasy hawker stall. But here’s Walter Tay, a ripped 30-year-old who left his corporate job three years ago to open a carrot cake stall called Father & Son in Bukit Panjang with his dad. Prior to this, Walter was living the high life, working in a multi-level marketing business for three years before the company closed down. Suddenly out of a job, Walter sold his Mercedes Benz car and Rolex watches to join his dad, Tay Key Huat, 68, in becoming a hawker — they set up this stall together in 2015. The poly grad tells us about this dramatic career change: “I wanted to spend more time with my family as I travelled a lot in my previous job. Working together has allowed me to become closer to my dad.” He adds: “Also, I hope to preserve Singapore’s food culture and bring it to the next generation. It’s a pity if hawker food dies out just ’cos youngsters don’t want to become hawkers”. Swipe through the photo gallery above for our review on his and his dad's carrot cake.
FATHER & SON is at #01-23 Bukit Panjang Hawker Centre & Market, 2 Bukit Panjang Ring Rd, S679947 Tel: 9125-0435. MOTHER & DAUGHTER is at 676 Woodlands Drive 71, #02-18, S730676. www.facebook.com/fatherson888/
All in a day's work
Walter came up with the name of the stall, something his dad wasn’t keen on initially. “My dad wanted to give the stall a more traditional name like Kim Sun Carrot Cake, but after giving it some thought, he accepted my suggestion as it was more unique. That’s the good thing about my dad, he’s open to healthy discussions.” However, those hoping to catch a glimpse of Walter at the stall now may be disappointed. These days, the hunk mostly helps his mum out at their second hawker stall called Mother & Daughter in Admiralty, also selling carrot cake and Hokkien mee. It’s run by — you guessed it — his mum and his younger sister.
Secret to Walter's buff bod
Walter lifts weights six times a week, before work. The fitness enthusiast has been pumping iron since he was 16 as he was a dragon boat racer. He eats hawker fare daily, but still manages to maintain his enviable physique. “Clear knowledge on caloric expenditure helps. Also, I fry [carrot cake] everyday and it's pretty demanding physically, especially during peak hours,” he explains.
White carrot cake (from $2.30)
Tossed with eggs, garlic, plenty of cai poh, and fish sauce, this chunky white radish cake is kissed with wok’s breath — very fragrant and crispy. A simple, cheap, tasty dish. No wonder there was a constant stream of people patronising the stall during the two hours we were there.
Black carrot cake (from $2.30)
The ingredients are similar to that of the white carrot cake, except that the black version is fried with dark sweet sauce, too. The factory-made kueh is soft and goes well with the heap of crunchy cai poh (preserved radish). The heat from the chilli adds a delish contrast to the sweet sauce. We’ll gladly order this for an indulgent weekend breakfast.
Bottom Line
No-frills but rather shiok, cai poh-heaped carrot cake at affordable prices. (Psst, enjoy the best of both worlds with this Black And White Carrot Cake platter).
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