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I always preferred white carrot cakes over black ones because white ones tend to have more eggs. Unlike the typical flat pancake style, the carrot cake here is thick and chunky. Fried with a generous amount of chai poh and eggs, the sweetness from the chai poh complements the savory taste from the fish sauce. The exterior is also nicely fried to give a well-charred crisp. I also noticed that it was not too oily as there wasn't any significant amount of oil residue remaining on the plate, unlike some other places.
Note that there are two stalls here, one for takeaway, another for eating in.