Chai tow kway

Chai tow kway, originating from Teochew cuisine in Chaoshan, China, has conquered the hearts and palates of people in Indonesia, Singapore, Malaysia, Thailand, and Taiwan. This delectable dish features stir-fried cubes of radish cake and, in Southeast Asia, is often referred to as "fried carrot cake" or simply "carrot cake" due to a loose English translation from Hokkien.

The traditional recipe includes radish cake stir-fried with eggs, preserved radish, and various seasonings. However, numerous mouth-watering variations exist. Some regions prefer using taro or rice flour as alternatives. In Singapore and Malaysia, you’ll find two popular versions: the "white" version, which omits sweet soy sauce, and the "black" version, which incorporates it for a richer taste.

Chai tow kway is more than just a dish; it's a cherished comfort food enjoyed by people from all walks of life. It is served in a diverse range of settings, from humble hawker stalls to more upscale eateries, making it a versatile dish that fits perfectly into any meal of the day.

Even public figures, such as Singaporean politician Chan Chun Sing, are fans of this delightful dish. Chai tow kway holds special cultural significance in the region and is celebrated for its array of flavors and endless variations. Whether you’re a local or a visitor, this dish is a must-try to truly appreciate the diverse culinary landscape of Southeast Asia.