Have seen some things around social media on this stall named 厨留香肠粉·粥 in the coffeeshop at Blk 148 Silat Avenue — the same exact coffeeshop that housed the now-defunct Yee Kee Specialist Roasted Duck which served up some very well-executed Char Siew and Roasted Duck (thanks @eileenongxt for bringing me along years ago when the stall owners were about to retire). 厨留香肠粉·粥 occupied the most corner unit of the coffeeshop at the end of the entire HDB block, and serves up congee and stone-milled Hong Kong-style Chee Cheong Fun.

After having tried several stone-milled Chee Cheong Fun such as Chef Leung’s Authentic Rice Noodle Roll and Rice & Roll, I got intrigued by the ones served here at 厨留香肠粉·粥; so much so that a visit here felt mandatory. Of the ones I have tried where we have opted for the prawn variant, the ones here are probably the most wallet-friendly at $3; the rolls being quite sizeable while the portioning of the prawns seem rather reasonable for the price. First taste into the Chee Cheong Fun and it does carry the texture that I often associate stone-milled Chee Cheong Fun with — that silky, smooth texture that carried a slight chew as one tries to break them apart; it’s less obvious for the ones we have here as compared to that of Chef Leung’s or Rice & Roll, but it is probably obvious enough to tell. For one, the light soy sauce was pretty flavourful; a light touch of sweet and savoury, while the prawns within the Chee Cheong Fun though decently-sized, were fresh and carried a good bite. The chili here provided at the side is a little less remarkable than the ones we have had from other Chee Cheong Fun where it is usually a little more smoky and savoury — the one here verges a little closer to a slightly sweeter sambal, but still provides for a moderately spicy kick and does the job nonetheless.

With so many Hong Kong-style Chee Cheong Fun establishments sprouting up, 厨留香肠粉·粥’s rendition is one of the better ones especially given it’s price point, though also one that I am less likely to return to considering the slightly out-of-place location for me and that their rendition does feel a little short of the stellar ones that I have had. But there again, one shouldn’t really discredit the effort that goes into their Hong Kong-style Chee Cheong Fun here — stone-milled Chee Cheong Fun does take time and effort, and the results do show in their rendition that makes them far better than those that uses pre-made rice slurries; one of those stalls that would do well for those that who are around the Central region for some good stone-milled Hong Kong-style Chee Cheong Fun.