The Finest Popiah in Singapore

Singapore is a culinary paradise where different culinary cultures from across the world come together to form a distinctive and thriving food culture. Popiah is a renowned and iconic Singaporean dessert that sticks out among the many dishes available in this culinary tapestry. The spirit of Singapore’s cosmopolitan cuisine is captured in this mouthwatering roll of fresh, soft spring roll skin packed with a delightful assortment of veggies, numerous savory sauces, and frequently a choice of protein.

Popiah is a beloved component of Singapore’s culinary scene and has its roots in the Peranakan people, a fusion of Chinese and Malay traditions. Popiah is renowned for its flavorful but filling qualities, whether it is eaten as a full dinner at neighborhood restaurants or as a popular street food snack. Its assembly is a mesmerizing show as trained hawkers expertly put these rolls together in front of your eyes, giving it a pleasurable dining experience for both residents and visitors.

Popiah’s appeal is found in both its flavor and its adaptability. Each roll may be tailored to a customer’s preferences, serving as a representation of Singapore’s varied and open society. Popiah is a meal that crosses ethnic barriers, bringing people together through their passion for this culinary treasure, whether you prefer it vegetarian, with delectable shrimp, or a mix of diverse contents.

We set off on a savory tour into Singapore’s heart in this introduction, discovering the cultural mix and culinary delights that have made Popiah such a distinctive aspect of the city’s culinary legacy.

Best Popiah in Singapore

1

Qiji

The restaurant chain Qiji serves popular regional dishes including nasi lemak, mee siam, laksa, and lontong and is Halal-certified. Another one of their trademarks is popiah, for which the company continues to produce the skin and sauce on-site. There are two variations of the dish: premium with prawns and premium with chicken.

I am a big fan of QiJi because of the great local taste and the staff. I always buy from the outlet since it is near my workplace. The food i really love and the team is outstanding. Once they see me they really know what i want and they are very friendly. I love the team spirit they have. More regulars to come! Thank you so much! – Richkid Smartkid

Ping Kee is one of the standout dishes in Sembawang Hills Food Centre. They roll a lot of turnips, beansprouts, peanuts, egg, and dried shrimp between popiah skins. Chinese sausage is also a little part of the recipe, adding a sweet-savory flavor.

Definitely the best popiah I have eaten so far. It has that unique savory crunch that seems to be from crispy dried shrimp. Best to have it there when it is freshly made. – CP

3

Kway Guan Huat Joo Chiat Popiah

Kway Guan Huat has been creating popiah the same way since 1938 and is based in a pre-war shophouse in Joo Chiat. Third generation descendants of the company’s founder are now in charge, and they use a proprietary formula to create skin that is both tough and paper-thin. This is one of the more costly popiahs on the list, costing S$4 a piece, but it is hearty and well-stuffed. You may even attempt it at home with DIY popiah sets.

The popiah $4 was more expensive than other stores but it was wrapped with lots of ingredients. It was the biggest popiah that I’ve had and it was delicious! I’d buy it again if I’m around the area. – Louise

4

Good Chance Popiah Eating House

You may make your own popiah by using Good Chance. Hou Shen Hu, a former reporter and coach of the Singapore national basketball team, opened the restaurant in 1977. After retiring, he went into the food business. The restaurant, which is now owned by his grandson, offers DIY popiah sets in either six or twelve pieces that include all the necessary materials for a hands-on experience.

The food was really tasty, the turnip mix for popiah has a really old-school taste. Seafood mee sua is full of wok hei and flavourful. Another traditional taste is the canto-style steam fish, which is simple and just requires the fish itself to be really fresh. Tofu with crab meat is worth trying. – Jeannie T

5

Old Long House Popiah

Old Long House was founded in 1930, and its popiah is made using a proprietary formula without the use of MSG, artificial coloring, or preservatives. They claim that by leaving out the pork, grease, and shellfish from the turnip, their version is healthier. Instead, they add copious amounts of garlic to it, giving the food a rich scent.

I always make it a point to grab a serving of popiah whenever I visit this food center. Despite some mixed reviews, I believe it is the best popiah around. While it may be a bit bland for some taste buds, I find it genuinely authentic and flavorful. One of the best things about it is that it doesn’t feel too heavy, allowing me to add other foods to my meal. Overall, it’s a satisfying and tasty choice that I highly recommend. – CP

6

Ann Chin Popiah

Lim Kam Chwee, an immigrant from the Fujian region of China to Singapore in the 1940s, developed Ann Chin Popiah. Before settling up a booth along Upper Thomson Road in 1958, he first started serving popiah from a pushcart. The Michelin-recommended company is now handled by his second generation and has stores all around Singapore. It still creates its thin, chewy shell by hand and stuffs it with of crisp, juicy ingredients.

Hidden gem! A total must to try when you are in Chinatown. It was hard to find the place at the beginning but just listen to loud noises when you approach the building to find the place. The building might look closed from the outside but you have to go inside and find stairs to the first floor. We paid 4 dollars for 2 Popiahs and it was very delicious and freshly served! – Marysia Sicińska

Ong Chin Quay launched Miao Sin in 1980 on Upper Boon Keng Road. Later, the business relocated to Eminent Plaza in Lavender and finally to its current location on Balestier Road. Although elastic enough to hold the rich filling together, the skin is somewhat chewy. If you want your chilli spicy, request extra because this one is very light.

STRONGLY RECOMMENDED!!! The white carrot cake is most tasty and the portion is fairly generous as well. Usually, the acid test for carrot cake is the white carrot cake cos the black ones tend to have the sweet sauce mask its shortcomings. The texture is good and what can I say….SEDAP Lah! – John Goh

Since 1988, a Peranakan eatery called My Cosy Corner has been hidden away in Coronation Plaza. Favorites like mee siam and laksa are served in the corner, but many customers also come for the popiah, which is brimming with ingredients. They include a strong, smoky sambal as well as crispy bamboo and fat.

Great Popiah, well-balanced flavors and textures. Skin is soft and chewy, with crisp rice for that little crunch. Sweet savory and chili with a little kick. A taste of nostalgia for those who grew up eating this heritage food. For a relatively big roll, it cost $2.80 each. On side, the place has limited seating. Timing is everything. – C Soo

Popiah is not simply a meal in Singapore; it is also a cultural symbol, a beautiful illustration of culinary diversity, and a monument to the city’s love of delectable and versatile food. Popiah is a dish you must taste while learning about the rich tapestry of Singaporean cuisine because of its distinctive combination of flavors, historical history, and the happiness it offers to people who eat it.

Do check out our list of Rojak and have time to check their best dining services.