The Best Fried Carrot Cake in Singapore, According to Local Chefs

Magdalene Tang, chef-owner, Mag’s Wine Kitchen and Matteo Ponti, chef de cuisine, Braci

Braci chef Matteo Ponti likes to frequent this popular Michelin Bib Gourmand stall at Newton Food Centre. “My favourite is definitely Heng Carrot Cake at Newton hawker centre. The first time that I tried it was at the restaurant where I was working before Braci. A regular guest ordered (the carrot cake) for the staff at the end of the service. It was a very sweet gesture from the guest, and the carrot cake was fantastic as well. I started going to Newton on days when we manage to finish early as the stall closes at 11 pm. We enjoy it with the team together with a few rounds of beer.

Heng Carrot cake has been open since 1971 and they are still steaming their own carrot cake. You can really feel the quality and love behind it. My favourite is the white version—fluffy carrot cake with perfectly stir-fried eggs, prawns and chye poh. It’s crispy and soft at the same time, with beautiful wok hei. I always ask for extra spring onion for some extra freshness. I also go light on the chilli since my spicy tolerance is still very ‘Italian’. Their oyster omelette is impressive too—plump oyster and fragrant, crispy eggs with tapioca starch—perfect with beer!”

Heng Carrot Cake
Address: 500 Clemenceau Avenue North, 01-28, S(229495)

Brandon Teo, head chef, Akanoya Robatayaki & Bar 

Chef Brandon Teo orders the mixed black and white carrot cake from this stall at Tampines Round Market & Food Centre. “I’ve probably eaten twice my body weight of this carrot cake for over 30 years. It is currently run by the second-generation owner who makes his own radish cake and adds a touch of curry powder for additional flavour. There's also a generous amount of mini prawns scattered across the plate. I remember as a child, I would bring my own egg to get $0.50 or so off the price.” The carrot cake is also perked up with a sprinkling of crunchy chye poh.

Song Han Carrot Cake
Address:137 Tampines Street 11, 01-07, S(522137)

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Chef Kong Kok Kiang, executive chef, Sentosa Golf Club & Vice-President Singapore Chefs’ Association 

Chef Kong who likes this coffee shop’s black carrot cake says, “The carrot cake is made from scratch by the owner every two days. It’s moist and the black sweet sauce is very aromatic. The portion is generous and I can eat this all the time!”

Sin Hon Yun Coffeeshop
Address: Block 532 Ang Mo Kio Avenue 10 

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Jasper Jek, chef-partner, Super Simple group 

“The carrot cake here is handmade fresh daily, which makes a world of difference. It’s also one of the few places where both the black and white versions are just as good. It’s crispy so you get a good contrast in texture between the softness of the carrot cake and the crispy, wok-fried bits. The black version is full of flavour and balances well between sweet and savoury (some sweet versions tend to be just about the sweet sauce). It’s also not too salty!”

Ghim Moh Carrot Cake
Address: 20 Ghim Moh Road, 01-16, S(270020)

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