Food, Lifestyle, Travel & Photography: Ann Chin Poh Piah

Wednesday, January 12, 2022

Ann Chin Poh Piah

While the last visit was 8 years back, I'm glad to see that Ann Chin Popiah is being featured in the Michelin Guide. Not only that, their stalls have multiplied quite a fair bit over the years.

Stall of Ann Chin Popiah in Chinatown

Their menu has more items now as compared to the past with Popiah, Kueh Pie Tee, Handmade Popiah Skin, Handmade Yam Roll, Handmade Spring Roll and Handmade Curry Spring Roll.

Price of the Popiah has increased 20 cents from 8 years ago.

Popiah - $1.80 Per Roll

The standard remains the same with fillings skillfully wrapped and tightly encased by the thin layer of homemade Popiah skin.

Ingredients of the fillings are quite standard with eggs, turnips, crispy bits, bean sprouts etc. With delivery options available for most hawkers nowadays, Ann Chin Popiah can be ordered online too. If you are planning food for the party, there is food available online via Ann Chin's Website.

Fillings of the Popiah

Posted 29th January 2014

Ann Chin Poh Piah is known for its handmade delicacies - Poh Piah and had quite a long history.

Ann Chin (Since 1958)

Its hard to come across hawkers that are going through the long process producing the thin layer of Poh Piah skin painstakingly by hand on their searing hot pan. I was quite lucky to see that Ann Chin's helper was in the process of making the skins.

Poh Piah Skin Making in Process

The exterior was freshly made. Its soft, thin and chewy nature had shown a big difference as compared to those machine-made ones. Generously stuff with boiled "mang kuang" (turnips) and deliciously combined with eggs, lettuce, peanuts and beansprouts. Though such ingredients were moist and would often soften or even had the Poh Piah skin torn, Ann Chin's fragile skin was not affected. In fact, fillings were well retained and a bite of it let off the flavourful juicy Mang Kuang. Yums!