Kimberly Lim L.
Google
The cheong fun cart in Chinatown is one of those spots I keep coming back to, and for good reason. My usual order is the pork and egg steamed rice roll, and every time it hits the spot. The rice rolls are perfectly silky and smooth that melt-in-your-mouth kind of texture that only comes from freshly steamed rice batter made on the spot. Watching them spread the thin rice slurry over the hot steamer tray, then layering in pork and cracking an egg before rolling it all up, feels like seeing a small performance of tradition and skill.
Cheong fun (腸粉), or steamed rice rolls, is a Cantonese dim sum classic with roots in southern China, especially Guangzhou and Hong Kong. The name literally means “intestine noodle,” not because of what it’s made of, but because the long, thin rolls resemble intestines in shape. The batter is made of rice flour, sometimes mixed with tapioca or wheat starch for elasticity, which gives it that glossy, silky finish when steamed. It’s then filled with different ingredients pork, beef, shrimp, egg, or even just plain with soy sauce and rolled up into soft, delicate sheets.
What makes this version so good is the combination: the pork adds savory richness, the egg makes it fluffy and hearty, and when you drizzle over that slightly sweet soy sauce, it ties everything together. Some stalls even top it with a little sesame oil, scallions, or toasted sesame seeds, which lift the flavors without overpowering the rice roll itself. The dish is humble but deeply satisfying, a street food classic that has stayed popular for decades because it’s simple, fresh, and comforting.
Every bite is soft, silky, and full of flavor a perfect balance of texture and taste. It’s the kind of food that reminds you why Cantonese cuisine is so beloved: clean flavors, beautiful textures, and a focus on freshness. Eating it on the street in Chinatown, steaming hot right out of the cart, just makes the experience even better.