Original Changi Ten Mile Fried Carrot Cake – Well-Fried Black Carrot Cake With a Touch of Wok Hei

I love old coffeeshops. It’s not exactly a place where you can gather your thoughts or work on your laptop, but it is a place where everyone knows everyone else, and strangers become friends after sharing a table. This old coffeeshop at Blk 21 Old Airport Road is where you will find breakfast for champions. A friend of ours met us here to have fishball noodles for breakfast. He then bought a packet of Original Changi Ten Mile black carrot cake for us to share.

It was only 11am and the uncle told us that that was his last packet already. I decided to make a trip back the following week to check it out.

69-year-old Mr Quek Sio Tee and his family started selling carrot cake in Changi 10th milestone in the 1950s. “We used to make our own carrot cake in the kampung and fry it with pork lard. Customers will bring their own eggs for us to fry.”

Subsequently, the Quek brothers opened different stalls in the East bearing the same stall name “Original Changi Ten Mile Fried Carrot Cake”. They currently have 5 stalls – Blk 16 Bedok south, 58 New Upper Changi Road, Blk 511 Bedok North, Blk 85 Bedok North and 21 Old Airport Road. Mr Quek and his wife run 21 Old Airport Road and Blk 85 Bedok North.

Even though the stall doesn’t use lard oil anymore, Mr Quek is still particular about using good quality ingredients. He first stir-fries the garlic and chai poh till fragrant, before adding carrot cake slices into the pan, and pouring ladles of eggs generously over the mix. The couple make their own chilli sauce to go with the carrot cake.

I particularly enjoyed the black carrot cake! It was very fragrant and wet, with a captivating aroma. Mr Quek is very generous with the eggs and black sauce, hence the carrot cake has a lovely sweetness and savouriness. They do not make their own carrot cake now but it is still soft and smooth with a good bite. I like that it is chopped into smaller pieces and well coated with the sweet black sauce. It is perked up with a touch of chilli and chopped spring onion.

“We need to make sure the carrot cake is fried under high heat,” Mr Quek shared. It is no wonder each piece of carrot cake is so soft with aromatic charred edges. This is something that has gone missing from hawker centres for decades and I think Mr Quek has got the magical touch. Eating it again reminds me of my childhood. They also serve white carrot cake stir-fried with chai po and eggs. If you like the best of both worlds, just order a plate of black and white carrot cake.

They are open only in the morning, so make your way there early to avoid disappointment. (Note that the whole coffeeshop is closed for a month from 17 August for renovation)

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Also, check out our articles on the best Carrot Cakes you should not miss!