Dao Xiang 稻香

I have came across the stall since last year and wasn’t paying attention to it, until recently with the article from 8Days.

Apparently Edmund Chen love it so much that he comes here often. And I totally understand why he would like it so much.

A very unusual stall in Singapore that put this dish as the main on the menu, which is also very hard to find it.

The sambal is fried with hae bee for the maximum umami. Accompanied by pieces of prawn and one fried egg on the top.

Simple yet strong with taste from the sambal, as you mixed everything with it.

The stink bean could be an acquired taste for some but if you love it, then you definitely enjoy much of this dish from the stall.

It seems that the Hong Kong-style Chee Cheong Fun trend is going pretty strong these days still; there are still different stalls popping up around the island — one stall being the fairly new Dao Xiang 稻香 which had recently found home in the coffeeshop at Blk 80 Marine Parade Central. The stall takes over the former premises of the now-defunct Fei Gong Cart Noodle 肥公車仔麵 stall that has previously been featured across multiple platforms on social media. The menu of Dao Xiang 稻香 does initially seem to have a focus on double-boiled soups, though they have seemed to stop serving so when we had made our visit there; the only remaining items that they are serving from the menu would be their stone-milled Chee Cheong Fun offerings, as well as a few congee dishes.

With only four variants of stone-milled Chee Cheong Fun to go for, we decided to give the Smoked Duck Cheong Fun a try — thought it would be good to try something that is more of a fresh take than to stick with the usual Prawn Cheong Fun that we would usually go for. The stone-milled Chee Cheong Fun are made to order at Dao Xiang, as what most Chee Cheong Fun stalls would typically do as well — one would be able to glance through the entire process of how they pour the rice slurry and the “wrap and roll” action at the counter here. Our order is served after the drizzling of the soy sauce, a sprinkle of sesame seeds, alongside with a dollop of chilli which we opted for. Digging into the Smoked Duck Cheong Fun, we liked how the Chee Cheong Fun did come with a really chewy and stretchy texture; very qq, yet doesn’t stick to the teeth — our choice of going for the smoked duck topping does shake things up quite a bit too. The savoury juices of the smoked duck seems to have lacquered itself all over the Chee Cheong Fun, creating this really savoury, smoky note that provided the clean-tasting Chee Cheong Fun an added punch of flavours, yet complimenting the savoury-sweet soy sauce so nicely. The chili which we have opted for gave quite a spicy kick; carrying an umami note, we really enjoyed how it tingles the taste buds — more tuned towards those who can tolerate a higher level of spiciness, but adds so much flavour to the Smoked Duck Cheong Fun.

Having only tried the Smoked Duck Cheong Fun at Dao Xiang, we do feel that the Chee Cheong Fun offerings are worth making the trip for — the Smoked Duck Cheong Fun was pretty much a flavour bomb on its own, and is one of the more well-executed Chee Cheong Funs that we have tried thus far. Prices of the Chee Cheong Fun are pretty reasonable, especially considering that the ones that they are serving here are the stone-milled sort — the lowest-priced one being the Veggie and Egg Cheong Fun at $3.50, whilst the priciest would be the Prawn Cheong Fun at $5.50. Would probably give their Chee Cheong Fun again especially if we are craving for a good one and in the area; definitely one of the better ones that we have had so far.