The Dead Cockroach: Chef Wei HK Cheong Fun @ Blk 352 Clementi Ave 2

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Have you heard?

There is a new Hong Kong-styled chee cheong fun stall in town but alas, it is located all the way at Bedok. Having been a Westie all my life, that is pretty far by my standards therefore I have not been there yet.

If you are my faithful follower, you would have noticed that there are hardly any food reviews from the East side on this blog because I am too lazy to travel!

The stall in question is Chef Wei HK Cheong Fun, headed by Chef Wei, a former dim sum chef from Peach Garden. At the point of writing (two months after opening his Bedok stall), he has already opened two more outlets at Blk 352 Clementi Ave 2 and Blk 257 Bangkit Road - both in the West!

Despite Bangkit being nearer, I decided to visit the Clementi outlet instead because that is where I lived and spent a greater part of my childhood. I have not been back for eons and it is a great opportunity for me to to do so.

I was expecting a snaking queue however when I arrived at the coffee shop, not a single person could be seen in front of the stall. I marched right up to the counter to place an order for the char siew cheong and was duly informed of a twenty minutes wait. Considering that they are freshly handmade on site, it is not a unreasonable waiting time.

The stall has adopted the queue number system so after placing your order, you can find yourself a table and wait for the number on your receipt to flash on the screen. This explains why I did not see a physical queue.

Chef Wei offers four flavors here: plain ($3), mushroom ($4), char siew ($4) and prawn ($5).

The cheong fun skin is not the super thin kind where it is so delicate it will break at the slightest touch. It is firmer but still soft and supple enough to please. I thoroughly enjoyed the bouncy texture in my mouth.

Wrapped within the translucent skin (a testament that the skin is not too thick), the char siew was in plain sight for all to see. With its generous serving, you can expect char siew in every bite.

As for the soy based sauce, it is more sweet than savory.

The cheong fun is good enough to eat on its own but add a dollop of their hei bee hiam chili for a whole new experience.

My only grouse is that the cheong fun are cut into twos which could be a choking hazard particularly for the kids and elderly. Perhaps cut into threes is more manageable?

While I am happy to have two outlets near me, I am worried about how Chef Wei is going to maintain consistencies among the three stalls?

This is something that he will have to think about.