Rice noodle rolls filled with BBQ pork. So smooth and slippery! I could have finished this all by myself.

I used to think that all chee cheong fun was made equally. You had one, you had them all. I’m slightly wiser and a lot pudgier now and I realized that no, some are better. And this one, from stall #43 belongs to that category. The flat rice noodles were so smooth, so slippery you could just slurp your way through the whole plate. And the sauce isn’t too sweet nor salty with an overbearing soy bean paste flavour. So simple yet so satisfying.

Served with fried fupei, taufu pok and pig skin. This is almost in the Really Good category for me. The noodles are smooth and slippery and covered with a thick, aromatic curry gravy. Additional points for the pig skin which I feel is always a must for curry chee cheong fun!

Silky smooth rice noodle rolls in a Chinese mushroom and meat gravy. Ipoh-style chee cheong fun which happily for me is getting easier to find in KL. Slurpiliciois!

The humble rice roll is served here with a sweet-savoury sauce, some chilli paste and sprinkled with fried shallots, green onions and sesame seeds. The roll is slightly chewy and not as slippery smooth as the Hong Kong version but it is tasty nonetheless. One of my favourite comfort food which reminds me of my childhood.