Chai Tow Kway, also known as Carrot Cake, is a classic hawker fare in Singapore. It's bursting with umami flavours from preserved radish, dried shrimp and shiitake mushrooms.

Prices are inclusive of 9% GST.

L4 Puréed
L5 Minced & Moist
L6 Soft & Bite-Sized
L7 Easy to Chew

Water, Egg, Radish, Mayonnaise, Rice Flour, Vegetable Oil, Chicken, Modified Starch, Preserved Radish, Carrot, Garlic, Dark Soy Sauce (Soya Bean, Wheat Flour, Caramel, Salt, Sugar, Water, Sodium Benzoate), Dried Shrimp, Shiitake Mushroom, Onion, Chicken Seasoning (Salt, Maltodextrin, Flavour Enhancer (INS621, INS635), Corn Flour, Sugar, Chicken Meat and Fat, Flavouring (contains Egg, Soy), Soy Sauce (Soy Bean, Wheat, Salt, Maltodextrin, Modified Starch, INS621, INS917, Palm fat and Spice), Sesame Oil, Salt, Vegetable Seasoning (Salt, Maltodextrin, Flavour Enhancer (INS621, INS635), Corn Flour, Sugar, Hydrolyzed Vegetable Protein, Soy Sauce (Soy Bean, Wheat, Salt, Maltodextrin, Modified Starch, INS621, INS917), Palm Fat, Spices), White Pepper Powder.

Steam: 20 min at 100°C OR Microwave: 5 min at 800W

Steaming (Recommended): Peel back a small portion of the top seal to vent steam while cooking OR unbox the item and place the item into a deep bowl, cover with cling wrap. Place the bowl on the steaming tray and cover the pot. Start the timer for the respective food item. Once the timer rings, carefully remove the bowl & cling wrap and serve.

Microwaving: Peel back a small portion of the top seal to vent slightly and keep the rest covered to prevent the food from drying out.

Consume within 30 minutes of steaming or microwaving.

Keep frozen at -18°C and below. Do not re-freeze once thawed.

Contains gluten and soya. Manufactured in a facility which also processes milk, nuts, gluten, eggs, peanuts, soya, fish and crustacean.