Encouraged by the friendly boss at #YongHuatDelight, my favourite stall for made-to-order Hongkong-style Chee Cheong Fun, I decided to have mine customised with “char siew” and sweet corn today. The combo was a success. While the small pieces of sweetish roasted meat were soft and a little chewy, the crunchy corn kernels created a lovely contrast with the delicate, silky-smooth sheet of “cheong fun”.
I ate it only after I got home and even though it wasn’t piping hot by then, the texture and taste of the “cheong fun” stayed true. It helped that the light soya sauce was packed separately, so I poured it on just before tucking in.
Besides the tasty chilli sambal shown in my photo, you should also sprinkle some of the other condiment they provide - a simple but highly addictive “chye por” (preserved radish) mixed with a smattering of pounded chilli. Its savoury heat-laced crunch enlivens any food you add it too.
You can find “Yong Huat Delight” in the hawker centre at Blk. 50A Marine Terrace, unit 01-297.