One item I always order in a dim sum restaurant is cheong fun 肠粉 or steamed rice rolls. This favourite dim sum of mine has finally made it to the hawker centres and coffeeshops as the dim sum chefs started their own stalls due to retrenchments from the restaurants due to Covid.
There are two main types, the dim sum style that is served in restaurants and the street food style which is more popular in Singapore. The dim sum style has fillings and served with a dash of soy sauce. The franchise is fully owned by the ex-head dim sum chef Chang Wei at Peach Garden Hotel Miramar and it only serve the chef’s four varieties of Hong Kong dim sum-style chee cheong fun, We ordered three of the four, skipping the plain version.
Mushroom Cheong Fun 鲜菇肠粉 is one filling that I had not seen before. Fresh shimeiji 鸿禧菇 and shiitake 冬菇 are wrapped in the freshly prepared rice rolls. And it was not difficult to see why because fresh mushrooms did not go well steamed this way. The mushrooms remained chewy while the rice rolls had become soft, and the overall product was rather bland.
Char Siew Cheong Fun 叉烧肠粉 is one of the classic flavours, and this one did not disappoint. The charsiew was flavourful and you can taste a good balance of fatty and lean meat.
Prawn Cheong Fun 鲜虾肠粉 is their piece de resistance. Every roll came with three huge, succulent tiger prawns cooked a la minute. I would prefer it to come with a sprinkling of parsley and/or scallions instead of sesame seed.
This franchise is a good idea of bringing dim sum classics into the heartlands, but the price was not exactly street food/hawker level. I was disappointed that the beef parsley that is another classic flavour in HK was not sold and instead the rather weak mushroom flavour was introduced. The standard of the rolls was not consistent – the prawn roll was done perfectly, but the charsiew was overcooked. Nevertheless, it is a good addition to our varied and interesting hawker menu.
Chef Wei HK Cheong Fun 伟少港式肠粉
136 Marsiling Rd, Singapore 730136
Visited in Apr 2022