The carrot cake is wok-fried with eggs, garlic, chye poh, fish sauce and other seasonings, topped with a mountain of chye poh at the side. The carrot cake is fried beforehand then double-fried upon order for a crispy and eggy texture on the outside, soft on the inside with some wok-hei. The chye poh were surprisingly not as salty with some sweetness and crunch that balance well with the lightly seasoned carrot cake that is not too greasy or overpowering. They also serve up a pretty generous portion which is good enough to share and value for money. Good things must wait so be prepared to queue for it. I waited 30mins on an early weekend morning 》$4.50 / Large