Singapore's fried carrot cake, or "chai tow kway," is a savory dish made from steamed rice flour and grated white radish (daikon), not actual carrots. The radish cake is cut into cubes and stir-fried with eggs, preserved radish, and seasonings.
Searching for the perfect plate of fried carrot cake in Singapore can feel like a delicious treasure hunt. This beloved hawker dish (which has nothing to do with the sweet Western dessert) is a Singaporean breakfast staple that showcases the incredible food heritage of the island nation.
What Makes Great Carrot Cake in Singapore?
Before diving into the list, let's quickly understand what makes a stellar plate of fried carrot cake:
- Quality of radish cake - Handmade versions offer better texture and flavor absorption
- Wok hei - That unmistakable smoky aroma from high-heat cooking
- Chai poh balance - The preserved radish should add saltiness and crunch without overwhelming
- Texture contrast - Crispy edges with soft, pillowy interiors
- Egg-to-radish ratio - The perfect balance creates the ideal mouthfeel
- Chili sauce - A good accompanying chili adds dimension without overwhelming
Now, let's explore the five stalls that have mastered this delicate balance!
1. Fu Ming Cooked Food (Redhill Food Centre)
If you're looking for the gold standard of fried carrot cake, Fu Ming at Redhill Food Centre should top your list. The persistent queue speaks volumes – locals willingly wait for what many consider the perfect plate of chai tow kway.
What makes it special: Their black carrot cake achieves the holy trinity of carrot cake perfection – soft on the inside, wonderfully crisp on the outside, and infused with that coveted wok hei flavor. The egg-to-radish ratio is generous, and they've mastered the art of caramelization, creating a dish with balanced sweetness that never becomes cloying.
The stall owners display exceptional control of heat, resulting in optimal charring without burning. Each bite delivers a harmonious blend of textures – the slight crunch giving way to a tender interior that melts in your mouth.
Location: 85 Redhill Lane, #01-49 Redhill Food Centre, Singapore 150085
2. Chey Sua Carrot Cake (Toa Payoh West Market & Food Centre)
Chey Sua doesn't just fry carrot cake – they elevate it to an art form. This stall has perfected the white carrot cake variant, turning it into something truly special that keeps customers coming back for more.
What makes it special: Unlike many competitors, Chey Sua makes their own radish cake from scratch, resulting in a distinctly different texture. Their signature style involves shaping the carrot cake into thin, pancake-like discs with incredibly crispy edges. The result is a golden-brown creation with a wonderful textural contrast.
The savory chai poh they use has a clean, bright flavor that cuts through the richness of the eggs. Their commitment to handmade quality means you're getting an authentic experience that mass-produced versions simply can't match.
Location: 127 Lorong 1 Toa Payoh, #02-30, Singapore 310127
3. Song Zhou Fried Carrot Cake (Bedok Interchange Hawker Centre)
Song Zhou has built a loyal following at Bedok Interchange, where devotees queue at all hours for their exceptional black carrot cake. This stall proves that sometimes the classics, when done right, are impossible to improve upon.
What makes it special: The black carrot cake here achieves a deeply caramelized flavor profile without becoming too sweet. The texture is slightly sticky but melts in your mouth, with each bite delivering the perfect ratio of egg to radish to sauce.
What truly sets Song Zhou apart is how they balance all elements – the dark sauce adds a fragrant richness without overwhelming the dish. They don't skimp on the chai poh either, ensuring every mouthful has that wonderful salty crunch to contrast with the soft radish cake.
Location: 208B New Upper Changi Rd, #01-37 Bedok Interchange Hawker Centre, Singapore 462208
4. Lau Goh Teochew Chye Thow Kway (Zion Riverside Food Centre)
Peter Goh's stall at Zion Riverside has maintained its reputation as one of the pioneers of white carrot cake in Singapore. The legacy continues with good reason – few can match the intensity of flavor they achieve.
What makes it special: Lau Goh employs a unique mashing technique during frying that breaks up the radish cake, allowing it to absorb more flavor. This process creates intensely flavored bites packed with chai poh and fish sauce.
The result is a deeper concentration of flavor than you'll find almost anywhere else. While some stalls go for uniform cubes, Lau Goh's approach creates varied textures throughout the dish, making each mouthful a slightly different experience. Popular across generations of Singaporeans, this stall proves that sometimes tradition beats innovation.
Location: 70 Zion Road, #01-26 Zion Riverside Food Centre, Singapore 247792
5. 618 Sim Carrot Cake (Yishun Ring Road)
Heading north to Yishun might seem like a journey for carrot cake, but 618 Sim makes the trip worthwhile with their customizable approach and consistently excellent execution.
What makes it special: This stall sets itself apart by allowing diners to customize their carrot cake experience. Prefer your chai poh on the side? Want prawns added? No problem! The frying technique here ensures a consistent texture without excess greasiness – a common pitfall for lesser stalls.
Both black and white versions are expertly balanced in terms of seasoning. The chefs maintain the integrity of the dish while accommodating preferences, showing that some flexibility within tradition can create an even better dining experience.
Location: 618 Yishun Ring Road, Food Lane, Singapore 760618
What Separates These Stalls from the Rest?
These five stalls have built their reputations on consistency, quality, and attention to detail. When you visit any of them, you'll notice:
- Freshness is non-negotiable - Many make their own radish cake rather than using pre-made versions
- Technique matters - The way they handle the wok, the timing of adding ingredients, and the control of heat all contribute to superior results
- Balance is everything - No single element overpowers the others
- Texture contrast - They all achieve that perfect balance between crispy and soft
- They don't cut corners - Quality ingredients and proper preparation time are always prioritized
Conclusion
Singapore's fried carrot cake scene offers a window into the culinary soul of this food-obsessed nation. Each of these five stalls brings something special to the table, whether it's Fu Ming's perfect wok hei, Chey Sua's crispy pancake-style execution, Song Zhou's balanced caramelization, Lau Goh's intense flavor concentration, or 618 Sim's customer-focused approach.
The beauty of Singapore's food culture lies in how seriously even the simplest dishes are taken. These carrot cake masters have spent decades perfecting their craft, creating distinctive styles that keep customers coming back for more.
When visiting Singapore, experiencing these iconic carrot cake stalls should be high on your culinary bucket list. For the most efficient way to visit all five stalls, consider using a chauffeur service that can navigate Singapore's neighborhoods with ease – maximizing your eating time rather than worrying about transportation between these hawker centers spread across the island.
