Ask ten locals where to get the best carrot cake in Singapore, and you’ll get ten answers, each with fierce loyalty. This fried dish—made from radish (not carrots), preserved radish (chai poh), egg, and either white or sweet black sauce—delivers texture, wok hei, and a satisfying punch of umami. Here’s a list of the ten best stalls that continue to earn cult followings for their version of chai tow kway.
1. Fu Ming Cooked Food
Location: Redhill Food Centre, 85 Redhill Ln, #01-49, Singapore 150085
Soft on the inside, crisp on the outside, and imbued with wok hei—that’s Fu Ming’s signature. Their black carrot cake stands out with a subtle sweetness, generous egg, and perfect char. The queue says everything. Come early or expect to wait.
Why it matters:
- Excellent control of heat for optimal caramelization
- Balanced sweetness in the black version
- High egg-to-radish ratio
2. Chey Sua Carrot Cake
Location: Toa Payoh West Market & Food Centre, Block 127 Lor 1 Toa Payoh, #02-30, Singapore 310127
Chey Sua doesn’t just fry carrot cake—they shape it into golden-brown pancakes and crisp the edges like pros. They make their own radish cake, setting the texture apart from mass-produced versions. The focus here is on the white variant.
Highlights:
- Handmade radish cake
- Crispy flat pancake-style frying
- Savoury chai poh with a clean flavour
3. Bukit Merah View Carrot Cake
Location: Bukit Merah View Market & Hawker Centre, 115 Bukit Merah View, #01-37, Singapore 151115
Operating for over 60 years, this stall has kept its methods old-school. Both black and white versions are well-loved. The handmade radish cake has a softer, rustic consistency that absorbs seasoning perfectly.
Best features:
- Consistently high wok hei
- Balanced char and sweetness
- Loyal fan base built over decades
4. Song Zhou Luo Bo Gao
Location: Bedok Interchange Hawker Centre, 208B New Upper Changi Rd, #01-37, Singapore 462208
In the East, this is a staple. Song Zhou delivers a moist, deeply caramelised black carrot cake with generous lashings of chai poh and egg. The dark sauce doesn’t overwhelm but lingers with fragrance.
What makes it stand out:
- Slightly sticky, melt-in-mouth texture
- Perfect egg-to-radish-to-sauce ratio
- Queue-worthy at any hour
5. Lau Goh Teochew Chye Thow Kway
Location: Zion Riverside Food Centre, 70 Zion Rd, #01-26, Singapore 247792
Peter Goh’s stall is known for its mashing technique, which breaks up the radish cake to absorb more flavour. The result: intense bites packed with chai poh and fish sauce. A pioneer of the white variant, Lau Goh’s legacy endures.
Distinct elements:
- Signature mashing style during frying
- Deep flavour concentration
- Popular across generations
6. Ghim Moh Carrot Cake
Location: 20 Ghim Moh Road Market & Food Centre, 20 Ghim Moh Rd, #01-16, Singapore 270020
The wok hei here is unmistakable. The chilli sauce adds heat without overwhelming. While both versions are offered, the white version edges out due to its balance of crisp and eggy softness. The black version can feel rich to some.
Why it works:
- Punchy chilli sauce
- Strong wok fragrance
- Crisp-edged, eggy layers
7. Hai Sheng Carrot Cake
Location: Bendemeer Market & Food Centre, 29 Bendemeer Rd, #01-85, Singapore 330029
A stall that doesn’t usually appear in tourist guides, but Hai Sheng delivers a standout black carrot cake with a reddish hue—thanks to their house-made chilli. They don’t hold back on chai poh either.
Known for:
- Spicy profile with reddish tint
- Crunchy preserved radish
- Soft core, crispy exterior
8. 618 Sim Carrot Cake
Location: FOOD LANE, 618 Yishun Ring Rd, Singapore 760618
Up North, this stall allows diners to customise. Prefer your chai poh on the side? Want prawns added? 618 Sim lets you decide. The frying is consistent, with no excess grease.
Notable points:
- Customisable toppings
- Well-executed texture without oiliness
- Balanced seasoning in both versions
9. Ang Mo Kio 107 Carrot Cake
Location: Blk 107 Ang Mo Kio Avenue 4, Singapore 560107
Moist, soft, and fragrant. This stall delivers a garlicky punch and doesn’t skimp on ingredients. The black version is flavourful without being cloying. Expect generous helpings of egg, garlic, and chai poh.
What people love:
- Fragrant garlic-forward profile
- Moist, tender texture
- Balanced saltiness and sweetness
10. Father & Son Carrot Cake
Location: Bukit Panjang Hawker Centre & Market, 2 Bukit Panjang Ring Rd, #01-23, Singapore 679947
The Yuan Yang version lets you sample both white and black in one plate. The texture finds that ideal middle ground—crispy but still soft inside. Their chilli sauce adds a necessary bite.
Reasons to try:
- Family-run with consistency in flavour
- Mixed option is well executed
- Crispy without being dry
What Separates the Best from the Rest
- Radish Cake Quality: Handmade versions often carry better texture and flavour absorption.
- Wok Hei: A deep char and smoky aroma show skill and control.
- Chai Poh: Saltiness, crunch, and quantity impact flavour balance.
- Chilli Sauce: Heat, tang, and aroma can define the overall experience.
- Texture Preferences: Some prefer soft and pillowy; others go for crisp and caramelised.
Whether you favour the black, sweetened variety or the clean, eggy white version, each of these stalls has earned its following for a reason. The best way to judge? Try them all.
