Kway Guan Huat - All Rights Reserved.
"All hail this undisputed champion for serving thebest popiah by far. It has a heavenly balance of all the sweet, savory, crispy and mushy flavours expected of a good popiah."Popiah lovers love the unique seafood flavour of the turnip and carrot strips. The thin, soft yet chewy popiah skin is homemade in the shophouse next door, which also supplies to other popiah stalls.The Quek family have been using a traditional Nonya recipe to make its popiah since 1938.
The Sunday Times Sep 4 2006
IT'S A WRAP
Ranked No.1 among Top 8 Popiah Stalls in Singapore by Sunday Times food writer Teo Pau Lin.
Roll Model: Kway Guan Huat Popiah Stall serves up popiah that it's utterly delicious!
The Chinese media on our handmade popiah skin ..
More media articles featuring Kway Guan Huat Joo Chiat Popiah ...
The Straits Times
Aug 9 2006
"Get the best popiah in Singapore here. Kway Guan Huat ..." -The Straits Times National Day Supplement, Aug 9 2006
"As a girl, I used to go with my grandmother to have popiah there (Kway Guan Huat Joo Chiat Popiah). Every weekend, my family and I travel all the way from our home in Bukit Batok to savour their popiah. I love the juicy fillings, made from turnips, carrots, tau kwa and crab meat. The popiah skin is very soft and is freshly made on the premises. The shop also sells kueh pie tie which is a must try"
- Mrs Lucy Tan
Shin Min, 4 Dec 1987
Kway Guan Huat Popiah World
"Machine-made popiah skin is only suitable for making spring rolls. Soft and aromatic handmade popiah skin like this is easier for older people in their 80s to bite through" (translated from Chinese).
8 Days July 13 2006
The Pick of Joo Chiat - Kway Guan Huat Joo Chiat Popiah Skin
"This institution has been around for almost 70 years. Their popiah skins are still freshly made in the traditional way - on a flat heated pan."Recommended: Either the popiah with thin and soft skins wrapped with juicy crab or vegetarian fillings & homemade kueh pie tie.