When you eat Poh Piah, what do you go for? For me the skin is paramount. The skin must be hand made, chewy and leave that carbo rush at the back of your palate. Then it must have the shiok shiok crunchy sweet stuff and of course they have to be generous with the lup cheong and other ingredients.
This Popiah is quite well known amongst my group of kakis so we gave it a try. The thing that differentiates it from the rest is that the lady uses 2 pieces of Popiah skin to wrap the Popiah and the skin is quite good. The ingredients are generous except for the ever important crunchy stuff. So, quite a good Popiah to eat while you are at Whampoa Temp Mkt but not something I’d drive all the way to Whampoa for. 4/5
Good value popiah with double skin which is quite yummy. The lack of crunchy stuff is the big stumbling block for me.