The Art of Chee Cheong Fun

The Story

Chee Cheong Fun is rice noodle rolls made from a mix of rice flour, tapioca flour, and water. The dish is named after its resemblance with pig’s intestines but offals are actually not used (though some places may add morsels of meat as a filling). 

The dish was introduced by immigrants from Guangdong who came to Malaysia in the 19th century, where it quickly gained popularity among other Chinese dialect groups.

Today, the versatile dish is served in various styles across Malaysia and even throughout Southeast Asia. Each style is heavily influenced by the unique tradition and culture of the different dialects.

How to Enjoy

Yes, there are ways to help you truly enjoy Chee Cheong Fun!

The trick is to not jumble up the curry and the rice noodle rolls on your first bite. Rather, eat it as it is to experience the different layers of flavors. Take a moment to savor the concoction of sauces, feel the thickness and viscosity of the rice noodle sheets. 

You’ll then discover the flavors magnified through layering!

We generally don’t make time for food and blindly stuff them in when hunger strikes. This should be the way we enjoy every meal because there’s so much to savor! 

When Yong Tau Foo Meets Chee Cheong Fun

Yong Tau Foo is a Chinese delicacy that originated from Hakka. The word “Nyong” in Hakka refers to filling the tofu with stuffing such as meat or fish paste. 

In some places such as Kuala Lumpur and Ipoh, yong tau foo is typically used to complement Chee Cheong Fun. The taste of the succulent Yong Tau Foo, silky smooth noodle rolls, topped off with a generous dousing of sauces: each mouthful is a magical flavor combination.

Ah Fook Chee Cheong Fun

You can easily find the hawker food sold at most of the hawker centers in Malaysia, but no one does KL-style Chee Cheong Fun like Ah Fook.

Dressed in his iconic Hawaiian floral shirts, you can easily identify the tauke even among a sea of customers. His face mask doesn’t stop him from smiling through his eyes. 

Ah Fook Chee Cheong Fun at ICC Pudu is the place to go for a quick and delicious Chee Cheong Fun fix. Thin slices of rice noodle rolls are served with sprinkles of sesame seeds. Most customers go for the sweet and spicy sauces, but we think the Chee Cheong Fun drenched in curry is the best!

The stall serves a variety of yong tau foo to complement the rice noodle rolls. As ICC Pudu is a halal eatery, their yong tau foo features fish paste instead of meat. Yong tau foo fans will surely notice the unusual varieties served here. Have you ever seen fish paste stuffed in broccoli or corn?

Among the plethora of yong tau foo available, we definitely recommend the stuffed eggplant. Eggplants can be tricky to cook as their spongy flesh tends to easily absorb oil, turning it into a greasy dish. However, the eggplant yong tau foo served here is not only non-greasy, but also oozes with the juiciness of the fish paste with every bite. A must-try!  

Apparently, Ah Fook is also a very health-conscious cook as he tries to include more cancer-fighting vegetables. Thus, the broccoli yong tau foo was created.

Choose any of the sides served here and enjoy the Chee Cheong Fun using the method we just shared above. We promise you will enjoy this local delicacy, unlike any other time.

Ask us what makes Ah Fook Chee Cheong Fun stand out? We would say it’s the careful flavor matchmaking; it’s the generations of expertise fuelled by precision and passion for local hawker food; it’s the combination of tradition and culture. 

These are what led to the creation of a true KL-style Chee Cheong Fun.

Ah Fook Chee Cheong Fun @ ICC Pudu

📍 ICC Pudu, Jalan 1/77C, Pudu, 55100 Kuala Lumpur, Federal Territory of Kuala Lumpur
🕐 7am – 12pm

Calvin Tiew
A Malaysian foodie who's proud of our local hawker culture. Always on the hunt for the best char kuay teow and nasi lemak.