"It's basically kuay tiaw, but thicker and layered." I'm not sure where I heard this from but I think it's a close description.

These steamed flat rice noodle rolls are hand-cut and usually drizzled with shrimp paste mixed with a sweet sauce, along with chili sauce if you want it hot. It is then sprinkled with some sesame oil and toasted sesame seeds.

This version had the noodle rolls sitting atop the sauces, and the chili paste in the corner, barely touching any of the other ingredients. I thought this was a 'respectful' and 'considerate' plate of chee cheong fun - "dip as much sauce as you want, and there's chili in the corner at your disposal". It really was quite delicious too. Thumbs up.