The radish cake bits were fried to perfection with many egg bits and crunchy chai poh. The steamed radish were relatively soft and chewy and not too oily- which makes this dish so delicious when served piping hot. The black fried carrot is coated with a layer of black sauce which makes it tastier and sweeter. The white carrot cake is plain and a more bland, which will definitely appeal to people who prefer the simple, original form. Carrot cake served here is tasty although I wish they were more generous with the spring onions.
Keep it up!