"They are believed to be the first to introduce the now popular fried carrot cake frittata style. They make their own cakes and the quality shines through. They are legends in their own right and even Michelin has recognised them in their guides. A whole flat stack of chopped daikona and rice flour cakes is slowly pan fried with eggs, pickled daikon, and fish sauce."
— Ranked #10 at the World Street Food Top 50 2017
Payoh 310127