Whether these Chee Cheong Fun or HK-style Rice rolls is to your liking or not, I feel that Chef Wei deserves applause for his creativity and innovation in food. I have never tasted Chee Cheong Fun that tastes like the ones he made. His version tastes a tad different from the ones I tried in Hong Kong, if not better. Chef Wei HK Cheong Fun skin is so soft, smooth, silky and pillowy.
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The Cheong Fun Master
Helming the stall is Chef-Owner Too Chang Wei, who hails from Seremban in Malaysia. He has worked in renowned Dim Sum restaurants like Min Kok Restaurant in Seremban and Peach Garden Chinese Restaurant.
At Min Kok restaurant, he works as a kitchen assistant and rose quickly to become the sole chef at the Cheong Fun Station under the mentorship of a Dim Sum master. In 2010, Chef Too moved to Singapore and spent the next decade at Peach Garden Chinese Restaurant, further perfecting his Cheong Fun recipes.
Taking a leap of faith, Chef Thoo decided to step out and start this own food business selling Cheong Fun this year. His first stall at Bedok Town Centre was quite a success. Recently, he opens the second stall in Clementi and the third stall at Bukit Panjang.
The Art of Making Cheong Fun
What makes Chef Too’s Cheong Fun stood out from the rest is this – he made the Cheong Fun fresh from scratch. To make the rice noodle sheets, they prepared the batter fresh on that day itself. And there are four types of flour that go into the batter – potato, chestnut, tapioca and wheat starch. The combination of four types of flour is what makes the Cheong Fun skin so soft, silky and smooth.
The batter is then poured over a piece of cloth to form the Cheong Fun skin. It is then boiled at 100 degrees celcius to prevent the skin from sticking to the cloth. The Cheong Fun fillings are then added to the skin just before they roll the sheets. Upon serving, each plate of Cheong Fun is doused with its in-house fragrant semi-sweet light sauce.
Four types of Chee Cheong Fun to choose from
At the moment, Chef Wei HK Cheong Fun only offers four types of Hong Kong-style Cheong Fun which prices range from $3 to $5. Their signature item is the Mushroom Cheong Fun. This is a must-try Cheong Fun and it’s popular among patrons too.
Plain Cheong Fun ($3)
Starting with plain Cheong fun, this dish allows you to taste the original rice sheet rolls without the fillings added. There’s simply only some sesame seeds and their secret recipe sauce. You can add some chilli if you want to. On its own, it tasted pleasant but given a choice, I would have gone for the ones with fillings.
Mushroom Cheong Fun ($4)
This is definitely a great option for vegetarians. The fillings comprise Shiitake and Shimeji mushrooms that are stir-fried in butter and oyster sauce. The butter accentuates the earthiness of the mushrooms. The delicious filling is then wrapped in their freshly-made Cheong fun skin.
Because they cook and roll the Cheong Fun on the spot, it will take some time for your order to be ready and that explains why there’s always a queue at their stall.
Prawn Cheong Fun ($5)
This Prawn Cheong Fun tastes exactly like the ones served at renowned Dim Sum Chinese restaurants in Hong Kong. The prawns are so succulent, sweet and fresh. This is also another great option is if you are into prawns.
Char Siew Cheong Fun ($4)
This emerges as the winner for me. The Char Siew is perfectly cooked and the meat is tender, aromatic and so flavourful. It complements so well with the Cheong Fun light sauce and chilli sauce. If I were to head back to their stall, I would order this again and again.
Watch my video review of their Cheong Fun right here!
- Bedok: Blk 209, Upper Changi Road, #01-633, Singapore 460209
- Clementi: Blk 352, Clementi Avenue 2, #01-153, Singapore 120352
- Bukit Panjang: Blk 257, Bangkit Road, Singapore 670257