XO Carrot Cake

While Singaporeans love their local "Chai Tow Kway," there is a distinct allure to the Malaysian style of fried carrot cake—a version that leans into bolder, darker, and more caramelised flavours. At Fatt Choy Eating House, we pay homage to these northern roots, bringing the smoky intensity of a Malaysian street-side wok to the heart of Haji Lane. 

To elevate this humble hawker staple into a Fatt Choy signature, we toss the smokey, craggy carrot cake cubes (made of daikon) in our umami packed XO Sauce. This luxurious addition—filled with dried scallops, shrimp, and aromatics —adds a layer of savory complexity and a lingering umami kick that traditional versions simply can’t match.