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Checked out Seng Heng Fried Carrot Cake that rendered a long queue on a Saturday evening during dinner time. Waiting time was about 20 minutes. The aunty who was taking orders has a good memory of different orders but was a little hostile while interestingly, the uncle who was frying the carrot cake was neatly dressed in shirt and pants.

There was a mix of white and black carrot cake orders, despite reading that white was the more popular choice. Unlike the black, it came in pretty big blocks, draped over by the egg batter. I usually prefer my carrot cake to be the sweeter black version, so it took a little longer to have it fried. A good ratio of eggs and the carrot cake, I could also taste the wok hei but sadly, lesser preserved radish. Portion was reasonable and the dish wasn’t too oily. Downside though, I had multiple pieces of egg shell in my carrot cake.