He Zhong Carrot Cake

A much-queued Bukit Timah stall serving chai tow kway — and despite the English name, there's no carrot in sight. Cubes of steamed white-radish cake are fried hard with egg, preserved 'chai poh' radish and garlic until the edges turn crisp and golden. Order it 'white' for the savoury, lightly charred original, or 'black' for a version glazed in sweet dark soy sauce. He Zhong fries each plate to order with plenty of wok hei, which is why the line builds quickly at breakfast. It's a cheap, deeply satisfying local classic — and has no relation whatsoever to Western carrot cake.