I start this post by saying that Pin Wei Hong Kong Style Chee Cheong Fun is probably the best Chee Cheong Fun that can be found in Singapore. Well, at least top 3.

Perhaps I will regret typing this post, as the queue is definitely going to get much, much longer once this post gets shared.

Usually it already takes me about 20 to 30 minutes to get my hands on a plate.

It is not usual to find fresh, hand-made Chee Cheong Fun in Singapore’s food centres, because of the required skills and dedication in making it.

Pin Wei Chee Cheong Fun is one of the few stalls that offer this dish Hong Kong-style. (Contrasted with the typical Singapore type which is thicker, dipped into a sweet, dark sauce.)

It is also listed in the “Michelin Plate” or L’Assiette Michelin which is a new designation worldwide, a symbol that indicates “restaurants where the inspectors have discovered quality food.”

The stall is located at Pek Kio Market & Food Centre.

It is not an in-the-radar hawker centre, but there are some note-worthy stalls such as Lai Hiang Pork Rib Prawn Noodles, Wah Kee Big Prawn Noodles, Soon Kee Wanton Mee, and Sheng Seng Fried Hokkien Mee.

Chee Cheong Fun, which literally means “pig intestine noodle”, is a rice noodle sheet made from a rice-flour batter.

Owner Eddy Tan has been making it for more than 8 years, after learning the craft from his hawker father. (His father can sometimes be spotted at the back of the stall helping out.)

The flour is a mix of rice flour and tapioca flour, with the latter making the noodle elastic and springy.

Through a traditional method, the batter is poured on a cloth over a specially made flat steamer with holes to form a sheet.

Ingredients such as char siew, prawns and scallops are then added.

Once the rice noodle sheet is cooked, the cloth is used to transfer it to an oiled metal surface where it is deftly rolled up, cut, then removed.

Pin Wei offers 4 variants available: the plain Cheong Fun ($2.20), Char Siew ($3.00); Prawns ($4.00); and Scallop ($4.50).

Please eat this while it is hot, the Chee Cheong Fun is so silky-smooth and gives you a pleasant mouthfeel that may just bring you back to Hong Kong.

The Char Siew Cheong Pun was packed with small bits of char siew, which was to the sweeter side and added loads of flavours overall.

I initially thought that the Prawns would be a more ‘boring’ choice, but it turned out to be no-less-delicious with fresh prawns used.

Plus, it was evenly distributed and such that you get one prawn per piece scooped up.

The watery Hoisin-like sauce below coated the delicate rolls, that would be satisfying as you let it slip down the throat.

As Eddy makes them one by one, and each requires a thorough process of steaming, filling with ingredients, transferring and cutting, be prepared to wait.

Also, customers can call an hour in advance to order take-aways.

So even while you can be in the front of the line, you may need to ‘make way’ for takeaway orders or those in the front ordering for the entire clan. Go during off-peak hours.

Pin Wei Hong Kong Style Chee Cheong Fun
41A Cambridge Road #01-25 Pek Kio Market & Food Centre, Singapore 211041
Tel: +65 8180 2013
Opening Hours: 6:30am – 2pm (Thurs – Tues), Closed Wed

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