Take a Chance on this Popiah!

Hello Hungry People! Meet our new Makan Kaki, William Seah! He’s the co-owner of The Wine and Gourmet Friends, a new wine bar serving up Asian Tapas and delicious drinks at Bukit Pasoh Road. In this week’s episode, we chat to William about his new F&B venture, his foray into the wine business (can you believe he used to be severely allergic to alcohol?) and of course, we talk about what he likes to eat. After all the Chinese New Year Feasting, Popiah seems like a nice, light respite… unless you like yours the way William does – full of extra Lup Cheong (Chinese Sausage)! Being a Hokkien born & bred, William grew up celebrating Chinese New Year with homemade Popiah, painstakingly made from scratch & with love by his parents. Till this day, they still celebrate the festive period with Popiah, so you could say William KNOWS good Popiah! That’s why he was delighted to discover a renowned Popiah place in Bukit Merah, because theirs tastes just like his family’s Popiah and really activates those childhood taste memories…

HEAR:

• Click to listen/ download podcast of William introducing us to his winebar.
• Click to listen/ download podcast of William’s switch from TCM to the wine business and also how he approaches wine and food.
• Click to listen/ download podcast of Williams’ Popiah recommendation.

SEE:

William loves the popiah here at Good Chance Popiah because it tastes just like his family’s, authentically Hokkien and a third generation family-run business, whose youngest members have now taken over and are extremely friendly and helpful – be sure to look for brother and sister duo Kai Chun & Kivi who are only too happy to show you how to make the perfect popiah!

Everything comes together so well, thanks to what William believes is the most important ingredient – the veggie filling. Beautifully seasoned and rich in depth of flavour, the bang kwang (jicama) is flavourful and binds everything together. Cabbage, Turnip, Carrot, Bamboo Shoot, Leek, Dried Tofu, French Bean and dried shrimp are used to make their beautifully braised filling. From there, you can add whatever topping you please, in whatever quantities to create a Popiah to suit your tastes.