Love Popiah? So do we! Here are two new places for you to try.
Headed by Mod Sin stalwart Willin Low, the signature restaurant in the new The Warehouse Hotel, Po, will take on a more traditional approach in creating locally-inspired cuisine. The interpretations are classic local dishes elevated using painstaking techniques or premium ingredients. One of the highlights is their Popiah (from $28), where the jicama filling is braised for four hours to attain the perfect flavour and texture. Other items that have been ‘upgraded’ include a Charcoalgrilled Iberico Satay ($20), as well as a version of Hokkien mee prepared using prized carabinero prawns, pork belly, fish sauce, lardons and sakura ebi ($32).
320 Havelock Road, The Warehouse Hotel. Tel: 6828 0000
The Fullerton Hotel
The Fullerton Hotel Singapore rolls out its next Fullerton Young Hawker Series with heritage popiah stalwart Kway Guan Huat. The brand has been around for 79 years, and its third-generation owner, Michael Ker still does it the old-school way by churning the dough with a wooden pole. Following his father’s creed, where “the best popiah skin is made only by hand”, each piece is handtwirl ed on hot cast-iron pans. Get a taste of Ker’s popiah, as well as kueh pie tee at Town Restaurant from 8 to 18 March, where you can also enjoy favourites like their chicken rice at the dinner buffet ($56-$89, depending on the day, and whether you want free flow draught beer and Singapore Slings).
1 Fullerton Square, The Fullerton Hotel Singapore. Tel: 6877 8128