Food News

This Toa Payoh Stall Makes Pink And Green Cheung Fan With A Traditional Stone Mill

Grandpa Homemade Cheung Fun has colourful chee cheong fun


Image credit: @grandpacheungfun

The pictures you see above are real chee cheong fun made by the Toa Payoh West Market & Food Centre stall Grandpa Homemade Cheung Fun. Here’s the reason why they are coloured green and pink: their skin is made with spinach and dragon fruit respectively, giving them a truly striking look.


Image credit: sc Lim

To enjoy these colourful skins with your chee cheong fun, you’re required to add an additional $0.20 to your order—subject to availability.


Image credit: MNG

Regardless of which type you order, the rice rolls here are freshly made with a stone mill to achieve its silky yet wrinkled texture.


Image credit: Grandpa Homemade Cheung Fun(Toa Payoh Lor 1 Hawker)

The stall isn’t just unique because of its dishes’ colours. Its fillings go beyond the conventional Prawn ($5.20) and Char Siew ($5.20); there are also options such as Corn+Pork ($5.80) and Double Eggs ($4.30). Many of the chee cheong fun options on the menu allow you to mix and match two different ingredients, so it’s easy to feel spoilt for choice here.


Image credit: Wilson ang

Aside from rice rolls, the stall is also known for its congee, including the Century Egg & Minced Meat Congee ($4.50), Seafood & Grouper Fish Congee ($7.90) and more. This variety of choices makes this stall a great breakfast spot for those living in the area.

For handmade chee cheong fun with pork, egg, and youtiao in Bedok, read our King of Cheong Fun coverage. For $2.50 handmade chee cheong fun in Marine Parade, read our Yong Huat Delight coverage.

Address: 127 Lorong 1 Toa Payoh, #02-22, Toa Payoh West Market & Food Centre, Singapore 310127
Opening hours: Daily 7am to 2pm
Tel: 9071 3829
Website
Grandpa Homemade Cheung Fun is not a halal-certified eatery.

Feature image adapted from @grandpacheungfun and sc Lim.

Enze Kay

Enze is a Singapore-based food writer with over five years of experience, having written for the first iteration of HungryGoWhere before joining Eatbook. He enjoys noodle dishes from around the world, but local classics such as bak chor mee, wonton mee, and hokkien mee hold a special place in his heart.

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