Yong Huat Delight (Marine Terrace Market & Food Centre)

The cheong fun was very tender, very thin, with no bite. Not my kind of thing, I prefer it with more chew and bounce

The prawns were tiny and crystal, it's alright but not enough. And there's way too much lettuce. The egg contributes to the tenderness, you can barely taste it but overall even tho u can't really taste the cheongfun specifically, it feels like there's more cheongfun than ingredients

The sauce is underseasoned but I guess healthy? Very thin. Chili was quite spicy though

Overall it's for old people i think, it's quite clear who this kind of food appeals to

It's quite light actually, I didn't like the pork meatball for the strong taste of Chinese wine?, sliced pork was mildly marinated and pretty tender. It's the very well cooked kind, somewhat watery

Overall it's alright, nothing too special

As you here from everyone, they make their chee cheong fun from scratch at the stall.

The skin was smooth and thinner than those you have outside, with shrimp and cabbage filled inside.

Many people came here for their handmade chee cheong fun, they also served pretty good porridge here.

Generous amount of century egg and pork meat found inside, while the porridge itself was smooth enough.

When I visited this hawker stall for lunch yesterday, Bossman Lawrence recommended a mix of “Pei Dan” and Pork as the filling for my made-to-order Chee Cheong Fun. Glad I listened to him because it was really good. I especially enjoyed those pieces with the century egg yolk - its slightly funky creaminess waltzed most gracefully with the silky-softness of the freshly-steamed rice roll.

Encouraged by the friendly boss at #YongHuatDelight, my favourite stall for made-to-order Hongkong-style Chee Cheong Fun, I decided to have mine customised with “char siew” and sweet corn today. The combo was a success. While the small pieces of sweetish roasted meat were soft and a little chewy, the crunchy corn kernels created a lovely contrast with the delicate, silky-smooth sheet of “cheong fun”.
I ate it only after I got home and even though it wasn’t piping hot by then, the texture and taste of the “cheong fun” stayed true. It helped that the light soya sauce was packed separately, so I poured it on just before tucking in.
Besides the tasty chilli sambal shown in my photo, you should also sprinkle some of the other condiment they provide - a simple but highly addictive “chye por” (preserved radish) mixed with a smattering of pounded chilli. Its savoury heat-laced crunch enlivens any food you add it too.
You can find “Yong Huat Delight” in the hawker centre at Blk. 50A Marine Terrace, unit 01-297.