We are honored and humbled to be recognized as a steward of Singapore’s inaugural Intangible Cultural Heritage Award, under the Food Heritage category!
Michael speaks of past and future challenges our popiah business face in this interview with CNA
Come join us at The Fullerton Hotel's Town Restaurant from 8th to 18th March, 6.30 to 10.30 pm from Tuesday to Sunday!
Witness the step-by-step creation of your delectable popiah roll by our popiah masters
KGH Joo Chiat Popiah have the pleasure to be a part of the latest Tiger Beer marketing campaign, which feature street hawkers and their iconic local delicacies from all over Singapore.
Tiger Beer commerical introducing our very own Michael and his story in the popiah trade
After a successful catering event at the launch of their marketing campaign, the established brewery invited us to New York City for an innovative marketing initiative that introduces Singapore's local beer and popiah to our friends halfway around the world!
The reception to Singapore's beloved beer and popiah was wildly popular
FEATURED IN LOCAL MEDIA
Weekend Today, 3 December 2005
"We've had former Singapore presidents, ministers, judges, and tourists coming to our stall to buy our food."
Shin Min Daily News, 6 November 2015
"Kway Guan Huat Joo Chiat Popiah - 3 generations of Popiah Legacy on, we're still making our popiah skins by hand - from experience and feel, so that our customers can get the good old traditional taste! "
The Straits Times, 24 August 1981
We have insisted on making our popiah skins by hand - all the way from 1938. " My popiah skins are better and taste better."
The New Paper, 28 May 2001
Man in motion: Popiah magic
Lianhe Zaobao, 6 August 1989
He started his enterprise with only 15 dollars.
REVIEWS FROM LOCAL FOOD BLOGGERS
Dr Leslie Tay
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."
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!
Jan 3 2011
"Kway Guan Huat Popiah (or more commonly known as Joo Chiat Popiah), is one of the few Popiah Restaurants in Singapore that still make their own popiah skin. It’s very interesting to watch how the masters throw the dough in mid air and make it into the paper-thin Poh Piah skins. Try your hands at rolling your own popiah with their DIY Popiah set, and they cater for Popiah Party too! Free Popiah delivery for orders above $250, otherwise collect them at Joo Chiat yourself. Personally, I prefer their Kueh Pie Tee over the popiah, and I’d go as far to say that they have the best Kueh Pie Tee in Singapore."