The chee cheong fun (rice pasta rolls) from this stall does not whip it the way you have always had it for breakfast – steamed, cut up and drowned in taucheo (bean sauce) and chilli, or in my fave ...

When asked about his definition of good cheong fun, the experienced dim sum chef rattled off four important traits: the thickness has to be just right (“not too thick or too thin”), the texture has to ...

Clad in a hair net, baggy T-shirt and plastic apron as she bustles around a cramped stall in an industrial estate canteen, ...