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The lyrics “It don’t matter if you’re black or white” from Michael Jackson’s song Black or White perfectly sum up the idea that, at our core, all of humanity is the same. But if we’re venturing into the world of chai tow kway, then that’s a different ball game altogether. There’s no clear winner when it comes to choosing between black and white carrot cake — it all boils down to personal preference. I’m finally featuring this hawker favourite in our best-rated series.
The stall that’s worthy of this title with 4.3 stars and 657 Google Reviews (at time of writing) is 618 Sim Carrot Cake at Yishun Ring Road. The very first thought that crash-landed in my head was, “This was the infamous place with the 1.5-hour wait on a Sunday.” Back then, I had no patience, so I bailed and went somewhere else.
Even on a Monday morning, there was quite a crowd at Food Lane kopitiam. When I placed my order, the same aunty from 2 years ago told me the waiting time would be 30 minutes — phew, not that bad! Behind the wok, you’ll find 48-year-old Stanley Sim and his father working hard. Like my go-to Chey Sua Carrot Cake at Toa Payoh West Hawker Centre, this place serves only white carrot cake and skips the black version.
What I tried at 618 Sim Carrot Cake
After 25 minutes of waiting and sipping our cups of aromatic kopi c siew dai (coffee here is solid!), my buzzer finally lit up. I was impressed by the portion size of the small Fried Carrot Cake which costs S$4.
The slabs of golden-brown carrot cake with glorious charred surfaces looked divine under the glow of the morning sunshine. The pile of chopped cai poh by the side grabbed my attention. I don’t think I’ve ever encountered any other carrot cake stall in Singapore that presents the dish this way (am I wrong?).
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After a few bites, I finally understood the appeal and popularity of this stall. The experience hits in 2 stages: first, you’ll enjoy the crispy and fragrant crust-like surface, then the cloud-like pieces of carrot cake immediately come into play. Together, they hit you with a brief spell of happiness.
Cai poh has the potential to be too savoury, but the ones here strike a nice balance. When paired with the carrot cake, it injects an extra dimension of crunch and depth of flavour. While some stalls skimp on the preserved radish and make you hunt for it bite by bite, this one lets you go wild.
The heat of the sambal has a substantial burn with a faint hint of dried shrimp goodness, which complemented the carrot cake flawlessly without overpowering the overall taste.
I also went all out and got the large Fried Carrot Cake Add Prawn for S$8. Similar to the previous dish, the carrot cake cubes aren’t stray pieces scattered everywhere. They mingle with the egg to form crispy, omelette-like morsels. Though I was informed that the prawn version comes with celery, I could barely find any, except in a single bite.
For those who enjoy seafood, the bits of prawn not only contributed a further layer of mouthfeel, but also injected savoury and umami notes. If an imaginary reader were tracking my satisfaction level, the Fried Carrot Cake would score an 8, while the prawn version would undeniably earn a 9.
Final thoughts
So, does 618 Sim Carrot Cake live up to its 4.3-star rating? I’d say yes and I wouldn’t mind giving it a 4.5. The carrot cake here is executed brilliantly, putting many other cai tow kway stalls to shame. Its unique selling point (USP)? The extra serving of cai poh on the side, which makes it stand out from the crowd. The fragrance and its crisp surfaces also contribute to its appeal.
White carrot cake rarely gets me all riled up, except the one from Chey Sua Carrot Cake. The version here might just be the next best one!
Now, if only the waiting time were shorter, but that’s a dream for another day.
Expected damage: S$4 – S$8 per pax
Carrot Cubes: 10 carrot cake varieties from $3.50 by father & daughter duo
