Joe Ng’s Rice Dough Steamer Takes Chung Fun to the Next Level

Joe Ng's souped-up noodle cooker.Photo: Melissa Hom


Its a tricky business to make chung fun, or rice noodles. They're sticky and dense, and the dough is typically thicker than most Chinese noodle dough. Steaming it is problematic, but the ever-inventive Joe Ng at Chinatown Brasserie has come up with a streamlined solution: a customized dough cooker thats a cross between a crpe pan, a steamer, and a colander. It works exactly like a steamer, except its flat, says Ng. We lay some very thin fabric in over the holes, and the dough is cooked very fast, like in 30 seconds. It takes up less space than an ordinary noodle cooker, and we change the fabric constantly. For a machine that takes up so little space, it's very efficient, he says. I designed it myself and gave it to the manufacturer to make. No one else has one like it. As for how well it works, the only solution is to eat the rice noodles at Chinatown Brasserie and judge for yourself.