Classic local-style CHEE CHEONG FUN that’s worth queuing for! Singapore street food

[@GregoryLeow]

A couple of clarifications: a comment below pointed out that I could be incorrect in saying that the local singapore-style (which can be found in Malaysia too) evolved from the hk/guangzhou style of cheong fun. In a way, that's true: in HK, you can also find ccf with sauces and sesame seeds from budget CCF stalls on the streets so the Singapore style of ccf is its own take on the hk/guangzhou street style of ccf. The differences I believe is that the rolls in HK are a little different in shape and texture (?), and there is no sesame sauce in Singapore. I also believe that there is no dried shrimp in the chilli sauce in the HK style (at least among the ones that I have tasted in HK) Also: I should emphasise that while locally we refer to all these dishes as chee cheong fun, by right the ones with fillings is cheong fun and the ones with no fillings and just sauces is chee cheong fun.

[@simplyme3306]

Yes HK Street style chee cheong fun has chilli, bean sauce? and sesame sauce. Their rolls are thicker, rolled tighter I guess and more cylindrical, not as soft. Tried them before in HK. Then there's the Penang version with prawn paste😄and KL version with curry and yong tau foo. (Nope Maxwell that stall not authentic 😆)

[@kazama600]

Hi greg! Big fan of your work! I would like to recommend you to a store named "Tian Tian Lai Nasi Lemak" located in woodlands, marsiling mall. It has been a childhood favorite personally and they used to be located at the old woodland checkpoint hawker center. They are known for their crispy chicken drumstick and delicious serving of vegetable. I've brought a few people to try the nasi lemak and they say it's on par with the famed chongpang nasi lemak Please make a review about it!!

[@HumdrumSingaporeanREACTS]

@@simplyme3306 😲

[@AtLwB]

As someone who owns a market stall in Chinatown Complex at B1, i appreciate your recommendation so that i can eat them after/before i work! Thank you!

[@gabbyfoo2]

Wow!!! thanks for sharing these "Old school" yummies...Fantastic presentation again.

[@minniec.9127]

The plain chee cheong fun with sauce and sesame seeds is also of Guangzhou-HK origin. It is popular in HK as a quick bite snack, especially with the younger crowd, as it is served in smaller portion and inexpensive. In HK, you can also add a thin sesame sauce on the rice rolls, very nice, tastes like peanut butter. The stuffed rice rolls with meat, shrimp, egg and/or vegetables are typically served in dim sum restaurants and stalls in HK, Guangzhou and North America. The third version with scallions (not chives) and dried shrimp are also popular in HK and North America.

[@alhkcblack9617]

Yep... After watching this when he introduced SG style cheong fun... I'm like what the heck that's HK style too. Just the cheap street style.

[@GregoryLeow]

Actually the bit about it being local (or southeast Asian) or the fact that it evolved to be plain with sauces, the info was gotten from this video from mediacorp. I presumed it was reliable info now I’m not so sure lol 😬: kzbin.info/www/bejne/Y2Krq42ge86YhLs

[@alhkcblack9617]

@@GregoryLeow here you go kzbin.info/www/bejne/gYWQf6F3hdiEmcU

[@GregoryLeow]

Thanks for the video link! It does look similar!

[@cheekeonglee2661]

My childhood old school local style CCF, which I prefer it over the HK style. And yes! 豉油熟油 with roasted sesame seeds, plus chilli sauce up to individual pref, was the way to go! In fact, besides chives (I used to think it's spring onion), I ever saw traces of red chilli n even tiny bits of hay bee very sparingly in the CCF when young - anyone can testify to this?

[@pllin240]

u you are right.... miss ccf with chives n hae bee... prefer the traditional ccf over the hk ones...

[@simplyme3306]

Can buy those with chives from wet markets.

