There are two kinds of people in this world - those who like white "chye tow kway" (fried carrot cake) and those who like the black version. Ever since young, I have belonged firmly in the former camp. However, once in a while, I can't help but sneak over to the dark side when there's an especially beguiling incarnation on my radar. Regardless of colour, what matters most though is that my plate of "chye tow kway" is loaded with garlic, "chye por" (preserved radish), chilli and extra egg. Ticking all these boxes is "Hong Heng Carrot Cake" at stall #01-71 inside Blk 216 Bedok North hawker centre. Their basic building block of the key ingredient--the carrot cake itself--is already a winner, being all fluffy and cottony soft. What's more, during the frying process, the highly-skilled hawker breaks it up into very small pieces, allowing the seasonings to be properly absorbed. Not surprisingly, this creates an especially flavourful result. Such deliciousness does come at a small price. You need to be prepared to wait, especially during the peak periods when orders pour in thick and fast. But I wouldn't have it any other way because it would mean there's been a compromise. Now that's a horrifying thought! 😱

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Awesome! Thank you Burpple Guides ✌️😊
Oops, I mean Burpple (Singapore) 😁