Heng Leong Carrot Cake has yuan yang chai tow kway in Pek Kio
Image credit: Lim Lawrence
In spite of rising food costs, some hawkers are still choosing to sell their wares at wallet-friendly prices. Heng Leong Carrot Cake recently surfaced on the popular Hawkers United – Dabao 2020 Facebook group for their affordable and delicious fried carrot cake, priced from just $2.50 a plate.
Image credit: Ricky Ho
Fans laud the hawker stall for their old-school chai tow kway. The radish cake is said to be handmade and steamed fresh on-site, and then chopped up into sizeable chunks. Each plate is fried-to-order, so you’re getting your fried carrot cake piping hot.
Image credit: Don Leow FB
You can choose either the Black Carrot Cake or White Carrot Cake, priced at $2.50 for a small portion and $3 for a bigger plate. For the best of both worlds, order the “Yuan Yang” style, which simply refers to half black and half white.
The black version is said to be the preferred option, as the radish pieces are soft with an addictive sweetness from the dark soy sauce.
Image credit: Flo Yeow
Heng Leong Carrot Cake sits on the first floor of Pek Kio Market & Food Centre, which is a nine-minute walk from Farrer Park MRT Station. The stall is run by elderly hawkers, so do be patient when you’re waiting for your order!
For more fried carrot cake recommendations, read our full list of best black carrot cake stalls in Singapore, including Michelin-recommended places.
Another must-try place in Farrer Park is Yeast Side, a hip new cafe with sourdough pizza, trendy pastries and off-the-tap cocktails. Otherwise, read our Mr Blecky Seafood review if you’re up for delicious zi char including moonlight hor fun and chilli crab cooked by a Mandarin-speaking Indian chef!
Address: 41A Cambridge Road, #01-13, Pek Kio Market & Food Centre, Singapore 211041
Opening hours: Tue-Sun 7:30am to 2pm
Heng Leong Carrot Cake is not a halal-certified eatery.
Yeast Side Review: Fresh Sourdough Pizzas, Circle Croissants And More Near Farrer Park
Featured image adapted from Ricky Ho and Lim Lawrence
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