While this modernised version may not appease lovers of strictly traditional fried carrot cake, XYT Chai Tow Kway ($16) is a somewhat deconstructed take on the iconic Singaporean dish, with scrambled eggs, cubes of moreish crispy-edged homemade radish cake and radish slices (staying true to the main ingredient here I see).

In my opinion, the trio of spicy minced pork, dried shrimp and XO sauce takes centre stage here, with a hint of sweetness as well, giving the eggs additional oomph. This is a dish easy on the eyes, and also on the palate; an interpretation I can totally swing with. ☺