Teochew Carrot Cake at Telok Blangah Crescent Market

White-only Teochew carrot cake at Telok Blangah Crescent, pan-fried to a crisp with egg and an optional prawn topping.

Teochew Carrot Cake is a hawker stall at Telok Blangah Crescent Market and Food Centre, stall #01-121, specialising in Teochew-style fried carrot cake (chai tow kway). Unlike the more common black carrot cake that includes sweet dark soy sauce, the Teochew version is "white" only, consisting of steamed radish cake cubes pan-fried with egg, preserved radish (chai poh), and garlic for a savoury, crisp-edged result. The stall also offers a prawn topping option for those wanting an extra layer of flavour and texture.

The white carrot cake is prized for its clean, savoury flavours and the contrast between the crisp, golden crust and the soft, yielding interior of the radish cake. The chai poh (preserved radish) adds a salty, umami punch, while the egg binds everything together in a fragrant, wok-tossed scramble. Some diners request chilli to add heat, though purists prefer the unadulterated version. The optional prawns add sweetness and a satisfying bite. Telok Blangah Crescent Market is a well-established hawker centre in Singapore's southern residential belt.

MakanSouth recommends Teochew Carrot Cake for a masterclass in how simplicity, when done right, is unbeatable. The white version is the original, and this stall does it justice.