Carrot Cake (Chai Tow Kway)
Carrot Cake, known locally as Chai Tow Kway, is a savory dish made from radish cake stir-fried with eggs, preserved radish, and seasonings. Despite its name, it contains no carrots; the dish is a beloved street food staple in Singapore, reflecting the fusion of Chinese culinary traditions with local flavors.
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Ingredients
- 1 large
- 1 cup
- 1/4 cup
- 2
- 2 cloves
- to taste
- 2 tbsp
- 2 tbsp
- 1 tbsp chopped
Where this dish lives in the atlas
Dishes can belong to more than one culinary culture. These claims show origin, variation, diaspora, influence, or contested relationships when the atlas has source-backed context.
- OriginPrimary displayUncited · medium confidence
Singaporean
Backfilled from legacy dishes.culture_id during Phase 0B research-ingest foundation.
Last updated 4/1/2026
This dish originates from the Teochew community in Singapore, evolving from traditional radish cake dishes in southern China, adapted to local tastes and ingredients over time.
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