19 March, 2007

Cake of Three Camps

When it comes to carrot cake, there are 3 camps – those which prefer the sweet BLACK sauce type, and those that go for the fried WHITE kind, yet there are some that prefer it frosted with Cream Cheese sort. As for me, I am all for my Carrot cake (the Chinese, hawker type), or Chai Tow Kway, to be fried the WHITE way.

White is RIGHT, as of most food, it is best eaten in its original flavour. Opting for the sweet dark sauce is almost as good as dipping your Waygu Steak in chilli sauce – you lose the original taste of the food, and simply tasting the sauce that overwhelms everything that goes with it. And without fail, when I am at Newton Hawker Centre, I would venture to Heng Carrot Cake at Stall 28.

Ask for him to fry it crispier and you will have the perfect carrot cake that is crispy and flavoursome on the outside, yet moist and soft on the inside. And with finely bits of Chai Poh, or preserved vegetables, and spring onions added to it, it didn’t take me long before I finish a whole plate to myself.

Food: 4/5
Service: 3/5
Ambience: 3/5
Price: 4/5

Total: 14/20
Stall 28, Newton Hawker Centre
500 Clemenceau Avenue North
Singapore 229495

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