You don’t know what good carrot cake unless you have tasted He Zhong’s. Alright, that may be an overstatement, but it truly tasted REALLY good for a simple dish of carrot cake. If you have the chance, take a look at how they cook their carrot cake.
The amount of cai poh preserved radish that goes into the whole wok is almost 1/3 of the whole surface area. Together with garlic and what not that they add in, the end result is amazingly fragrant. Every bite comes with different amount of cai poh and fragrance bursting in the mouth.
What sets them apart isn’t only the taste, but the texture. The cakes aren’t chopped into small bits and pieces. They are huge chunks with eggs and cai poh covering them. Huge chunks as they may be, but each and every chunk was so awesomely fragrant. Best of all, it ain’t oily like most other carrot cakes else where, and definitely the exact opposite like this carrot cake stall.
With or without chili added, it still tasted great.
They have this other stall that is only opened on weekends to cater to the larger demand. You get a buzzer pager to wait while they cook up a storm in their wok. From $2.50 to $5, it sure is worth every cent. We waited for 15 minutes before we had a go at this amazing plate of goodness. Best of all, they were friendly and nice despite being so damn busy. This is what good business should be.
51 Upper Bukit Timah Rd, #02-185, Singapore 588215