Fu Ming Cooked Food in Redhill has Michelin-recognised carrot cake
Coming in at number two out of 10 black carrot cake stalls that we tried was Fu Ming Cooked Food, a gem of a hawker in Redhill Food Centre that’s affectionately known to many as the ‘Mickey Mouse’ chai tow kway—thanks to the vintage cartoons of everyone’s favourite mouse on their signboard.
The signboard, by the way, was put up in 1975 and has been there ever since. Fu Ming Cooked Food’s chai tow kway, AKA carrot cake, has been around for just as long, if not longer. To date, their radish cake is still steamed and made fresh from scratch daily with high-quality flour—a process that’s said to take up to eight hours—which gives it a softer and chewier texture than commercially bought variations.
If their long history, popularity, and dedication to the craft isn’t testament enough, Fu Ming Cooked Food was also awarded the Michelin Bib Gourmand recognition in 2019, and has held this honour ever since.
10 Best Black Carrot Cake in Singapore Ranked, Including Michelin-Approved And 70-Year-Old Stalls
The carrot cake here is sold in $3, $4 and $5 portions, in both black and white varieties, though black is the option you should definitely go for. Otherwise, you might order a half-and-half, which gets you a yin-yang plate of both, fried with copious amounts of egg and chye poh, AKA preserved radish.
Don’t miss out on their house-made chilli, which we loved for the way it complemented the fried carrot cake, without overpowering the dish.
If you’re on the hunt for black carrot cake, we’ve got you covered—we tried and ranked the goods from 10 best black carrot stalls, so you don’t have to. Otherwise, Hai Sheng Carrot Cake at Boon Keng has $2 carrot cake that sells out by 10am daily!
Address: 85 Redhill Lane, #01-49, Redhill Food Centre, Singapore 150085
Opening hours: Wed-Sat 12:30pm to 7:30pm, Sun 7:30am to 1:30pm (or sold out)
Fu Ming Cooked Food is not a halal-certified eatery
This Stall Has $2 Fried Carrot Cake In Boon Keng, Sells Out By 10AM
Photos taken by Chew Yi En.
This was an independent visit by Eatbook.sg
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