(Closed) Homemade Chee Cheong Fun – Fresh & Delightful Rice Rolls!

When I think of chee cheong fun, the first thing that comes to mind is those factory made rice rolls, drenched in a dark sweet sauce and topped with sesame seeds. It doesn’t look the most appetising, but it’s a simple and fuss free breakfast option.

Homemade Chee Cheong Fun doesn’t sell your typical chee cheong fun. The stall, which is located just outside Admiralty MRT station, serves fresh rice rolls that are made upon ordering. It’s definitely much more labour intensive, hence it carries a higher price tag. 

Other than having it plain ($2.20), diners can opt to add fillings into their rice rolls, such as char siew ($3.50), prawns ($4), omelette ($2.50) and even abalone ($16.80), if you’re someone of a “high SES”.

Instead of the thick sweet sauce, the stall uses a thinner, saltier soy sauce, and tops the freshly made rice rolls with fried shallots, spring onions and sesame seeds.

The stall mills their own flour right in the shop with the large stone mill, located just behind the counter. I didn’t get the opportunity to witness such a medieval way of churning out flour, but I believe that it would be an eye-opening experience.

I thought that the addition of omelette in rice rolls is quite unique. The eggs gave the chee cheong fun a different texture. The rice roll was a little springier and firmer, and had a delicate eggy aroma. The ingredients are simple, but the roll is very tasty.

A common filling for chee cheong fun will be char siew. The char siew used at this stall does look very different from the char siew that we are used to. The char siew didn’t boast a signature red hue, but instead, was pale grey. Although it didn’t look appealing, the char siew was sweet and meaty, just like how char siew should taste.

Similar to the omelette cheong fun, the char siew version was drenched in soy sauce, fragrant oil, and topped with scallions and fried onion. We opted for chilli on the side, which didn’t pack as much heat as we expected.

It’s a pity that I didn’t get to witness the churning of the flour. I’m a firm believer of traditional methods as they deliver the most authentic flavours. Auntie told me that she usually churns the flour at around 10am, after handling the morning breakfast crowd, and before the lunch hour hits. I really enjoyed the tasty rice rolls at Homemade Chee Cheong Fun, and will definitely come back should I ever be in the vicinity.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.