I doubt you can find "popiah" fresher than the ones from "Ann Chin" as they make their "popiah" skin right then and there at their stall. The one I visited was at Gim Huat Coffeeshop at Blk 24, Sin Ming Road (not sure why the Geotag insists it is in Chinatown Complex even when I chose the right address 😳 ).
It was hypnotic to watch the man at work, deftly creating each skin by pressing a big ball of dough in a circular wiping motion on the hot surface of the flat pan. As he rotated between the three pans in front of him, it was apparent his timing was immaculate. By the time he'd finished rolling out the third skin, the first one was perfectly cooked and ready to be peeled off and added to the pile.
An elderly lady stood next to him, separated by a narrow gap. She busily built each "popiah" by first smearing the skin with sweet, dark "tnee chnio", chilli sambal and raw garlic paste before piling on stewed turnips, blanched bean sprouts, shredded lettuce, chopped eggs, ground peanuts and loads of that wonderful crunchy batter bits. Every bite of the end result was a pleasure. I could really taste just how fresh every part of my "popiah" was.
By the way, "Ann Chin Popiah" that's been in business since 1958, does takeaway and home deliveries these days. See the number in the top left corner of my photo? It's the one to call to place your orders in advance. Talk about modern convenience :) #hawkerpedia