What is chee cheong fun, you ask?
A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from southern China including Hong Kong, commonly served either as a snack, small meal or as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, pork, beef, vegetables, or other ingredients. Seasoned soy sauce — sometimes with siu mei drippings — is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as chee cheong fun where chee cheong means pig intestine, and fun means noodle; this is because the noodle is rolled more tightly and resembles the small intestine of a pig.
Anyway, a new restaurant opened up in Bugis Junction serving a more refined take on the local breakfast. Black Seed wasn’t too busy when I went there on Saturday.
What I ordered: 63 degree eggs, ciabatta with butter (although they put butter and sugar on the bread) tea with milk and chee cheong fun with a peanut and chili sauce. Heavy on the carbs, I couldn’t finish it. I added white pepper and soy sauce to the beautiful eggs.