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If there’s one thing we can agree on, it’s the sheer proclivity Singaporeans have for truffle anything. We’ve got it on potato chips, fries, in bubble tea, on fried rice, and now there’s a new competitor who’s thrown its hat in the ring. Say hello to truffle carrot cake, also known as chai tow kway, by Boon Lay Ho Huat Fried Hokkien Prawn Mee.
Maybe you’re in the mood for something fancy but don’t want to break the bank—this option will be perfect for all my fellow chai tow kway lovers out there. The Fried Carrot Cake w/ Truffle (White) (S$6.50) consists of the wok-fried carrot cake we all grew up eating, though the generous dousing of truffle oil will set it apart from everything we’re used to.
It’s one of the most affordable truffle-infused dishes you can purchase; I’m sure that truffle carrot cake is a must-try menu item for all my fellow supporters of truffle on anything. If you’re in the mood for feasting, opt for the Hokkien Prawn Mee with your order, which will set you back S$4.50/S$5.50 for one plate.
I’m a purist when it comes to comfort foods such as chai tow kway, especially since it’s a dish I’ve loved since I was in primary school, and still can’t resist now. They even have a Yuan Yang Carrot Cake (S$5/S$6), cheekily named after the beverage which mixes half a serving of coffee and half a serving of tea.
Likewise, Ho Huat Fried Hokkien Prawn Mee has given us the luxury of enjoying the best of both worlds with a half serving of both black and white chai tow kway.
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