Makan Spotlight: Popiah

Said to be the oldest restaurant in Singapore – they’ve been going strong since 1929 – the family-run establishment has captured our hearts with its signature popiah. After all, the way to the heart is through the stomach. Made with soft, stewed bamboo shoots, lots of crunchy julienned vegetables and a decent amount of prawns (or crab meat), it’s not the cheapest ($8.50 a roll) but it’s worth the extra dough.

With a rainbow of fillings, popiah is like a work of art. And what better way to truly enjoy this edible masterpiece than by unleashing your culinary artist and crafting your own? With Fortune Food's DIY popiah sets, you can roll your very own with family and friends. The set includes its signature handmade skins – known for their perfect balance of chewiness and crispness – and an assortment of traditional fillings like sautéed veggies and sweet sauce. Choose from a mini set ($28) with nine pieces, or go all out with the double set ($77) featuring 30 pieces. Whether you’re having a small gathering at home or a big office party, you can rest easy with Food Fortune’s island-wide delivery too.

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The flagship restaurant of The Warehouse Hotel has a signature popiah platter (from $32), where you have a hand in assembling the dish your way, just like if popo made it at home. The classic platter comes with four wheat skins, stewed pork, shrimp, vegetable filling, crispy flatfish, as well as all the quintessential toppings and sauces. For an additional $10, you can get a claypot of cooked tiger prawns, and another $10 top-up for handpicked flower crab meat.

In the category of old-school eateries, one of our all-time favourites is My Cosy Corner. Tucked away on the second floor of Coronation Plaza, this pocket-sized corner shop is perpetually packed with students and old-timers alike, digging into hearty bowls of mee siam and munching on popiah. At the price of $2.80, you get a roll of traditional Nonya popiah stuffed with turnips, egg, carrots, and more. And here’s the secret ingredient that makes a world of difference: crispy garlic bits. The delicate balance between sweet and savoury will have you wishing you got another roll. Take note though –  they tend to sell out fast. 

2024 Michelin Selected Ann Chin Handmade Popiah has 11 outlets across the island, and even nifty party sets ($50 for 18 rolls) so everyone at home can join in the fun. The Chinatown flagship is its most popular stall with each generously-stuffed roll priced at $2.50, but all its outlets use the same ingredients prepared in a central kitchen. Popiah skins are freshly made daily – painstakingly by hand no less – and the most enjoyable part of each mouthful is the fried bits made up of flour, eggs, and batter which lend a satisfying crunch to each bite. 

Test your popiah-making skills at this third-generation family business which has been around since 1977. Good Chance specialises in Hokkien-style popiah. Unlike other popiah variants, the Hokkien version has a jicama mixture that consists of bamboo shoots, carrots, long beans, and dried shrimp. Order the six-piece popiah set ($28.80) and get started. You can also zing up your rolls with lup cheong (Chinese sausage), prawns, or crab meat with additional top-ups starting from $7.80. 

The family business has been making popiah skins the traditional way – from scratch and by hand – since 1938. The halal-certified shop was mainly known for popiah skins before going with the full shebang. The result is a warm, chewy bite with ingredients such as egg, prawn, and sweet and savoury sauces ($4). It also offers kueh pie tie, sweet black sauce, and other ingredients to DIY your own popiah. Kway Guan is also one of the few places where you can watch the cooks twirl the dough to create these delicate but resilient layers.

While the founders of Fortune Food made their name specialising in popiah skins and operating hawker stalls, the younger generation of the family makes popiah that is closer to a burrito. But don’t be deceived by its looks – it’s still very much a popiah with its traditional thin wheat skin. Filling-wise, it’s a fusion of flavours like masala chicken ($5.80), sweet Thai chicken ($6), and seafood wasabi mayo ($6.50). But if you want to play it safe, the traditional popiah goes at $3.50 a pop.