When I visited this hawker stall for lunch yesterday, Bossman Lawrence recommended a mix of “Pei Dan” and Pork as the filling for my made-to-order Chee Cheong Fun. Glad I listened to him because it was really good. I especially enjoyed those pieces with the century egg yolk - its slightly funky creaminess waltzed most gracefully with the silky-softness of the freshly-steamed rice roll.