Still can't decide whether you like black or white?Don't boo, vote! Kim Kee's carrot cake has that traditional radish kueh flavour. Generous eggs added to the radish cake & chye poh (pickles made of chopped radish) and pan-fried to perfection. Fried carrot cake must be the most underrated/ overlooked street food in Singapore, given the priority over which many others such as chicken rice, laksa, char kway teow, hokkien mee, bat kut teh, roti prata...and the list runs on. I think dishing a good plate of carrot cake is not easy as you'll need to steam the kueh/radish cake (they steam their own at Kim Kee), pan-fry it - teppanyaki style, and get the timing right over the course of a quick minutes. Simple ingredients but always harder for something simple to impress. Not mastering it right, you'll end up with a plate of goo. Love the combo version, which Kim Kee allows you to have the best of both worlds and the freshly chopped spring onion which defines their attitude to quality.