Black Carrot Cake from Song Zhou Fried Carrot Cake (松州萝卜糕).
Though there were talks of the owners not making their own cakes but getting it through a supplier, and inconsistencies in quality depending on who cooked your plate, it is still considered one of the top few in Singapore. I was lucky to not have to wait too long for my order, as I went just before the dinner crowd started to arrive.
Taste: 7.5/10. The aroma of the ingredients was backed by good flavours of the ingredients, brought together by the sweet black sauce and fish sauce. There was a good balance of sweet and savoury, though I would have preferred to have slightly more dark sauce to have a more even taste throughout. The slightly charred bits also had hints of bitterness that added to the taste complexity, and all these were brought together by a decent wokhei
Texture: 8/10. The ownders add special ingredients that make them softer, that could still be considered making it their own. The cakes were cut into relatively smaller pieces that allowed them to have their edges caramelise through the cooking process. These gave contrasting textures where you have scrambled egg with soft cakes with crisp edges, together with the crunchy garlic and radish. There was a good ratio of both within the dish, allowing each mouthful to have a good balance
Overall: 7.8/10. You know a stall is good when only sell one thing, and Song Zhou is a good example of that. A very flavourful plate at a very reasonable price at portion ($3), they indeed do it very well. I will be looking to return for their white carrot cake some day, and see how that compares.
The prices and opening hours may vary.
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