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“I don’t think I’ve ever had Chee Cheong Fun so thick” was the first thought as I lifted the $2.50 egg version of one of my favourite Chinese delicacy or “dim sum”. While the establishment touts a handmade value proposition; even if the egg was the valid contributing factor to the thickness, I didn’t fancy a swampy cluttered steam flour skin in the turnips version either.
Maybe I had the wrong flavors but otherwise I’m still looking on a look out for great hawker: handmade chee cheong fun.

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