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  • *** This review is written for the Gwai Lo's. If you are unsure if you're a gwai lo, ask one of your Chinese friends if you are :) *** Came here at 12pm on the weekend and there was quite a line up out the door. "ho fai, ho fai," the lady said. ("very fast, very fast" in Cantonese) We're like, "okay" and then timed it at 20 minutes to be seated. "Chang Fen" means "rice noodle roll" in Mandarin. I'm used to calling it "Cheung Fun" in Cantonese. I'll just call it CF for short. I thought to myself, this place better make good CF for them to have it in their name. Their CF feels very much like the ones you'd get at dim sum, but there's something noticeably different. This resto makes them in 2 pieces but wider, whereas dim sum CF makes them in 3 pieces but smaller. You'd still eat them the same way, by firstly pouring the supplied sweet light soy sauce over the CF. Even the contents of the CF were a cut above. The beef one did not have CILANTRO, which is huge for some people, and better cuts of beef than at dim sum. I didn't really care for the shrimp CF. The shrimps were too small for the volume of rice noodle, IMO. We also had the pork and century-old-egg congee. It was a bit on the salty side (again, good for gwai lo taste, i've noticed.) BTW, if you like century-old egg, then try to not get the ones that were made in China. The chemicals they use are too risky for human consumption. Since you can never tell at a restaurant, I try to limit it greatly if its source is unknown. Lastly, it's at the same plaza as T&T at Warden & Steeles. This resto is on the warden-facing side. There's free plaza lot parking but it can be crazy during peak times. I don't like coming to this T&T plaza during peak... it's that bad sometimes. Overall, I recommend them. Gotta try their beef CF! Next time, I'll try their egg-infused in their CF.
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