Was facing the dimsum stall of Pin Wei Seafood and saw this photo of a HK-styled Chee Cheong Fun staring into me and decided to go for a roll after my lunch. The sauce comes with a bigger ratio of sweetness to savouriness, but what bothers me is how the rice roll seemed to be rolled a little too thick with too many layers in between that made it feel less delicate as it should have been and more identical to its local cousin. The prawns also felt a tad tired, all starting to shrivel as they seemed to have soaked up too much heat from the steamer for wayyy too long.