rice cake confessional

adventures in eating

popiah – finally!

with one comment

It took me 6 months to finally have popiah in Singapore.

That is pretty sad.

Popiah (pohp-ya) is un-fried egg roll wrapper holding together a savory, peanutty, vegetable and noodle filled mixture. See Exhibit A.


You can have it with or without chilis and they serve it sliced in pieces that can be stuffed in one bite or more politely taken out in two. The verdict? I like it. It tastes like Filipino fresh lumpia except instead of the peanut flavor being in the sauce, it’s put in the filling. There’s a lot more veggies in the Filipino version while the Singaporean roll has lots of noodles, some lettuce, and some carrots.


This particular stall makes their own popiah skins. The lady very skillfully takes that blob of dough in her right hand and smacks it onto the hot plate. She then uses a little scraper thing to smooth down the edges and lift the skin off when it’s done. The whole process takes a minute or so.

These popiah are from Ann Chin’s stall in Chinatown and are less than SGD2 for each.


Ann Chin: 2nd floor Chinatown Complex, swing a right after the stairs, can’t miss it.


Written by joann

March 11, 2009 at 8:00 pm

One Response

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  1. noodles? er… there’s no noodles in popiah… but there’s lots of bang kwang (or turnip) in there though.


    June 20, 2010 at 11:38 pm

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