During our first visit there, there were unmistakable signs that it was gonna be awesome even before our order reached our table - the most significant of which was a 45min wait for our order at 7am+ on a weekday morning. Wow.

So since we were gonna wait that long, we got the biggest $4 portion - and my only regret is that we couldn't order a bigger portion. Freaking delicious is an understatement, and that's even despite all that build-up expectations during that tortuous wait. The first thing that hits you is the smokey, eggy aroma of an omelette fresh off the wok. You don't get this at your typical hawker stall. It could very be the Chinese version of a Korean kimchi pancake - with that lovely dry, crisp layer of fried egg holding together the moist, handmade chunks of carrot cake and of course, a generous serving of caipoh - the MSG of carrot cake anywhere.

But it's not just its texture and fragrance that set it apart from white carrot cake by the common man. The even distribution of the egg is something you just can't get elsewhere - and that's chiefly attributable to how the egg is added to the carrot cake in the frying process. Instead of pouring the egg mixture straight into the wok and over the carrot cake, the carrot cake chunks are first scooped and mixed in a bowl of egg mixture, and then poured into the wok. It's a wildly simple but effective measure - but that's usually all it takes to distinguish fantastic street food from more average ones.
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