Wan Fen Chee Cheong Fun Review: Wagyu And Lor Bak Chee Cheong Fun In East Coast

With more than 10 locations islandwide, Chef Wei HK Cheong Fun is just one of the many CCF stalls that have popped up in the last year or so. With most of these CCF chefs harking from Hong Kong, or esteemed Chinese restaurants, Wan Fen Chee Cheong Fun joins the fray with 23 year-old Heng Yi, who set up shop in The Buillion Hawker Bar just a couple months ago. Food at Wan Fen Chee Cheong Fun Freshly steamed to order, the cheong fun here comes with fillings you won’t typically see at other CCF stalls.

We got ourselves a portion of Wagyu Beef Chee Cheong Fun ($7.50) , which came in a pretty generous serve. What captivated me was how shiny and smooth-looking the cheong fun at Wan Fen Chee Cheong Fun was.

The rice noodles here are made with three different types of rice flour, and were inspired by the CCF that Heng Yi’s grandparents used to make for family dinners at home. The method for his cheong fun is theirs, albeit tweaked with tips from other chefs, and lots of experimentation.

Going to Heng Yi, local-style cheong fun was never meant to be thin to the point of being nearly transparent; rather, it was more pertinent that it was silky smooth. I was also pleased to see there was lots of sauce on the enamel plate as well, since I’m the sort who prefers a big spoonful of sauce with my rice noodle rolls.

The cheong fun method might not be the exact one his grandparents used, but the sauce definitely is. “Everyone loves beef hor fun,” states Heng Yi when I ask him why Wagyu, “what more Wagyu.” Marinated and steamed—braised or sauteed—he gets his Wagyu mince in a specific ratio of meat to fat. It gets a second, quick steam in the CCF before it hits your table, though I would have preferred if it was a little more fatty, so I would get more of its buttery fat infused into the noodles and sauce. If you’re making cheong fun with fillings, I say, it better come with lots of it.

Another uncommon offering is Braised Pork Chee Cheong Fun ($5) , stuffed with lor bak that he braises himself. On a more conventional front, there’s Char Siew Chee Cheong Fun ($4) , or Prawn Chee Cheong Fun ($5) if you like.

Heng Yi shared that while the char siew is not house-made, he does enhance it before adding it into the CCF. Truth be told, I was drawn to the Zhai Er Chee Cheong Fun ($3.50) for nothing more than the deep-fried beancurd skin. I’d thought that You Tiao Chee Cheong Fun ( $3.50) would be zha leong, with the you tiao wrapped within the rice rolls, but I was wrong.

We found the slices of you tiao too hard, with a finish that was more like plain, cold rusk, and thus incongruous with the plain CCF. Bei-ing Wanton Mee Review: Crispy Tori Katsu Wanton Mee With Truffle Mayo At $6 In Katong Ambience at Wan Fen Chee Cheong Fun Located in The Buillion Hawker Bar, which is a small corner coffeeshop along East Coast Road, Wan Fen Chee Cheong Fun is just under 15 minutes by bus from Eunos MRT Station , or a 2km walk. At 23 years old, Heng Yi still has a long way to go, and things can only get better from here as he continues to refine and perfect his CCF recipes.

Address: 396 East Coast Road, The Bullion Hawker Bar, Singapore 428994 Opening hours: Fri-Wed 8am to 6pm Tel: 8328 9380 Website Wan Fen Chee Cheong Fun is not a halal-certified eatery.