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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