Fried Radish Cake Black

Singapore Hawker Haven Verified independent store

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The other side of Singapore's great chai tow kway debate. Same homemade radish cake, made from scratch, same technique - but the black version gets tossed in sweet dark soy until e very piece turns glossy and caramelised. Small batch, hand fried the old school way in a flat wok (think of it as an Asian paella pan). The dark soy clings to the egg and radish cake, catching at the hot edges for a sweet-savoury, slightly smoky finish. Sticky, rich, very hard to share. Heat through in a hot pan or an air fryer until the sauce caramelises at the edges. White or black is the eternal hawker centre argument - we make both so you don't have to choose. Show more