Popiah is a signature dish of Singapore; we have verified places to eat it in Singapore. Singaporean fresh-spring-roll: thin wheat skin wrapped around braised turnip, shredded vegetables, prawn, peanut, shallot, sweet sauce and chilli. Start with where to eat Popiah in Singapore.
Popiah · Singapore
Singaporean fresh-spring-roll: thin wheat skin wrapped around braised turnip, shredded vegetables, prawn, peanut, shallot, sweet sauce and chilli. Served fresh, not fried.
Popiah is the Hokkien fresh-spring-roll tradition brought to Singapore by 19th-century Fujianese immigrants. The dish became a Singapore Peranakan staple, particularly during the Qing Ming festival, with the assembly traditionally done at the family table from a spread of fillings. Beng Thin Hoon Kee, Kway Guan Huat in Joo Chiat (Singapore's oldest popiah-skin maker, since 1938) and the Tiong Bahru Market hawker stalls all serve the canonical version.
Where to eat in Singapore:
- Beng Thin Hoon Kee
- Maxwell Food Centre
- Tiong Bahru Market
- Tekka Centre
Where to eat Popiah in Singapore: the editor picks