Good Spice Carrot Cake

Okay, it’s obvious from the length of the queue that the general public doesn’t think that the son fries as good a Chye Tao Kueh as the father did. Senior had been frying for years, many, many years. I mean as late as 2012, he was still charging $ 1.50 per plate, that’s like 1980’s pricing, man!
To me though, there’s little to choose between junior’s and senior’s carrot cake. Yes, junior doesn’t use so much of the black sweet sauce, and perhaps isn’t so thorough to make sure that the flavour infuses every single morsel on the plate, but he’s more daring in allowing the carrot cake to sit a little longer in the pan and so you do get more charred bits that add another dimension to the dish itself.
To the uninitiated, the fried carrot cake we’re referring here to is the white carrot or radish version. It comes in 2 forms, the white version, which is without the darkened sweet sauce (same stuff used in Char Kway Teow) and is usually eaten with a generous dash of pepper, and the black version (ask for ‘orh eh’), which is the version I always order.
So whilst I rate it a 4, because it’s not quite the same as the old man’s, it’s still perhaps the only Chye Tao Kueh I will drive for. And on the bright side, you no longer have to queue half an hour for this breakfast Favourite.