The literal translation of Chee Cheong Fun (tapioca or glutinous rice roll) is pig intestine + fun (meaning noodle): of course this is not what it means. Chee Cheong Fun is a Cantonese dim sum make from rice noodle sheet and roll into what it looks like pig intestine (Chee Cheong or 猪肠). It can be taken plain with dashes of oil, soy sauce or sweet sauce or chilli sauce, and generous dashes of spring onions and sesame seeds. Traditional fillings include barbeque pork bits or shrimps. However, if you pay a visit to Anson Chee Cheong Fun at Changi Road, you will find a distinctive Malaysian taste from the local flavour and enjoy a taste of culture to whet your taste buds.
The Anson Chee Cheong Fun hails from Teluk Anson, Ipoh in Malaysia; that is how the name comes about. The fabulous taste is wrapped with the slightly salty turnip bits, which gives the main taste; dried shrimps offering a crunch to the soft rice roll sheets; shallots to enhance the taste; and the whole serves well with refreshing spring onion and spicy cuts of green and red chilli.
If you are sporty, you may want to try the Chee Cheong Fun with mushroom minced meat or curry with chicken or curry with pig skin. The curry is quite spicy but it complements the plain rice rolls with chicken and dashes of sesame seeds. The dishes are as good as a meal by itself and you do not get to try these dishes elsewhere in Singapore. It is a joy to watch my boys finished theirs in just minutes and have a rolling good time slurping up all the bits and pieces and sauces until the plate is dry. And they are already planning what to try the next time. Children are picky about what they eat but if they finish their food in a jiffy without you coaxing high and low, then you have hit the right cord.
I started my morning with Ipoh white coffee and a piece of traditional biscuit with sticky filling, Gula Melaka (brown sugar). The yam cake and pumpkin cakes are a hit with the elders but I like the pumpkin cake better. Both cakes have a good mix of flour, which holds the cakes firmly and gives a nice spongy texture inside the mouth. If you want something heavy to fill your stomach, then the flavourful Ipoh Hor Fun (Ipoh white flat noodles) will do just nice. The dry version of the Ipon Hor Fun is served with a thick sauce and comes with shrimps, slices of fish cakes, sliced chicken, bean sprouts, barbequed sliced pork, and finally garnishes with parsley, shallots and spring onions: the taste is good and different from the local Ipoh Hor Fun.
There are a few more dishes I have yet tried but this is the place where my family and I can come over for reasonably priced meals as well as enjoy eating as a family together and strengthening our bonds. And of course, we will enjoy a taste of culture and broadening our perspective of different cultures.
This is definitely more than what we bargain for.