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‘ Very happy to see this third-generation popiah maker being recognized for promoting Singapore’s cultural heritage. Popiah has been a favourite of mine since I was a boy.. ’ 

– Tharman Shanmugaratnam, President of Singapore

‘ The way they (Kway Guan Huat Original Joo Chiat Popiah) make popiah skin is very different. The texture of the popiah skin is thin, elastic, and chewy. The feeling – after eating it is great satisfaction. And the popiah fillings are very complete ’

– Mark Lee Guo Huang, MediaCorp artiste

‘ 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 Singapore’s food heritage, the popiah here is quite simply.. darn shiok! ’

– Dr Leslie Tay,

‘ Kway Guan Huat started since 1938 and has been around for more than 70 years.. What was unique in their popiah was the fried fish crisps. It gives a crunchy texture to the popiah ’

– Maureen Ow,

‘ The quality of Kway Guan Huat popiah skin is excellent. The popiah skins are of a consistent thickness and you don't get torn skins. The quality is dependable. That is why we've been using their popiah skins for over 20 years! ’

– Owner, Haocai Popiah Restaurant

Keepers of Popiah Making Tradition


Popiah runs deep in our family.


Growing up in the eighties, present generations of our family lived in the traditional shophouse at 95 Joochiat Road. Every morning, we watched our parents wake up as early as dawn to prepare the day's popiah dough and filling.


After school, our father would teach the boys various skills required to make paper-thin popiah skin. Countless gruelling lessons and failed attempts later, we will finally grasp the techniques of mixing, twisting, and swirling dough by hand until it was of the correct texture and thickness. Girls, on the other hand, learnt the art of preparing scrumptious Nonya-style popiah fillings from our mother, who is of Peranakan descent.


On festive seasons such as Qing Ming and Chinese New Year, the entire Quek clan would gather during what we call "Popiah Days" to prepare massive orders of our famous hand-made popiah rolls. Both our customers and us would then present the deliciously wrapped popiah as offerings to our ancestors.

Today, you would be hard-pressed to find another place in Singapore that makes popiah skin that is as soft, chewy, resilient yet paper-thin as those created from our time-honored hot pans. Staying rooted at our original address in Joochiat, we have been making popiah skin for over 80 years to date. For older Peranakans and long-time residents of Joo Chiat, Katong and East Coast -  Kway Guan Huat Joo Chiat Popiah is a name synonymous with the best popiah skin in Singapore.

Preserving Singapore's Food Heritage

Having long been a part of the National Heritage Board's historical food trail, what sets our family business apart from other popiah skin manufacturers is a steadfast commitment to preserve Singapore's food heritage.


In 2020, our very own Michael Ker received the inaugural Stewards of Intangible Cultural Heritage Award as recognition for his efforts to safeguard and promote Singapore’s hawker heritage. The award aims to recognise practitioners of intangible cultural heritage who are dedicated to their practices and have made outstanding contributions in their field.


Through collaborations with organisations like Singapore Tourism Board, we have flown our humble popiah to cities such as New York and Copenhagen, among many others.


The craft of making traditional popiah skin is a vanishing art. Not only is it a difficult skill to master, but it is also a painstakingly slow and laborious process. In line with our beliefs on the importance of public education regarding food heritage, we started organising ‘popiah tours’ for locals and tourists alike, so as to share the origins and practices behind our long-standing popiah trade.

‘ Every popiah skin is a labour of love ’

– Zita Quek, 2nd-Generation Owner of Kway Guan Huat Joo Chiat Popiah

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