iEatiShootiPost
Mar 24 2008

"If you are a popiah lover, then you really have no excuse if you have not been to Kway Guan Huat. Not only is this eatery a part of the Singapore food heritage, the popiah here is quite simply, darn shiok.

Take a look at the popiah skin. Nice and translucent, yet it holds a chock full of filling without breaking or allowing the sauce to ooze out. The texture is chewy and it leaves that wonderful sweet carbo aftertaste upon chewing. The second most important ingredient is, of course, the turnip filling. The savoury sweet filling here has that wonderful umami oommph."

Camemberu.com
May 15 2009

"Kway Guan Huat is a very old name, famous for handmade popiah skins, and of course, popiah itself and kueh pie tee... The lady boss Zita is wonderfully good-humoured and easy to talk to.

Their basic roll (S$2) is filled with turnip, carrots, crispy fish bits (love these!), fresh lettuce and blanched beansprouts. Premium roll with prawn and egg - I did the takeaway test for this, to see how the popiah skin would hold up. Three hours later, it was soaked but incredibly still resilient and holding its contents securely. Was it tasty? Oh yes!

Published on Makansutra.com

"Head towards Joo Chiat Road and turn left. Here, watch how popiah skins are made the way they should be--the traditional method and not by some high-tech machinery. The skins are made the old-fashioned way.

Kway Guan Huat at 95 Joo Chiat Road is popular with East Coast residents as well as popiah sellers because the popiah skins are made thin, soft and fresh, still warm when you buy them. With a shop like this, why bother to get thick, hard and cold popiah skins from supermarkets?"

Dolan (left), second generation owner of Kway Guan Huat Original Joo Chiat Popiah demonstrates traditional popiah skin making skills to PM Lee Hsien Loong at a charity event. Read Our History