Serangoon Garden Carrot Cake & Wanton Noodle - 49A Serangoon Garden Way

We love the wanton mee and carrot cake! Wanton mee has this just-right mix of flavours in it and the noodles are just Q enough. Carrot cake is better than the other stall, personally feel it’s crispier and the caipok is definitely generous ?

Once in a blue moon indulgence in a plate of goodness. This may not be my favourite carrot cake in Singapore but still decently nice. Surprisingly comforting to have in this rainy weather. Realised that I have only tried the black version here so far. Maybe I will try the white one next time.

DAMM BAD SERVICE!!!!!!! ADVISE PEOPLE DON’T BUY FROM THIS STALL!!!!!!! THIS STALL OWNER GOT ATTITUDE PROBLEM ONE, ESPECIALLY THE LADY.. COLLECTED CUSTOMER MONEY BUT IN THE END NEVER GOT THE CARROT CAKE BACK… WORST EVER IN F&B INDUSTRY… THE ATTITUDE LADY STILL CAN SAY GET LOST LA, YOU EMBARRASSING!!!! CUSTOMER BUY ANY FOOD FROM THERE, JUST DON’T GO TO THIS STALL!!!!! FOOD LIKE SH_T ALSO…. ATTITUDE NO GOOD FOR SURE FOOD ALSO WON’T HAVE ANY STANDARD

White carrot cake is more eggy, black carrot cake has nice char. Noodles are also good though chicken cutlet a tad too salty.

One stall, 2 options. Left side is fried carrot cake and the other is Wanton Noodles. The black version of fried carrot cake is delightfully fried darker, sticky sweet with a good wok hei and spice. Nice!

Black carrot cake is good. The fried carrot cake has nice dark soya sauce aroma and good wok hei. Egg is mixed well with the dark soya sauce and carrot cake, nice to eat.

Tried out the wanton mee. Noodles are springy and char siew (ask for thin cut) are flavourful. Fried wanton is crispy and is amply filled. Will be back for this plate of goodness or try out it’s carrot cake.

Carrot Cake / Chye Tow Kueh (SGD $3.50) @ Serangoon Garden Carrot Cake & Wanton Noodle. . Unusual combination of dishes from a single stall, but as many will attest, their carrot cake is much better than their wanton noodles, with a satisfying soft and moist texture from the small diced cubes of steamed daikon radish. . The most popular is the black version, with the intense lashings of dark sweet soy sauce wafting through the air, the enticing aroma a preview of the robust smoky sweet savoury salty eggy flavours within. . The white version is pretty good as well, with the crunch of the preserved radish / chye poh being more prominent here, a delectable burst of smoky savoury salty sweet eggy flavours.