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1 Kadayanallur Street
#01-38 Maxwell Food Centre
Singapore 069184

(open in Google Maps)

08:15am - 04:00pm

08:15am - 04:00pm

07:30am - 03:00pm

07:30am - 03:00pm

07:30am - 03:00pm

07:30am - 03:00pm

07:30am - 03:00pm

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From the Burpple community

The cheecheongfun was very soft and chewy, pairing well with the sauce which was savoury sweet and pretty fragrant. Even though the sauce was nice, it was too salty. Would still return, as their food is above average.

The stall called Chee Cheong Fun Club, located at Maxwell Food Centre.
Chee Cheong Fun served with ingredients like meatball, tau kee and crispy bean curd.
The curry gravy is not thick and spicy.
📍Chee Cheong Fun Club.
Maxwell food Centre #01-38.

As its name suggests, this dish is actually native to Kuala Lumpur, Malaysia 🇲🇾, where the owner is from, so you rarely actually see it in Singapore!
The signature dish featured a secret-recipe 🤐 curry gravy which was packed with the distinct decadence of coconut milk 🥥, as well as a good kick of spice🔥. There were also a good variety of ingredients, star of which was undoubtedly the silky-smooth CCF.
📍 Chee Cheong Fun Club 🇸🇬

CCF Club in Maxwell Food Centre doesn't only serve your typical CCF, but they also have really interesting CCF types, such as this Special Laksa CCF (SGD4) 🥘.
I appreciated that their homemade laksa broth had the perfect spice level for me, and that in it were a multitude of ingredients, such as hard-boiled egg 🍳 and fish ngor hiang 🐟. That said, though, it's their silky-smooth CCF that really stands out; they were thin and satisfyingly chewy like hor fun!
📍 Chee Cheong Fun Club 🇸🇬

My MIL always packs home curry chee cheong fun for breakfast whenever I return to KL to visit. This was how I became acquainted with the dish. And the one sold here at Maxwell Food Centre tastes exactly the same, if not slightly better. If I had one criticism, the texture of beancurd skin could be crunchier.

When I was filming for a Japanese TV programme at Maxwell Food Centre, I chanced upon this stall. According to the friendly ladyboss Ah Hui, her “chee cheong fun” (steamed rice rolls) are made based on her family recipe and produced by a supplier according to her specifications. There are actually two kinds - the tubular style which is served simply dressed in one of three traditional sauces, and the flatter design that she uses in her fancier versions of curry and laksa “cheong fun”. These were the two I decided to try.
Priced at $4 each, they come in a paper bowl and are topped with different ingredients. The curry “cheong fun” has items similar to what you can find at “yong tau fu” stalls including a tasty beancurd skin with cuttlefish paste, while the laksa version contains the classics of hardboiled egg, fishball and beancurd skin rolls. Both of the gravies aren’t too thick nor spicy, which should suit most people’s palates. They also don’t steal the thunder from the soft and silky rice rolls which at the end of the day, is the star here.
When I return, my next target will be the tubular “chee cheong fun” in sesame sauce.