618 Sim Carrot Cake – Delicious with Heaps of Chye Poh!

Yishun is truly a food heaven. We have discovered so many great makan places in this neighbourhood! Think Pak Mandor Nasi Lemak, Hai Xian Zhu Zhou, Noods & Meats, Heng Hua Restaurant and not forgetting the newly opened Yishun Park Hawker Centre. And now, 618 Sim Carrot Cake!

So what happened was, we were having nasi lemak for breakfast at Pak Mandor one bright and sunny morning. I was craving for carrot cake and googling for a place nearby to satisfy my cravings. Who knew that I’d manage to discover another gem nearby — 618 Sim Carrot Cake! This is probably the best carrot cake in Yishun (and probably in the north).

Tucked away in a quiet corner of Yishun, 618 Sim Carrot Cake serves up a really unique plate of carrot cake. 41-year-old Stanley is the second-generation owner. He has been learning from his mother for a year before he decided to quit his job early this year to work as full-time with his parents. Now he and his parents take turns to fry carrot at their stall in Yishun. Guess what, he was actually in army band previously! He calls himself “full-time hawker and part-time musician” because he still goes to school to teach music after finishing his work at the stall.

The rice cakes are held together in an omelette which was crispy and eggy on the outside, and soft on the inside. Stanley will first fry the carrot cake once and he will fry it again upon order. From the carrot cubes to the chye poh, they have added their own seasoning to make it incredibly tasty. Stanley says they used to fry black carrot cake but because of the crowd, they only focus on frying the white one.

While you’re enjoying the carrot cake, remember to pair each mouthful with the chye poh. The soft cubes of rice flour cake are first stir-fried with garlic, eggs and preserved radish aka ‘chye poh’. Upon serving, they will give you more chye poh at the side, how awesome is that! The preserved radish is crunchy, and not overly salty. Neither pork nor lard is used in the preparation of the dish. 

If it is your first time here, you must order the carrot cake with prawns (from $4.50). The prawns were diced into small pieces and fried together with the carrot cake and chinese celery. The fragrance of chives and the aroma of prawns elevated the overall taste of this carrot cake. To our surprise, the carrot cake was not oily at all!

You really can’t go wrong with eggs, chye poh and fish sauce. But what makes this carrot cake different is the texture of the carrot cake and the fact that you can actually enjoy a mouthful of the chye poh separately. Sadly, they don’t do black carrot cake anymore.

Be prepared to queue, but know that the carrot cake is definitely worth the wait! Oh yes, Stanley’s family is actually very very friendly. So please don’t be offended by the aunty taking orders. You know lah, it’s hard to hire now. :p

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.