Uncle has been managing this stall for decades. He’s still there after they renovated the hawker centre at Kovan. If I remember correctly, Uncle used to make only the “white” variety of chai tau kuey. Nowadays, he also makes the “black” variety and it seems like business has improved. The morning queue is often long and Uncle is now working doubly hard.
No, we don’t need any XO sauce or pay $10 for chai tau kuey. Uncle’s “Geylang Carrot Cake” is only $3.