Chee cheong fun + soon kueh haul (2 for $1.40 + $1.50 each)!
Heritage kueh shop run — chee cheong fun rolls with sweet red sauce and pan-fried soon kueh with jicama filling. $1.40 / 2 + $1.50 each.
Auntie-shop kueh run — chee cheong fun + soon kueh breakfast/teabreak combo. Sub-$5 total. The heritage classics still alive. 😋
What was on the brown paper-lined plate:
- Chee cheong fun ($1.40 / 2 rolls) at the top — soft white rice noodle rolls drizzled generously with sweet red sauce (haam tin jeung) + dark soya sauce, finished with white sesame seeds scattered across the top.
- Soon kueh ($1.50 each) at the bottom — pan-fried jicama-filled dumplings with slightly charred grill marks on top showing the proper fry contact, drizzled with sweet sauce + chilli oil specks.
Chee cheong fun in the SG heritage breakfast style uses sweet red sauce (different from the savoury Cantonese dim sum style). The red sauce is a slightly tangy-sweet mix that’s distinctly local — most aunties make their own. Sesame seeds on top is the textbook finish.
Soon kueh has the shredded jicama (turnip) + dried shrimp filling inside the steamed rice-flour skin, then pan-fried briefly to crisp up the bottom. The contrast of crispy bottom + soft top + savoury filling is the heritage textural play.
Both items are sub-$2 each — proper sub-$5 weekend breakfast for the table.
Total: ~$4 for the spread.
Overall: 4.3 / 5. CCF sauce had the right tangy-sweet balance, soon kueh skin was the proper soft-chewy thickness with crispy fry contact. Heritage kueh shop game still on. 😍👍🏼
