We take utmost pride in our long family tradition of making the most authentic popiahs in Singapore.
For over 70 years, we have made popiah skins the traditional way - painstakingly by hand, using a secret family recipe handed down from our forefathers in Fujian, China.
Popiahs may be traditional hawker food fare, but at Kway Guan Huat Joo Chiat Original Popiah & Kueh Pie Tie, traditional popiah skin making is a culinary art and a family heritage we are proud to preserve.
POPIAH DIY SETS
ALA CARTE ORDERS
Great tasting feasts for Do-It-Yourself (DIY) Popiah Party. Office Function. Corporate Event. Tea Reception.
Please order at least ten days in advance, as we need to prepare the ingredients to ensure the quality of our ingredients. All orders must be collected by 2pm when the shop closes. Last collection will be at 2.30pm. There will be a $5 surcharge for all walk-in orders. Delivery charge is fixed at $50 for all deliveries.
Only fresh and quality ingredients are used in the preparation of our home-cooked popiah vegetable fillings.
Order our DIY Sets to spruce up the fun factor of any gathering or party!
THE FUN IS IN THE ROLL.
Let us know about the wacky ideas you have on wrapping a popiah. We had people wrapping abalone, Peking duck, ice cream, durian, tok tok candy with our popiah skins! We might feature your idea as our next menu dish!
WE'RE PASSIONATE ABOUT POPIAH
The popiah dish runs deep in the veins of the Quek family who owns the famous Kway Guan Huat Joo Chiat Popiah & Kueh Pie Tie shop house restaurant at 95, Joo Chiat Road.
The Quek siblings grew up watching their father wake up as early as dawn to prepare the day's popiah dough. After school, the patriach of the family would teach the boys the skills of making paper-thin popiah skin. Many gruelling lessons and failed attempts later, they finally mastered the techniques of mixing, twisting, and swirling the dough by hand until it was of the right texture and thickness. According to the Quek's patriach, the best popiah skin is made only by hand.
The girls, on the other hand, learnt the art of preparing scrumptious Nonya popiah fillings from their Peranakan mother. During the 1940s to 1970s, the entire Quek clan would gather on festival days such as Ching Ming and Chinese New Year, also nicknamed as "popiah days," to prepare their famous handmade popiah skin. They would then present lusciously wrapped popiah rolls as offerings to their ancestors.