Despite its misleading name, Singapore’s carrot cake—known locally as chai tow kway—contains no carrots at all. This Teochew favorite is made from cubes of steamed radish cake, crafted from rice flour and white radish, then stir-fried with eggs, garlic, and preserved radish. It’s served in two classic styles: white, which is savory and crispy, or black, glazed in sweet dark soy sauce.

How to eat the best carrot cake in Singapore
Enjoy it straight from the wok, when the edges are crisp and the center remains soft and flavorful. For a well-loved version, head to Redhill Food Centre—a popular hawker stop about a 15-minute MRT ride from the Singapore Botanic Gardens, the city’s UNESCO-listed green oasis.