[@LemoNanora]

Now I remember even the CCF sold in wet markets had chives in them back then, CCF is one of my favourite breakfast item to eat

[@simplyme3306]

Still sell them. I often buy CCF plain ones or with chives at my neighbourhood market and add fried shallots oil and soy sauce...diy at home😋very nice and fresh

[@LemoNanora]

@@simplyme3306 I haven't seen the chives one in wet markets around my area for years, seems to have been gone from 2010s or much earlier The chives one really taste different than the plain ones, I really miss them

[@simplyme3306]

@@LemoNanora then perhaps your side doesn't have them. My wet market sells it every day since I was a kid. Just that it sold out faster than plain ones. Look for the stall that sells like fresh noodles and stuff.

[@williamteo6489]

Hi Gregory, thanks for the recommendation. Have been to Chinatown so many times but didn't know about this stall. Btw there is another stall in Bukit Timah Hawker center runs by an elderly couple that you might want to check it out. Quite similar procurement style of Chee Cheong Fun but serves with their own sauces.

[@zezimabig]

I love the peanut sauce and sweet sauce with some sesame seeds on cylindrical cheung funs! Have yet to find this kind in SG. Had it in HK and it was one of the best breakfast dishes I had in a long time 😊

[@Kelberi]

Nice! There's also one worth trying at block 1 beach road. Never heard of them but boy it was delicious! Saw seetoh there the other day.

[@geraldlim7921]

Try the amoy food center chee cheong fun, superb

[@PS-383]

I remember the original Singapore ccf have chilli sauce, sweet sauce, light soya sauce, sesame oil and sesame seed.

[@toyshanger8945]

I love hk style like the first part of this video. The old school local ones I got scared due to NS being served one too many and been put off by it since.

[@kurlexchoi]

Regardless Guangzhou style, HK style, Malay style, Taiwanese style, or Singapore style of Chee Cheong Fun, those rice noodle rolls stuffed with proteins will usually covered with soy sauce and no other sauce added except Malay & Singapore style provided a side of sambal or chilli sauce. The other rice noodle rolls cut with scissor don't come with any proteins and each region will glazed with 3 to 5 types of sauces combined for tasty street food.

[@jasonchewjason]

Have eaten once. Will go try again. Just to share, some hawker stall that sell CCF and chwee kueh, can try order CCF without black sauce, add oil, sesame, light soya sauce, and chye poh. Another heavenly combi.

[@starman1994]

You should try Malaysian style chee cheong fun with yong tau foo in Jurong West. Aptly called KL Chee Cheong Fun at NTI Food Court @ Jurong West St 91.

[@cqf30]

Do try Teck Hin Delicacies ccf at Ghim Moh market

[@Buttercookies0]

In the past, CCF tend to be plump (thick) which made them taste better. Nowadays, ccf are thinner. It loses its bite.

[@andrewearlwu554]

Yahwei Delicacies or something like that was their name. Local style but with yam and fish cake. Sometimes have pop stalls in the past, used to be located in Sunshine Plaza, now seems to have disappeared.

[@johntan6045]

I find the Jian Bo CCF quite good too, is it comparable near to 多记 ?

[@ndrewpeh]

hey greg, you should go check out the stall at bukit timah market hawker centre - #02-183. They also have the same kind of chee cheong fun and my fav there is also the one with soy sauce (instead of the sweet sauce). it's also got a queue too.

[@Malakite_]

I think chee cheung fun is the rolled rice noodles that are thicker, and the other filled variety is just called cheung fun. Might be wrong, my info is from Chinese Food Demystified's "Three sauce Rice Noodle Rolls" video.

[@SparkzMxzXZ]

I’m definitely no expert but growing up in a canto household this aligns with what my parents/grandma say!

[@simplyme3306]

Chee cheong fun with the sauce is how Chinese in Singapore and Malaysia calls them. The HK dim sum style we called it cheong fun.

[@MrRazorteeth]

Prefer local style CCF over HK style without sweet sauce and chilli. Would like to try this stall🤤🤤 Some yong tau foo stall serve CCF as noodle. I like that very much

[@simplyme3306]

Try another CCF stall in Bendemeer market. Theirs is super popular too. Love their ccf rolls reminding me of KL style (thinner). CCF with chives can easily bought from wet markets but it sold out first usually. Another stall I like is at Amoy St hawker red signboard #01-30, run by an elderly couple. Their yam and pumpkin cakes are very popular too. This stall at Chinatown me and my dad (who LOVES ccf) find this over hyped though🤔perhaps it's not worth the queue.

