We Malaysians absolutely love pig intestine noodles at any time of the day. Hold on, that’s how Chee Cheong Fun is translated as, yet it’s made from steamed white rice, the quirky name comes from the visual appearance of the dish. It’s commonly filled with shrimps, pork or vegetables and adroitly rolled into its renowned shape then lathered with glue-like prawn and chili sauce. Simple, straightforward and utterly delicious, we have sifted top-notch pillowy rolls in Johor Bahru that are oh-so-worth-it.
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This renowned restaurant with a distinct red facade is draped with a myriad of mouthwatering local delights which is where this humble stall is nestled within. The bed of chopped chee cheong fun lounges in a pool of rich soy sauce, sprinkled with sesame seeds and handful of fresh shrimps. The texture of steamed rice noodle is ethereal and smooth, complementing the briny prawn filling.More info
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