This is done Fujian style, and is large enough to rival a burrito in size.
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The medium thick dough wrapper of the popiah is generously filled with fresh ingredients, including lettuce, jicama braised in seafood stock, shrimp, egg, string beans, dried tofu beancurd strips, and flaked wolf-herring fish.
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Has a light crunchy chewy texture, with lovely fresh vegetal sweet savoury flavour.
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Probably the priciest, but also the most hefty, filling, and extravagant popiah version in Singapore.
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Spring Court Restaurant
More details in profile & blog

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