[@GregoryLeow]

oh this is the 3rd time people have been recommending this stall, thank you, must be good

[@xiongjixuan]

Actually a bit different. The guangzhou/hongkong type chee cheong fun you mentioned (in at least guangzhou) should be called something like lai cheong, which is the stuffed rice sheet. In guangzhou there is indeed similar types of chee cheong (pork intestine) fun which is the rolled rice sheet -- however nowadays often sold with bit more fancy toppings like stewed beef

[@whkoh7619]

Pretty difficult to find Duo Ji open

[@simplyme3306]

They close very early. Sells out fast.

[@ngchinkiat5340]

My comfort food, Chee Chang fun with sesame oil and soya sauce can do. The best .

[@Kaide98]

Wanna check if you have tried the Hong Kong style ccf at pek kio Market? The fluffy ccf really makes me fell in love.

[@GregoryLeow]

yes I have. they use the cloth method so the texture is very delicate. the sauce is a bit too sweet for me though

[@Kaide98]

@@GregoryLeow yes the sweet part it got me confused also. Maybe it’s just me though.

[@GregoryLeow]

apparently, Hong Kong people like it that sweet (?), Singaporeans don't like it so sweet so most hawkers tone it down

[@Kaide98]

@@GregoryLeow would prefer salty for me though

[@ajisenramen888]

Ya the HK style very silky and smooth but to me quite insubstantial and lacks “chew”. The old school local CCF is more sturdy and satisfying for me.

[@jamesyue1348]

04:57 It seems like chee cheong fun's aunty underestimated your gastrointestinal prowess !! prove it to her!! hahaha

[@xelinquish]

@greg (hounddawg) XD! I'm always checking in on your videos and I love the candidness and insights. It also gives history to a place I often to, giving it even more flavour! Thanks for talking about them. 👍🏻

[@GregoryLeow]

omg lol. a blast from my past. who is this????

[@dfgndfghdfghdfgh]

"is it two people eating?" 😂

[@cheehweeong4910]

We can also have H k sty tim sum in supermaket in singapore fairprice new item in frozen! So we can still have it Comfort at home! New item

[@cheehweeong4910]

Anyway it call doll tim sum

[@thoongchinglee4905]

I prefer CCF with sincerely DIY fried shallots.

[@danho1904]

Sorry to say you are incorrect to mention thst the HongKong,/Guangzhou is Chee Chrong Fun... Actually the Correct Name is either Cheng Fun or Fun Kuen, which has very thin Rice Skin with different kinds of fillings. The local Chee Cheong ( pig intestine) Fun has no Filling or donetimes with Spring Onion & Dried Prawn mixed in the thick Rice Patty.

[@GregoryLeow]

Yes you’re correct. Maybe it’s just my experience but people in singapore I speak to have been using “chee cheong fun” as an umbrella term for all rice roll dishes, wrongly so! I do mention cheong fun in the review, though I could have emphasised the difference. Thanks for the feedback, I’ve updated my pinned note…!

[@extravagantduck_]

Still prefer the HK style CCF over the local ones. I just like it more savoury than sweet

[@quantumpower]

3:56

[@HumdrumSingaporeanREACTS]

CHEE CHEONG FUN!!!!!!!!!! 😋😋😋😋😋

[@HumdrumSingaporeanREACTS]

So delicious😋

[@teikoh5690]

Some bonito flakes and kewpie mayo and I think you could sell it for $10/plate!

[@eggie011]

Don't like the HK style. Another popular CCF is at Ghim Moh, long queue but clears fast. Thanks for this vid, will check them out.

[@pops1507]

There's that lad!

[@mandy_145]

Don’t like the HK type. It’s always in dim sum menu. I’ve been eating traditional( old school type)… more tasty. With the darkish sweet sauce, chilli sauce, sesame oil, sesame seeds… so shiok !😋

[@aloysiusng5576]

I suspect they add shrimp paste which is similar to rojak sauce to their sauce