Fried Chee Cheong Fun

The chee cheong fun (rice pasta rolls) from this stall does not whip it the way you have always had it for breakfast - steamed, cut up and drowned in taucheo (bean sauce) and chilli, or in my fave style with soy sauce and onion oil. They fry them dry with sotong, eggs, prawns flavours it with chai po ( pickled vegetable bits) and sesame seeds.

It was recommended by a makan-mad lawyer pal cum makanmata. A team of us set out to taste test this and found ourselves plonked amidst a corner coffee shop with seatings spilling out onto a pleasant little open grassland garden shaded by huge angsana trees.

The Lowdown:

Makanmata Jimmy " …taste no big deal, fries them not much different from the way chai tow kuay (fried carrot cake) is done. Points for novelty, can try lah!"

Makanmata Kim " It is well fried. The chee cheong fun does not come apart and it still retains that basic plain chee cheong fun flavour."

Makanmata Jenny " Flavouring this with chai po instead of soy sauce is interesting. It looks grander than usual because of the prawns, sotong and eggs. Essentially a lunch or dinner item."

Dish:	Fried Chee Cheong Fun
Where:	Tai Sun Restaurant 63 Joo Chiat Place Xin Hua Coffeeshop
When:	12pm-10pm daily closed two Tuesdays and a Thursday a month
Price:	$12 (portion for 3-4)
Test date:	July '99
Rating:	Good