Fried Carrot Cake.

The fried carrot cake features springy radish cake cubes pan-fried with eggs and chye poh. It has pleasant flavours with light crispiness. The black version has an additional hint of sweetness from the added sweet black sauce. Personally I like the black ones over the white ones here, though both options are quite likeable.

Chee Cheong Fun.

The chee cheong fun is quite smooth and springy. It is seasoned with soya sauce and oil, and topped with sesame seeds. Some sweet sauce and chilli sauce are included on the side. Tastes decent.

Chwee Kueh.

The chwee kueh features rice cakes that are firm and springy. They are topped with decently flavoured and crunchy chye poh. It is a tad oily though, but still decent.

Soon Kueh & Chives Kueh.

Both the soon kueh and chives kueh features a soft and chewy skin. The soon kueh features crunchy bamboo shoots filling, and the chives kueh comes with crunchy chives fillings. As both are pan-fried, they are slightly burnt with a hint of smokiness. Both options taste decent.

Rice Kueh.

The rice kueh has a soft and chewy skin that is slightly crispy and charred from being pan-fried. It has a filling of soft glutinoius rice with crunchy peanuts. Not bad.