Fei Chang Hao – Handmade Chee Cheong Fun by Ex-Tim Ho Wan Chef

Chee Cheong Fun is a classic breakfast treat prized for its simplicity, yet it can be cooked in various styles. While Singapore-style Chee Cheong Fun is known for its thick rice rolls and black sweet sauce, the Hong Kong-style features thin rice rolls with light soy sauce.

At 妃肠好 Fei Chang Hao in 17 Upper Boon Keng Market & Hawker Centre, you can get a taste of Hong Kong in the form of chee cheong fun made by an Ex-Tim Ho Wan chef.

Andy Loke first fell in love with Hong Kong cuisine when he was on a holiday in Hong Kong(where he visited Tim Ho Wan). Impressed by the quality of the dim sum served, he jumped at the opportunity to join Tim Ho Wan when they opened their first branch in Singapore. He then proceeded to work his way up from a trainee to a chef in 7 years at Tim Ho Wan.

With a wealth of knowledge gained at Tim Ho Wan, Andy left his position to open his own stall with his wife, Veronica Lim, in March 2021. He was determined to open his stall despite the turbulent times, as he wanted to fulfil his childhood dream of having a stall of his own.

Andy’s dream started taking shape when he was 12 as he was helping out at his grandmother’s wanton mee stall after school. “By serving customers food, it gives me a sense of fulfillment,” he said. Now, he is dedicated to living his dream, arriving as early as 5am to prepare for business alongside his wife.

Andy makes everything on the menu – from the rice rolls to dim sum– from scratch. What’s special about Fei Chang Hao’s chee cheong fun is that instead of being rolled, they are scrapped into ‘ribbon-like’ folds with a plastic cutter.

The couple decided on using this method after watching several online video tutorials of ribbon-style chee cheong fun in China. They found that the ribbon-style method of rolling made the chee cheong fun’s texture more delicate.

Andy then proceeds to drizzle generous amounts of sauce over the chee cheong fun after plating it. Interestingly, Fei Chang Hao’s sauce utilises a soy sauce from Guangdong instead of the usual Hong Kong light soy sauce, alongside several other spices, with no MSG. “We tried different types of soy sauce, but we found that this one from Guangdong is the most fragrant,” Veronica said.

Fei Chang Hao’s menu consists of eight types of Chee Cheong Fun, five types of congee and three types of dim sum.

For the chee cheong fun, I ordered three types: the plain traditional rice roll ($3.00), the popular you tiao rice roll ($3.80), and the ying yong rice roll ($4.50), all with a side of chilli.

I won’t deny that the chee cheong fun benefitted from the ribbon method, as it was silky smooth and delicate. The light sauce was fragrant and had an umami without being overly oily. With that said, it’s a pity that the chilli was lacklustre its spice level and left me waiting for that punch that never came.

The You Tiao Rice Roll surely didn’t disappoint! Andy fries the you tiao fresh on the spot and it maintained its crisp even after being bathed in sauce.

The Ying Yong Rice Roll consists of fresh crunchy prawns, char siew and cabbage.

I ordered the famous pork congee ($3.00), which is made with a mix of Thai rice and Japanese short-grain rice. It is topped with pork shreds, you tiao slices, cabbage, peanut and spring onions.

The congee was not overly watery and was well-seasoned. However, the texture wasn’t as smooth as I had hoped it would be. The pork shreds were a bit tasteless, but thankfully the you tiao slices and saltiness from the peanut brought the dish some flavour.

Saving the best for last — the prawn & pork siew mai ($3.30). Just look at that thin yellow skin barely hugging the succulent pork and prawn packed in it. It’s definitely a bang for your buck!

I’d recommend getting the classic You Tiao rice roll and the prawn & pork siew mai when you’re here cause they’re fei chang worth.

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

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