Post by Chiefeater CCM

At Georgetown, while picking up some supplies, we decided to have lunch in Macalister Signature Food Court which is located just opposite Red Rock Hotel. It is adjacent to the Travel Lodge Hotel along Macalister Road. A fair size food court housing about 20 stalls in total. It has been years we have been there, and it has been completely changed.

Having no knowledge of the stalls we walk along just browsing when a few impressive big plate of Hong Kong Chee Cheong Fun, a rather uncommon dish at a Food Court (usually found as part of the Dishes serve at Tim Sum restaurant) being consumed by a Indian Family. I was rather taken a back, and told my self, do they know some things I don't.  So that was my order.

The HK Chee Cheong Fun at Macalister Signature Food Court was silky smooth.

My wife order a Mamak Fried Rice, rather Fragrance with various spice, with a topping of chopped fried chicken.

Difference between Hong Kong Chee Cheong Fun and Malaysian Chee Cheong Fun

Hong Kong chee cheong fun is typically made with a thinner rice noodle that is delicate and slightly translucent. It is often served with a sweet soy sauce and sesame sauce, and sometimes topped with sesame seeds or scallions. The filling can vary, but it is usually some combination of shrimp, pork, or vegetables.

On the other hand, Malaysian chee cheong fun is often made with a thicker rice noodle that is chewy and slightly opaque. It is typically served with a sweet or savory sauce made from soy sauce, chili, and shrimp paste. The filling can include ingredients like bean sprouts, shrimp, or barbecued pork.

Another key difference is the way the two dishes are prepared. In Hong Kong, chee cheong fun is often steamed and then rolled up tightly before being sliced into bite-sized pieces. In Malaysia, the noodles are often served in larger sheets and folded or rolled up around the filling.