Those of you who are below 60 should remember the authentic black chao tao kway. The hawker used a dough that was different from the white version. The hawker would cut the dough into small, rectangular cuboids and wouldn't tok tok tok them into a mess. All of the cuboids remained in individual pieces with a crispy layer and a little chow tah. You could pick them up one by one with a toothpick. Does anyone know where I can still find this authentic black chai tao kway?

address please, name of the place