Started in the 1960s by Ng Keng Chow, his humble pushcart became known as 'Tiong Bahru Carrot Cake', and retained the name even after they moved into the Clementi market in the 1980s.
.
Having patronised them for over 20 years, I remember Uncle Ng's iconic straw hat, and the 2 large pans he used... 1 to marinate the carrot cake cubes in chye poh / preserved radish, fish sauce, and vegetable oil. The other pan to stir fry, dual-wielding 2 ladles and using broad circular strokes, almost like he was swimming.
.
He handed over to son & daughter-in-law Ng Joong Yew and Jessy Lee in 2010, and they changed the stall name to its current, with grandson Brandon Ng coming on in 2019. Cooking style remains the same, using the 2 large pans.
.
Having eaten at more than 40 different carrot cake stalls across Singapore, this stall remains my ultimate favourite.
.
They cut the carrot cake cubes small, and are generous with the chye poh / preserved radish and eggs, resulting in a soft moist fluffy texture, while the edges are a little crispy.
.
I prefer the black version, laced with a generous helping of sweet dark soy sauce, a bold sweet savoury eggy salty smoky flavour. The white version, which looks almost similar, holds enticing savoury salty eggy sweet smoky flavour.
.
The chili lends a bit of spicy kick, so yummy. Eating here is a pilgrimage of sorts, requiring careful planning.
.
.
.
Carrot Cake / Chye Tow Kueh
Fried Carrot Cake
@ Clementi 448 Market & Food Centre, 448 Clementi Avenue 3 #01-45
.
More details:
https://ivanteh-runningman.blogspot.com/2022/05/best-of-singapore-hawkers-carrot-cake-chye-tow-kueh.html