A steamed rice flour sheet rolled and cut into little sections. Often fillings like prawns, mushrooms, dried shrimp, even salmon are used. In its original form, folks have this south Chinese snack simply drizzled with a hoisin/namyue sauce or soy sauce and sesame oil with sesame seeds.
Chee Cheong Fun
324 Changi Rd (Map) http://ansontown.sg/ 8am – 9pm Daily
The owners hail from Anson in Ipoh, known for their style of smooth soft chee cheong fun. But it's the water and quality of ingredients there that make it outstanding. The version here uses local ingredients, but it is still something to be reckoned with. They have a huge metres-long steamer in the middle of the kitchen, visible when you make orders at the counter. The chee cheong fun is very soft and smooth and surrenders to the softest of a bite. The signature Anson Special version is done speckled with fried shallots, spring onions and dried shrimps inside, and then rolled, eaten with pickled green chilli – our favourite. They also offer a braised pig skin curry and mushroom version.
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