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Spring Court Restaurant

Singapore Restaurant Reviews

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52-56 Upper Cross Street, Tel: 6449-5030 Open: 11am to 2.30pm, 6 to 10.30pm

While the mainstay of this family- run restaurant in Chinatown is Cantonese cuisine, there is one Chinese dish – Xiamen popiah ($6 each) – that is close to managing director Soon Puay Keow’s heart.

Her late mother, who was from Xiamen, a coastal city in south-eastern Fujian province, used to make it for family gatherings.

Friends and relatives loved it.

When Madam Soon introduced it to the eatery at the end of last year, there was good response for this traditional Chinese crepe.

Each popiah is about double the size of an average spring roll.

The plump filling of shredded cabbage, bangkwang (turnip) and peas gives it a slightly crunchy texture.

Apart from the usual toasted peanuts which are coarsely ground, shredded omelette, carrot and fried tau kwa (beancurd) cubes, there is shredded seaweed which is specially imported from Xiamen.

The chopped prawn and fish meat, not usually found in popiah, add to the sweetness.

The filling is cooked in a special superior stock. Madam Soon would only let on that it includes pork bones and fried sole.

While the popiah may be a fairly new introduction, the restaurant has been around for 78 years.

The eatery first opened in Great World in 1929. It moved to Chinatown in 1978 and then moved again to East Coast in 1991.

It has been back in Chinatown since 2004.