King of Cheong Fun: Handmade Chee Cheong Fun With Pork, Egg, And Youtiao In Bedok

King of Cheong Fun has fresh chee cheong fun in Bedok

Image credit: Serene Tan

Chee cheong fun (CCF) is one of my favourite items to order at a dim sum eatery—plus points if it’s made fresh in-house! Easties who love CCF will be happy to know of King of Cheong Fun, a hidden gem in Bedok that specialises in handmade chee cheong fun in various flavours.

Image credit: Sim

The rice rolls here are handmade fresh, to order. The hawkers offer Guangzhou-style chee cheong fun, which is said to be thin and silky, with a slightly bouncy texture. The freshly made CCF is then doused with the stall’s special soy sauce, before it’s served. The Char Siew Cheong Fun ($4) seems to be one of their popular orders; this comes with silky rice sheets enveloping sweet barbecued pork bits.

Image credit: King of Cheong Fun

For something different, try their Signature Pork Egg Cheong Fun ($4.50) instead. This flavour, starring minced pork, egg, and veggies, is said to be common in Guangzhou.

Image credit: basementvandals

Besides chee cheong fun, the stall serves a small range of dim sum too. There are the quintessential Siew Mai ($3) and Har Gow ($3.50), Salted Egg Custard Bun ($3) AKA liu sha bao, and Golden Carrot Cake ($3).

No matter what you order, you won’t break the bank here, as prices are kept affordable at under $5 for most items.

Image credit: Serene Tan

King of Cheong Fun is not the most convenient to get to via public transport. If you’re taking the train, alight at Bedok Reservoir MRT Station, then walk for 18 minutes or take a bus. It’s located next to Bedok 85 Food Centre.

For more food recommendations, check out our guide to cheap restaurants in the East. Otherwise, head to the nearby So Lemak for legit nasi lemak by a young chef in Bedok!

Address: 87 Bedok North Street 4, Singapore 460087
Opening hours: Daily 7am to 3pm
Website
King of Cheong Fun is not a halal-certified eatery.

Featured image adapted from basementvandals and Serene Tan

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.