Young Hawker Sells Only One Thing On Menu: No-Frills Local-Style Chee Cheong Fun
The millennial’s CCF stall is in the same Chinatown hawker centre as his parents’ popular steamed fish head stall.
From ambitious chee cheong fun hawkers who make their rolls using house-milled flour (like Chef Leung's Authentic Hand-milled Rice Noodle Rolls within the same hawker centre) to former dim sum chefs helming their own joints, numerous hawkers have set up shop during the recent Cantonese-style rice roll renaissance. Meanwhile, Alvin Chan, 36, has opted for a completely different business model for his month-old stall at Chinatown Complex Food Centre.
First of all, Chang Le Chee Cheong Fun only serves one item: the humbler, less delicate local-style rice rolls that are more popular with the older generation, served plain with sweet gravy and sesame seeds (compared to fancier, translucent Cantonese rolls with fillings like prawn and served with a light savoury sauce). This version of chee cheong fun can also be found in Malaysia. Alvin doesn’t make the chee cheong fun himself either. The silky rolls are ordered from a supplier and quickly steamed before serving to customers. What sets his dish apart is its house-made sauces (many stalls opt for ready-made versions) – a dark sweet gravy and a piquant chilli sauce – based on secret recipes from a veteran hawker with over 30 years of experience.
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