Heng Leong Carrot Cake

Overview

Heng Leong Carrot Cake at Pek Kio Market & Food Centre is a hidden gem preserving a dying tradition—making their own radish cake from scratch. In an era where most hawkers buy pre-made radish cake from suppliers, this humble stall run by elderly hawkers still steams their radish cake fresh daily, resulting in a softer, more authentic texture with visible radish strips.

At just S$2-3 per plate, Heng Leong offers some of the most affordable and generous portions of fried carrot cake (chai tow kway) in Singapore. While it may not have the fame of other award-winning stalls at Pek Kio, regulars swear by its old-school flavor and honest pricing—a rare find in today’s hawker landscape.

What is Carrot Cake?

Despite its name, Singapore’s “carrot cake” contains no carrots. It’s actually chai tow kway (菜头粿)—stir-fried cubes of steamed radish cake with eggs, garlic, and either sweet dark soy sauce (black version) or plain seasonings (white version). The dish is a beloved breakfast staple across Singapore’s hawker centres.

Must-Try Dishes

• Black Carrot Cake (S$2-3): Stir-fried with sweet soy sauce, this version is addictive and delicious.
• White Carrot Cake (S$2-3): The original version without sweet soy sauce—eggy, garlicky, and more savory. Some find it bland, but purists appreciate the cleaner radish flavor. Ask for extra chili if you prefer more kick.
• Yuan Yang Carrot Cake (S$2-3): Can’t decide between black and white? Get the best of both worlds with this delightful combination.

Address:	41A Cambridge Rd, #01-13, Pek Kio Market & Food Centre, Singapore 211041
Opening hours:	Tue-Sun: 7:30 AM – 2:00 PM (Closed Mondays)

If you’re exploring Pek Kio Market, this underrated stall deserves a spot on your itinerary. The elderly hawkers are preserving a craft that’s disappearing from Singapore’s food scene, and at S$2 a plate, supporting them is a no-brainer.

See Also: Yong He Bak Chor Seafood Noodles