Black, white or mixed—which plate of fried carrot cake would make you return for another round?
At 216 Bedok Food Centre, two carrot cake stalls offer completely different frying styles. Lim Hai Sheng Carrot Cake is run by a young hawker who previously worked under his parents, while Hong Heng Teochew Carrot Cake is operated by an elderly couple who bring plenty of old-school character to the wok.
At Lim Hai Sheng, prices start from S$3, S$4 and S$5, while the mixed version costs S$4, S$5 or S$6. The carrot cake comes in bigger pieces, giving each mouthful a chunkier and more satisfying bite.
The patient young boss first spreads the plain carrot cake evenly across the hotplate. He then pours a prepared egg mixture over it, controls the heat and patiently waits before flipping everything over. Chilli is spread across the surface towards the end, while the black and white versions are adjusted accordingly.
The result? A crispier exterior, generous egg coverage and a stronger cai poh flavour. The finishing taste is also slightly sweeter, especially for the black version.
Over at Hong Heng, prices are S$3.50, S$4 and S$5, while mixed plates cost S$5 or S$6. Their carrot cake is chopped into smaller bites and fried together with the egg, creating a looser, more traditional hawker-style plate.
The uncle is also part cook, part performer—you may even spot him “dancing” beside the wok as he tosses and fries the carrot cake. When the pager shakes, you will receive finished plate comes with spring onions and carries a noticeable wok hei aroma. There may be less chili and cai poh flavour, but the portion remains substantial even at S$3.50.
Lim Hai Sheng’s strength lies in its crispy surface, generous egg and bold cai poh taste, though some may find it slightly sweet. Hong Heng’s strength is its wok hei, good portion and nostalgic small-bite texture, although the seasoning may feel lighter.
So, are you Team Crispy Chunky or Team Smoky Old-School?
