968 Popiah
81 Lor Limau #01-893, Quek Hong Chuan Eating Hse (Map) 12.30pm – 7pm Fri
This is what we mean by pushing the boundaries of traditions within the perimeters of authenticity. They were and are still popular for their very traditional style of this spring roll- using all that local traditions dictates, from a bold seafood taucheo (miso) stock stewed turnips, to eggs, sweet sauce, Chinese sausage, bean sprouts, crushed nuts, and crispy stock batter bits etc.. with a soft yet resilient enough skin (to hold the ingredients). But now, they went one up. by rolling the popiah with a sheet of sushi-grade seaweed... making this a new hawker-style sushi popiah. How does it feel?- like a popiah with a rich umami accent from the seaweed, very familiar yet strangely wonderful...easy to like. You hold the chilli on this one and ask to have it separately as a dip, as the heat will spoil the subtle sensation.
Good Chance Popiah Blk 149, Silat Ave #01-58 (Map) https://goodchancepopiah.com.sg/ 11am – 2.30pm, 5.30pm – 9.30pm
Mon
They are one of the oldest names in traditional popiah that stuck to what the people know them best for- DIY popiah sets. It's a very social meal where all the top flight ingredients are placed before you at the table and you tuck in, spread the sweet sauce,, fill up with crunchies and crispies like nuts, bean sprouts, lettuce, egg etc.. then pack it with the softly crunchy stewed turnips. The staff will conduct a demo if you need and a basic set is good for 6 rolls going to a large, of 18. The key edge here is the fresh popiah skin they use- it comes soft and very resilient and does not easily tear when you fill up and roll it. The important turnip stew has a light but not overly bold taucheo or miso base and you can still taste the flavour and crunch of the tuber. They of course offer the popular delivery DIY set for your private or home Popiah party too.
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