Chai tow kway (carrot cake) is a signature dish of Singapore; we have verified places to eat it in Singapore. Singapore Teochew fried radish cake: steamed grated daikon set firm with rice flour, cubed and fried in lard with garlic, egg and dark sweet soy or with preserved radish. Start with where to eat Chai tow kway (carrot cake) in Singapore.

Chai tow kway (carrot cake) · Singapore

Singapore Teochew fried radish cake: steamed grated daikon set firm with rice flour, cubed and fried in lard with garlic, egg and dark sweet soy or with preserved radish. Black or white version.

Chai tow kway (literally 'radish cake') is the Teochew Singaporean street-food classic, brought by Teochew immigrants from Chaoshan in the 19th century. The 'carrot cake' name is a translation curiosity; daikon was called 'white carrot' in old Chinese. The two versions, white (just stir-fried) and black (with sweet dark soy), are equally canonical and the choice splits Singapore down the middle. Hawker stalls at Maxwell, Newton and the Old Airport Road serve the reference versions.

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