Whether you’re camp black or white carrot cake, you’ll like Laut’s rendition of both on the same plate. The former comes marinated in kecap manis, and the latter, crisp and studded with chye poh(salted turnips), carrots and baked eggs. Both seek to emulate the flavour of the conventional hawker version, but eschew the soft and fluffy chopped up chunks we know in favour of rectangular blocks with a firmer, crisp texture. They’re served with a slather of very addictive and spicy sambal that is worthy of being sold as a condiment in its own right.

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Taste: 3.5/5