The other morning, while wandering through a busy Malaysian hawker center, I caught a familiar scent, sweet, savory, and just a little nutty. It was Chee Cheong Fun! And not just any kind, but the Malaysian version that locals can’t get enough of!
You might be surprised to learn that Chee Cheong Fun has many different versions across Asia. This silky, steamed rice noodle roll shows up everywhere, from Hong Kong dim sum carts to street stalls in Malaysia and Singapore. But today, let’s talk about the Malaysian version, because it’s truly something special!
Malaysian Chee Cheong Fun is often served as a simple yet flavorful street food dish. The rice noodle rolls are soft and slippery, usually cut into bite-sized pieces, then drenched in a sweet black sauce made from hoisin or shrimp paste, sometimes with a drizzle of sesame oil. To finish, it’s topped with toasted sesame seeds and fried shallots for extra flavor and crunch.
What makes the Malaysian version stand out is how much it changes depending on where you are. In Penang, you’ll find a version coated in a rich, dark shrimp paste sauce called hae ko. It’s bold, sweet, and deeply savory. In Kuala Lumpur, though, it’s lighter, often served with soy sauce and chili. Some places even add yong tau foo or fish balls on the side!
It’s the kind of dish that’s simple but comforting, perfect for breakfast or a quick afternoon snack. Whether you like it sweet, savory, or spicy, there’s a version of Chee Cheong Fun waiting for you somewhere in Malaysia!
Best regards, Gembira
Here to make your soul happy!