

One of the best radish cake I've had is from this restaurant at Shaw Centre showcasing Lingnan cuisine (southern China - Teochew, Hakka, Cantonese, Hokken) from the early 20th century.
Both the egg and the radish cake were nicely fried, such that the radish cake had a thin crisp exterior. The radish cake were chunky, so you could really taste the distinctive taste of radish here (and you know there are radish cakes elsewhere lacking flavour of radish itself), and there's a good contrast in texture where the interior is soft and mushy.