Popiah

Our 40 years Popiah recipe came from my sister who used to run a Chinese restaurant with Popiah being the top seller in her restaurant. Unlike Good Chance (好彩) Popiah, we have crispy crisp on top of peanut, shredded carrot and cucumber.

Turnip is fried with black fungus (to increase the crunchiness) and dried shrimp to bring up the sweetness and give a robust flavour to the dish. We are currently not making the skin due to constraints of manpower but outsource to Ann Chin popiah.

All these fillings are wrapped with garlic sweet sauce and topped up with fried garlic chips to produce our yummy delectable popiah!

The most important ingredient in Rojak is the paste. Similar to Balestier Hoover Rojak, our paste is imported and is further blended with our special ingredients to excellence the paste.

Mixing with the standard ingredients, together with ginger flowers, fresh lime juice and assam to create a light a gooey Rojak.