Who else likes their “chye tow kway” (fried carrot cake) extra spicy and loaded with egg? I also prefer mine not to be too crispy, so I usually ask the hawker to fry it just long enough for the eggy parts to be cooked.
This $4 plate, ordered from stall #01-156 at Old Airport Road Market and Food Centre, was done exactly to my liking and really tasty with ample “chye poh” (preserved radish). Run by two middle-aged ladies, it is located right next to the popular made-to-order Hongkong style of “chee cheong fun” stall. They do both the white and black versions in case you can’t decide which you prefer.