New stall in West Coast manned by the next generation hawkers who do it differently. They use round woks, small ones, instead of the usual big flat ones, so they cook one serving at a time. After dishing, they will add crispy bits of Chye Poh to improve the crunch of the fried carrot cake. They also use recycled paper box to pack the fried carrot. After that, it’s just good old fried carrot cake.

Should support the next generation hawkers so I’ll be back.