Chiu Mai Shek Mo Cheung Fan (潮米石磨腸粉)

This popular spot in the street food haven that is Tai On Building bangs out the wrinkled version of cheung fun. It’s made from rice that is ground with a millstone, releasing a rich flavour and smooth texture. After they’re steamed, they scrape the cheung fun instead of rolling it up, creating thin strips with creases and folds to better hold the sauce it comes with. You can choose to add your preferred topping and they have everything from egg, prawn and char siu, as well as some unexpected toppings like salted egg and pork and preserved egg with minced pork. Don’t forget to add their seasoned soy sauce which is savoury but balances.