Pick up a piece; it's texture holds together like a cake. Soft white radish combines with a well fried, firm, eggy coat, with its hint of smokey fragrance. The moist thickness mixes with crunchy chye poh (salted radish) that lifts the eggy fragrance in a flavourful chew. Each ingredient is careful to not overpower but add dimension to the contrasting texture for that full-bodied finish.
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White radish, handmade and steamed, fries before chye poh is tossed with garlic for that umami. Combined and infused with fish sauce, eggs pour in and set to brown. He Zhong Carrot Cake serves only white carrot cake ($2/$3/$5) but they draw a regular queue for their a savoury snack; smear on sambal chilli with a hint of fish sauce and shrimp. Not too greasy, it's light on the guilt too.
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Full review: http://bit.do/herecomesgin-bukit-timah-food-centre