The right amount of sweet sauce can make or break the carrot cake. Peter has obviously mastered the skills of frying the black carrot cake, creating a perfect harmony that balanced the sweetness of the cake and its slightly crispy and charred texture. Lau Goh's black carrot cake truly has a remarkable and tantalising taste.
Lau Goh Teochew Chye Thow Kway 老吳菜頭粿– Lau Goh Fried Carrot Cake
The famous Lau Goh Teochew fried carrot cake was originally a push cart stall that frequented Merchant Road in the 60’s. The stall has relocated several times before finally settling down in Zion Road Riverside Food Centre and is now in its 2nd generation. Managed by the son – Peter and his wife who are both hearing impaired, the stall enjoys brisk business with customers communucating with the couple through hand gestures.
Lau Goh fried carrot cake comes in two choices: the white or black version.
White carrot cake
Texture: The carrot cake is mushier compared to those we have tasted from other carrot cake stalls. However, though mushier, it was more flavourful as mushier carrot cakes are able to absorb more seasoning. Though both the white and black carrot cake were fried from the same wok, the plate of white carrot cake was somehow less crisp compared to the black version. This was a pity we find that the crispy coating on the carrot cake does wonders to enhance its deliciousness.
Flavour: Lau Goh uses sweet preserved shredded radish and makes the carrot cake slightly sweet. The seasoning featured a generous portion eggs, fish sauce and diced garlic but as it was not fried with pork lard oil, the flavour was compromised by a notch. Of course, Lau Goh’s use of vegetable oil would definitely ease the guilt and worries of high cholesterol.
Black carrot cake
Texture: Similar to the white carrot cake, the carrot cake was on the mushy side. However, the black carrot cake was fried with additional sweet black sauce to form the hallmark black appearance of the black carrot cake. We don’t think there is any difference in the frying technique for a white vs black carrot cake but, the black carrot cake seemed crispier somehow and made it taste real scrumptious. We think this might be due to prolonged frying or the sweet sauce.
Flavour: The right amount of sweet sauce can make or break the carrot cake. Peter has obviously mastered the skills of frying the black carrot cake, creating a perfect harmony that balanced the sweetness of the cake and its slightly crispy and charred texture. Lau Goh’s black carrot cake truly has a remarkable and tantalising taste.
Overall, the black carrot cake outshone the white version in texture and flavour. On a personal note, we generally prefer white carrot cake vs black as we like to enjoy the original taste of radish than have it masked with sweet sauce.
Lau Goh Teochew Chye Thow Kway
Address: 70 Zion Road, Stall 26
Zion Riverside Food Centre
Opening hours: Mon to Sat 12pm – 2pm and 7pm – 11pm;
Sun 10am – 3pm and 6pm – 11pm.
Closed on Tuesday