| Restaurant | Total Votes | Your vote |
|---|---|---|
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Kim Choo Kueh Chang
109 East Coast Road, Singapore 428800
|
0 |
0
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Kway Guan Huat (Geylang)
Blk 1 Geylang Serai, #01-08, Geylang Serai Market, Singapore 402001
|
0 |
0
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Maxwell Popiah
1 Kadayanallur Street, #01-55, Maxwell Food Centre, Singapore 069184
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0 |
0
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Soon Huat Popiah
Blk 51 Old Airport Road, #01-12, Old Airport Road Food Centre, Singapore 390051
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0 |
0
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Chinatown Complex Popiah
Blk 335 Smith Street, #02-043, Chinatown Complex Food Centre, Singapore 050335
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0 |
0
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Bedok Interchange Popiah
Blk 216 Bedok North Street 1, #01-14, Bedok Interchange Hawker Centre, Singapore 460216
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0 |
0
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Tiong Bahru Popiah
30 Seng Poh Road, #02-14, Tiong Bahru Market, Singapore 168898
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0 |
0
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Toa Payoh Popiah
Blk 75 Toa Payoh Lor 5, #01-72, Toa Payoh West Market & Food Court, Singapore 310075
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0 |
0
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Zhong Zhong Popiah
166 Jalan Besar, #01-45, Berseh Food Centre, Singapore 208877
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0 |
0
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Kway Guan Huat Joo Chiat Popiah
95 Joo Chiat Road, Singapore 427389
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0 |
0
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Popiah is a fresh (unfried) spring roll of Teochew and Hokkien origin that is a beloved fixture of Singapore's hawker culture, consisting of a thin, delicate wheat flour crepe filled with a moist, flavourful stew of jicama (bangkuang) and carrot slow-braised with dried shrimp, pork, and tofu. The crepe is spread with hoisin sauce and a touch of sambal chilli before being layered with the braised filling, then topped with crushed peanuts, shredded omelette, lettuce, beansprouts, and fried shallots — each component adding texture and flavour. Eaten immediately after rolling to keep the crepe from becoming soggy, popiah is both an assembly art and a communal meal — many Singaporean families still make popiah from scratch for festive gatherings. Its light, wholesome character sets it apart from its deep-fried counterpart, the spring roll, and makes it a perennial hawker favourite.