Get $2.50 Fried Carrot Cake With Curry Powder At This Tampines Stall

Song Han Carrot Cake has $2.50 curry powder carrot cake

Image credit: @hctan_21

In Singapore, fried carrot cake, AKA chai tow kway, is prepared either black or white. Song Han Carrot Cake at Tampines Round Market & Food Centre also serves these two options, but with one major difference: curry powder is added to the carrot cake, giving it a distinct taste and aroma that is hard to find anywhere else.

Song Han recently reopened after renovations that lasted for about a month, much to the delight of its many fans. You can expect long queues to form at this stall, so do drop by early if you want to secure this unique carrot cake as quickly as possible.

Image credit: Raymond Yap

A plate of Black Carrot Cake or White Carrot Cake starts from $2.50, with $4.50 being the largest option. As most of us know, the black version is the sweeter of the two. Regardless of which you get, though, you can expect them to be imbued with the fragrance of curry and turmeric.

Oh, and if you’re not a fan of spicy food, you don’t have to worry as the powder used here isn’t overpowering or super spicy—there’s just enough there to elevate the dish’s taste.

Image credit: S W Oon

Many patrons insist on going for the Fried Yuan Yang Carrot Cake with Prawn (from $5.50), which has both black and white carrot cake with prawns mixed into the dish. The sweet and crunchy prawns add another layer of texture and flavour to this already special plate of carrot cake.

For a famous white carrot cake in Bukit Timah with 98 years of history, read our He Zhong Carrot Cake review. For a list of the best black carrot cake stalls, check out our 10 best black carrot cake in Singapore ranked listicle.

Address: 137 Tampines Street 11, #01-07, Tampines Round Market & Food Centre, Singapore 522137
Opening hours: Tue-Wed 6am to 12pm, Fri-Sun 6am to 12pm
Website
Song Han Carrot Cake is not a halal-certified eatery.

He Zhong Carrot Cake Review: Popular White Chai Tow Kway With 98 Years Of History

Feature image adapted from Raymond Yap and S W Oon.