Fried Carrot Cake - 448 Clementi Ave 3

One of our favourite, have eaten since the grandpa era. Hope they can create a Facebook page to inform closure, need to have luck to eat this nowadays. Always close without any notice on the shop front, and wasted trips, all the way driving down just for this. Update: Really frustrating to visit this stall nowadays. Their official off is Monday, but I went on Wed also closed, Friday also closed. No notice at all. Irregular operating hours, come at yr own risk.

Bought the $3.50 black carrot cake takeaway cooked by a young man. The portion is just nice and they don’t charge extra for dabao ? one of the better carrot cakes out there! Not overly sweet as well.

It’s been more than 20 years since I heard of this popular FCC stall at Clementi hawker center since my SP days. Finally found the opportunity to try it. A pity I did not get to have the ones fried by the elder owner, the younger gen seems to have carried it well. Crispy and generous portion at $3.5 though greasy. It’s a Top 5 FCC in SG for me. Their FCC taste is similar to crispy fried oyster. Although I bought 2 to try, I gave the black FCC to a patron asking for a meal and the stall is sold out @1415hrs when I intend to buy the black one again. This explains how popular it is. The white is good enough coz am a black FCC lover myself.

My favorite carrot cake in Singapore. It’s a greasy plate of crispy and soft white radish and egg, mixed well with chili and served hot. The $3 plate often is sufficient but sometimes after the longer wait in line I just go for the bigger plates to reward myself for my patience.

One of the best carrot cake in Spore! Very generous with the eggs and cai por. But also too generous with the oil used. Could have been much better with less oil.

Carrot Cake / Chye Tow Kueh (SGD $3) @ Fried Carrot Cake. . 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.

Went down on a weekday morning, Queue was just as long as the weekends. The stall was manned by the couple instead of their son and friend. There is a very good system going on to clear the queue fast but the queue will keep building regardless. The lady taking the order is friendly despite the number of tasks she has to do to keep up with the queue building up. Finding a seat is much easier on weekdays. Ordered the small portion of black carrot cake. Price has been adjusted most likely due to inflation and rising costs. Price is still good for its portion. The carrot cake is very oily as usual but the crispiness is not as much as in the past. A decent plate of carrot cake if you are craving carrot cake and nearby (There are better or similar fried carrot cakes in the west and around Singapore).

Maybe 1 of the best carrot cakes in Singapore. Seems like the business is handed down and the young generation who look like they’re in the teens - young adult have taken over. Food quality: Generous with eggs, tasty wok flavour. White carrot cake is savoury. Black sauce used on black carrot cake is on the sweet side. Food portion / Price: $3 for a packet with decent portions. Crowd: Expect a queue and crowd! Payment: Cash only.