The Malaysian Tampin style Chee cheong fun is served with a shrimp paste called hae ko in Hokkien dialect and “petis udang” in Malay language. Ipoh, being another food capital of Malaysia, Chee cheong fun is mainly served in two ways, the dry or wet versions. In the ‘dry version’, it is served with bright red sweet sauce and in most cases, chilli sauce as well as pickled green chilli. In the ‘wet version’, it is served with curry with pork rind and long bean or minced meat and shiitake mushroom gravy. Both dry or wet versions are topped with sesame seeds and fried shallots. Teluk Intan, one of the town in the state of Perak, has another variations of Chee cheong fun which contain turnips, shallots and deep fried shrimps. Chee cheong fun is a popular breakfast food in Singapore and Malaysia. Chee cheong fun is frequently served in kopitiams and Chinese restaurants. “Chee cheong fun” can also be found in Bagansiapiapi, a small town in Riau, Indonesia. It is called “tee long pan” or “tee cheong pan” in local Hokkian dialect. “Tee long pan” is served with red chilli sauce, crushed roasted-peanuts, fried onions, and dried shrimp.