Stumbled upon this Laksa Chee Cheong Fun at @mayskafe yesterday and was very pleased with how enjoyable it turned out to be. Silkier and softer than the usual thick beehoon, the steamed rice rolls were lovely with the sufficiently fragrant, thick-but-not-too thick laksa gravy. Soaking it up well enough were the default pieces of “tau pok” but you must absolutely add the “tau kee”. This extra ingredient was the most marvelous thing in the bowl for me. Each rolled-up piece were folds of beancurd skin so smooth and heavy, and proved incredibly shiok with the gravy.