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Chee cheong fun is a beloved breakfast staple, judging from the insane queues seen at some of the newer stalls lately. Compared to Singapore-style chee cheong fun that comprises plain, rather thick rice rolls doused in sesame oil, thick dark sweet sauce and a side of punchy chilli, Hong Kong-style chee cheong fun is thinner and more delicate, served drizzled in an umami light soy sauce concoction, with a variety of fillings like prawns.

In the hawker scene, stalls serving handmade Hong Kong-style chee cheong fun have only begun to grow recently. We chanced upon this five-month-old stall in Upper Boon Keng Market, run by millennial husband-wife team Andy Loke, 28, and Veronica Lim, 27, — the former of whom worked at the Singapore outpost of Hong Kong dim sum chain Tim Ho Wan for seven years before venturing out on his own.

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