Lisa Goldberg

"We quite enjoyed the rice noodle rolls with shrimp."

Janice Leung Hayes

"For something different, try the steamed rice paper rolls with pig's liver, an old-school favorite that's increasingly hard to find."

Helen Yee

"Here the most prized variation is the one served with pork liver, another textural contrast of silky rice noodles wrapped around earthy hunks of pork liver."

Kang Leong

"Yeah these were textbook. Chewy bouncy rice roll, fleshy shrimp and a schweet soya sauce."

Chris Ong

"The Vermicelli Roll or Cheung Fan is made from the thinnest and most delicate wrapper with also thin-cut slices of pork liver. The liver is very crunchy and light soy sauce gives the dish its zing."

Cherry Smart

"The thickness of the cheung fun was just right, sort of semi transparent, so that you can just about to see the liver inside."

Chinmoy Lad

"Tim Ho Wan does it simple, but does it well with all the classic Cantonese dishes – steamed rice rolls (cheung fan)."

Sian Mei Yeoh

"These smooth layers of rice noodle, thin enough to be slightly translucent for a glimpse of the filling are rolled into tubes and topped with a lightly sweetened soy sauce. The broad noodles were almost silky smooth as i slurped down."

The HK Shopper

"Pork rice rolls are so delicious that you will find your waiting is worthy."

Ruth Ann

"Next up was an order of cheung fan 腸粉. This steamed rice roll was stuffed with barbecued pork (HK$20) and topped off with some soy sauce. It’s amazing."