Fu Ming Cooked Food (Carrot Cake)

Fu Ming at Redhill is a perennial favourite for chai tow kway, with a Michelin Bib Gourmand to its name. The radish cake is fried until the edges caramelise, loaded with preserved radish, garlic and egg, and you can have it 'white' and savoury or 'black' with sweet dark soy. The wok hei is pronounced and the texture nails the crisp-outside, soft-inside ideal. It's a humble, cheap plate that rewards the trek to the heartland food centre. Order both colours if you're sharing — they're quite different beasts.