After watching a recap programme of Yummy King in which taxi drivers and members of the public voted this as one of the top carrot cakes in Singapore, I decided to make my way there and to try it myself to see if it is really as good as what people say it is.

Fried till crisp golden brown with egg, the carrot cake wasn’t soggy or dry at all. In fact, the pieces of carrot cake were very much intact as they were held together by the egg mixture. I loved the taste of the chye poh which gave it a salty crunchy punch. With a sprinkle of spring onions and a dab of chilli paste, you get a plate of delicious fried pancakes.