Out last day in Singapore.
For our last meal here Pieter wanted ‘carrot cake’. Incidentally, it was also the first meal we had in Singapore.
We went to the same hawker stall and it was still delicious.
After packing we had a few minutes before leaving so we took an early Sunday morning stroll through China Town. A very different experience that early on a Sunday.
Check-in was a quick and easy and after a light lunch we unpacked and took our spots at the front if the ship to watch the departure.
Our timing was a bit off since ‘Ship Time’ was not the same as actual time, and the ship ended up departing during our dinner.
Carrot cake, also known as ‘chai tow kway’, refers to a glutinous rice flour “cake” that’s made from a white radish cut into cubes, wok or pan fried till crispy, then cooked into an egg omelette.
The bits of radish cake taste mild and have a soft, pleasant texture. Common ingredients mixed into the omelette include fish sauce, preserved vegetables, garlic, and green onion. Dab on some chile sauce if you want it hot. There are two kinds that you can get: white or black. The black version is mixed with a dark sweet soy sauce.
We had a few minutes before we had to leave so we took a stroll through China Town.
