The popiah here looks the same, but tastes very different from the ones back home in Singapore. Served Penang style, the roots of this popiah originate from fujian province, where most penangites come from. Doused in seafood gravy, I was surprised when I was greeted with a moist and soggy popiah instead of the dry ones back in Singapore. There are also small pieces of crab meat which the owner painstakingly peeled from flower crabs.
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