Fried carrot cake, or chai tow kway, is a dish that I will definitely introduce to my overseas visitors whenever I do food tours with them. That’s because the savoury radish cubes are so different from their carrot cake which is usually eaten as dessert.

I have a soft spot for carrot cake because my grandfather would always buy it back for supper or tea break when I was still a child. Till now, I still eat it very frequently. Especially the black version, it’s so irresistible. Guan Hin Homemade Carrot Cake (元兴自制菜头粿) has been under the radar for too long. I have been seeing it on my friends’ feed for a few months but every time I went to the hawker centre, it’s closed. No luck.

When I went there last week, I am so happy that they are opened and I finally get to try it! Run by a old couple, they still make their own rice cake in the shop. If you visit them at the right time, you will see the 83-year-old uncle busy making their own radish cake in the stall. That’s the reason why you get to eat thick and chunky rectangular radish cake instead of the thinly sliced ones which are mostly factory made.

We tried both black and white version. I prefer the former because the addition of black sweet sauce makes the soft carrot cake moist, sticky, sweet, and savoury. When it is done well like this, it is super addictive with aromatic charred edges! They are very generous with eggs too! My friend says it taste much better when you do take away, so give it a try and let me know. The white version are not bad too, you get the mild crunch from the preserved radish.

The quest to find good black carrot cake continues… So far, I have Song Zhou Luo Bo Gao in Bedok and Fu Ming Cooked Food in Redhill in my favourite list. Guan Hin is my new favourite for now and if you have any recommendations, leave a comment for me!

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