Ann Chin Popiah was founded by Mr Lim Kam Chwee, who brought this from Fujian to Singapore in the 1940s. The popiah skin is freshly made, very different from those machine-made ones which are generally hard and dry. You will get to savour the skin, which is delightfully thin and clear, and has a soft and rather chewy texture.

The selling point is the fried ‘mang kwang’ (turnip), deliciously combined with the other ingredients such as hard-boiled egg, lettuce, bean sprouts and peanut. The popiah retains its moisture rather well, bursting with flavours, yet not breaking the fragile skin.

Full Post at – Same Goodness Since 1940s

Ann Chin Popiah, Blk 335 Chinatown Complex Market Smith Street #02-112
Opening Hours: Mon-Fri: 10am-9pm; Sat-Sun: 9am – 9pm; closed on Thurs

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