Is in Malacca.
It’s one of the food that we most look forward to whenever we go to Malacca. Do you know why it’s so damn good?
Ladies & gentlemen, because of this magic ingredient….
The popiah stall is operated by an old man who looks about 160 years old. While he is awesomesauce at making popiahs, his memory is a bit fail. You have to be a little patient with the man because he doesn’t really seem to remember faces very well. Although I was standing there for a while, he asked me at least 4 times how many popiahs I wanted, while he was making my order, hahaha.
#Expert popiah maker.
As far as I know, he doesn’t really have a fixed location where he operates his stall but it’s always along Jonker Street. I’m not sure what time he operates as well but I guess if you go around lunch time should be about right.
Except for the pork lard, his popiah ingredients are pretty standard but always piping hot and fresh.
#Fried shallots, beansprouts, braised radish, braised cabbage, diced omelette, lettuce, chilli and the special sauce. And the superstar ingredient: pork lard!
The best way to eat it is when it’s freshly made. The filling is still hot and juicy but the thin crepe skin is not yet soggy. I’ve tried the other supposedly better stall at Jalan Bunga Raya operated by a younger fella who also uses pork lard but he is a bit too generous with his braised radish thus his popiahs only taste of that – braised radish. I still much prefer this old man one :)
Along Jonker Street, Malacca.
RM2.00 per roll.
Can survive journey to KL as long as you don’t put the beansprouts & cabbage in. Still as delicious! :)