I cannot begin to describe how good, how delightfully toothsome this carrot cake was. The white radish cubes were mantled by a thin, fried egg exterior, which was smoky and crispy right down to its edges. It’s rare that any carrot cake achieves such an even texture – the fried egg usually comes in scattered chunks. I quickly discovered that this was achieved by tossing the white radish in the egg mixture before spreading it over a wok and frying over high heat. What a decidedly simple but clever tack, and no less effective.

Without intending to carp, I might have been a little put off by the 45 minutes wait and the surly owners. But all it took was one mouthful to tell me this dish was worth the wait.

πŸ… 10/10 A+ first class honours