You don't often see chee cheong fun rolls used like kway teow in a dish and I have to say that I really liked this, especially since we could smell the fragrant wok hei as the plate was laid on the table. 👅💦 While the flavours didn't really seep all the way through the rolls' inner layers, the chef didn't hold back on the seasoning, mostly fish sauce/light soy sauce and salty bits of hae bee. This eggy and lardy plate comes with a generous amount of crunchy bean sprouts and fish cake slices too!