Talk:Chai tow kway

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Difference with Lobag gow

It isn't made clear how, if at all, this dish differs from Lobag gow. Badagnani 00:45, 16 June 2007 (UTC)[reply]

Can this be addressed? Badagnani (talk) 00:07, 4 September 2008 (UTC)[reply]

I was just about to make the same comment. I'm 99% sure they're the same thing. "Chai tow" = white radish; "kway/gway" = cake. Those articles need to be merged.--Subversive Sound (talk) 23:20, 11 April 2010 (UTC)[reply]

Debatably the Best huh?

"Some of the best "chai tow kway" and "char kway" can be sampled in Muar and Johor Bahru, in Malaysia" - can it really? Citation, anyone? —Preceding unsigned comment added by 86.3.131.189 (talk) 13:29, 9 August 2010 (UTC)[reply]

Merger

The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section. A summary of the conclusions reached follows.

The result of this discussion was no consensus. Original nominator did not propose anything on the talkpage. Seloloving (talk) 06:14, 7 August 2021 (UTC)[reply]

I see "It has been suggested that this article be merged into Turnip cake. (Discuss) Proposed since April 2021."

but there's no thread here.

Oppose: Turnip cake is a vague term.

Condo951795 (talk) 07:43, 5 May 2021 (UTC)[reply]

Should merge with turnip cake

Turnip cake is the English name of the ingredient, and chai tow kway (菜頭粿) is the Hokkien name, which literally means radish cake. Both terms refer to the ingredient, which can be either pan fried (more common in Cantonese and Taiwanese cuisine), or stir fried (more common in Teochew and Singaporean cuisine). Chai tow kway does not specifically refer to any style of cooking. C9mVio9JRy (talk) 15:22, 28 October 2024 (UTC)[reply]