10 Best Carrot Cake in Singapore

Fried carrot cake in Singapore, known in Teochew and Hokkien as chai tow kway, has nothing to do with dessert or orange carrots: it is cubes of steamed radish cake stir-fried with egg, garlic and preserved radish (chye poh) over fierce heat. It comes either pale and eggy ('white') or coated in sweet dark soy ('black'). This guide gathers ten real, currently-operating hawker stalls worth seeking out.

Fu Ming Cooked Food is a Redhill Food Centre stall that fries both the pale 'white' style and the dark, sweet-soy 'black' style of chai tow kway, and it is among the hawkers reported to still steam their own radish cake rather than buy it in. Its plates are known for pronounced wok hei and crisp, well-charred edges, with plenty of egg folded through soft cubes of cake. Regulars also recognise it by the vintage Mickey Mouse cartoons on its signboard.

Redhill
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He Zhong is a family-run stall at Bukit Timah Market & Food Centre that serves only the white style of chai tow kway and still makes its radish cake from scratch, which most stalls no longer do. Instead of the usual flat, pancake-like plate, it fries thick, chunky blocks bound with a generous amount of egg, so each piece has a browned, crisp shell and a soft, eggy centre. The result leans savoury and radish-forward rather than relying on dark sauce.

Bukit Timah
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Song Zhou is a long-running name for fried carrot cake in the east, based at Bedok Interchange Hawker Centre and run across generations of the same family. It cooks both white and black versions, and it is the sweet, dark-soy black plate, glossy and studded with chye poh, that it is best known for. You can also have it fried with prawns for a heartier plate.

Bedok
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Chey Sua, in Toa Payoh West Market & Food Centre, serves a single item, white chai tow kway, and pan-fries it so one side turns deeply golden and crisp while the other stays tender. Unusually, the chilli is fried directly onto that crisp surface rather than spooned on at the side, and the stall steams its own radish cake before cubing and frying it. It is run by second-generation sisters who keep to the handmade method.

Toa Payoh
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Bukit Merah View Carrot Cake is one of the older chai tow kway stalls around, often described as dating back to the 1950s. It fries both white and dark-soy black plates with plenty of egg, and its long daily hours stretching into the early morning make it a rare option for a late-night or supper fix. These days it uses radish cake from a supplier rather than steaming its own.

Bukit Merah
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Ghim Moh Carrot Cake, at Ghim Moh Road Market & Food Centre, is one of the few stalls that makes both its radish cake and its chye poh from scratch each day. It offers a white version, crisped and bound with egg, alongside a darker, sweeter black plate. Because everything is house-made in limited quantity, it tends to sell out well before closing, so mornings are the safer bet.

Ghim Moh
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Lau Goh is a second-generation Teochew carrot cake stall at Zion Riverside Food Centre, offering white, black, or a mixed 'yuanyang' plate of both. The white is well coated in egg and fried crisp, while the black is finished with dark, sweet soy, and both are cooked in vegetable oil rather than lard. The husband-and-wife hawkers are hearing-impaired and take orders through a clear point-to-choose picture menu, which keeps the queue moving.

River Valley
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Heng Carrot Cake at Newton Food Centre steams its own radish cake and fries it only in vegetable oil, with no pork or lard, in both white and black styles. The white plate comes crisp-edged and eggy with a clear hit of wok hei from high-heat frying, and the same stall is also known for its oyster omelette. It opens late into the night and often draws long queues at peak hours.

Newton
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Signposted simply as Fried Carrot Cake at Clementi 448 Market & Food Centre, this is a third-generation stall that traces its roots to a pushcart, and it draws one of the longest carrot cake queues in the west. It fries both white and black, with the black plate layering soft radish cubes, crisp egg, savoury chye poh and sweet dark soy. Regulars go for its old-school, home-style character.

Clementi
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Hai Sheng is a popular carrot cake stall at Bendemeer Market & Food Centre with an unusual way of working: it fries a whole batch of black for one round of orders, then switches the wok to white for the next, so you pick one and cannot have a mix. The black is cooked with dark soy for a sweet, savoury finish, while the white is bound with beaten egg and crisped into a golden crust. It is a straightforward, well-priced plate rather than a fancy one.

Boon Keng
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