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Heng Carrot Cake at Newton Food Centre is a celebrated hawker stall known for its delicious fried carrot cake, also referred to as “Chai Tow Kway.” Established in 1971, Heng Carrot Cake has maintained its popularity for over five decades, earning a Michelin Bib Gourmand award, a testament to its quality and dedication to culinary excellence.
Heng Carrot Cake also passes the “grumpy aunty means it’s good” test. Another testament to how good it can be is the snaking long queues that can be as long as 2 hours during very peak periods.
What I Tried At Heng’s Carrot Cake
Unlike many other stalls that use factory-made carrot cakes, Heng Carrot Cake steams its own, resulting in a distinct texture and flavour. The dish is available in both White Carrot Cake (S$7) and Black Carrot Cake (S$7). The White Carrot Cake is stir-fried with eggs, creating a crispy and savoury dish that is soft on the inside, often enhanced with a kick of wok hei or smoky aroma from the high-heat stir-frying process.
For diners who cannot make up their minds on whether they want the white or black version, they also do have a White and Black Mix (S$7).
This version is known for its balance of sweet and salty flavours, with firm and bouncy prawns adding an extra layer of taste.
The white version has a soft crust on the outside glazed with a sweet chilli sauce should you opt for the spicy version. Despite its simple ingredients, the end result is astounding. Upon taking a bite, the first taste I got was the savoury garlicky carrot cake itself.
At this point, I should also let you know that they do also serve prawns in their carrot cakes – how premium.
Unlike other places which have their carrot cake too hard or too mushy, Heng’s Carrot Cake is, for lack of different words, al-dente—cooked just right, soft yet fluffy. Next was the rich eggy flavour that melds seamlessly with the mild earthiness of the daikon radish cake.
The preserved radish, or Chye Poh, adds a touch of saltiness and a hint of sweetness, enhancing the overall taste without overpowering the dish. This also contributes a touch of crunch to this entire carrot cake dish.
Overall, it is soft and crisp on the outside, with a fluffy texture and a complex flavor on the inside.
On the other hand, the black version of the carrot cake incorporates dark soy sauce. Unlike the white version, this black version packs a lot more Wok Hei which is elevated by the very subtle smokiness of the dark soy sauce.
It also gives the entire carrot cake a sweeter profile that contrasts with the savoury white version. This variation is appreciated for its sweet-savoury combination and a smoky chilli sauce that adds a mild spiciness.
Now for what these snaking long queues are for – Oyster Omelette (S$10). Besides carrot cake, their famous Oyster Omelette is noted for its crispy egg layer and plump, flavourful oysters, making it a favourite among regular patrons. I love how they made the starch pieces extra crispy to prevent them from being too gelatinous and too jelak.
The taste of an Oyster Omelette is rich and savoury, with the briny sweetness of the oysters playing a central role.
The oysters provide a burst of oceanic flavour, which is complemented by the slightly chewy, crispy texture of the batter. The eggs add a comforting, familiar flavour and a fluffy texture that ties the dish together.
What sets them apart is also the chilli that is provided. The touch of tanginess makes it ever so appetising and cuts through any bit of fishy, unpleasant taste of the oyster.
The chilli sauce also adds a zesty kick and enhances the dish’s overall flavour profile, balancing the richness of the eggs and oysters. The result is a dish that is both indulgent and satisfying, offering a unique combination of textures and tastes that appeal to seafood lovers and street food enthusiasts alike.
Final Thoughts
The stall is often busy, and customers might experience a wait, especially during peak hours which can be up to 2 hours, but the quality and consistency of the food make it worth the wait.
I don’t know about you, but for anyone visiting Newton Food Centre, other than the crazy rich Asian Satays, Heng Carrot Cake is a must-order. It is my go-to order every time I am here in Newton Food Centre.
It offers a quintessential taste of Singapore’s hawker culture, blending traditional flavours with a commitment to quality that has stood the test of time. My real concern is the continuity of the business. With the husband and wife owners getting old I really wonder who will take over.
Expected damage: S$5 – S$12 per pax
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