Good Chance Popiah @ Silat Ave – Wrap Your Own Popiah!
Good Chance Popiah Eating House is founded by Mr. Hou Shen Hu in 1977. Since then, it established a reputable brand for itself which is highly recommended by both local and overseas patrons. Mr. Hou was born in Long Xi, Fu Jian Province. His culinary skill was passed down from his parent, a tradition in the family. That is why the dishes are very authentic.
Mr. Hou served in the local Chinese newspaper before the war and was a basketball athlete in 1950s. In 1968, he and his partner established Shuang Xi Lou Restaurant and gained popularity in the local F&B industry. After his retirement, he began running Good Chance Popiah Eating House. His grandson, Ah Boon, is taking charge of the restaurant now.
The Stewed Pork with steamed buns (kong ba pao) is a glistening dish of dark-sauced slices of pork belly. This is a dish you either hate or love. The meat has been braised for hours to create that melt-in-your-mouth textures. Here, it has good proportions of lean and fat meats render every bite soft yet still retaining the meaty depth of texture. The braised yam was a good addition to the belly pork.
Because I have been staying with my grandparents who is a Hokkien for close to 30 years, I have been eating lots of traditional Hokkien dishes since young. Yam is a favourite ingredient among the Hokkiens – as evident here or even in my home. The Fish Head and Yam soup is a comforting bowl of soup which received lots of complements from everyone at the dining table. There are pieces of deep fried fish head, with fresh napa cabbage and sweet yam which thickens the soup. Depth of flavour for the soup is there, I love it so much that I finished two bowls.
The specialty here, is definitely the popiah! Good Chance Popiah Eating House brings back the joy of wrapping Popiah yourself. With condiments such as sweet sauce, peanuts, eggs, chilli, and garlic, wrapping popiah in this environment just brings back some nostalgia.
Good Chance’s version is old-school and good. The filling has oomph with garnishes including ribbons of omelette, beansprouts, lettuce, coriander, chopped peanuts, sweet soy sauce, and garlic and chilli pastes. I added some prawns and crab meat and dig in. These spring rolls offer a rich combination of textures and flavours wrapped up in the soft chewy skin.
The Prawn Rolls are not impressive as I find it too smooth and not chunky enough.
Good Chance Crayfish is drenched with salted egg sauce. The salted egg yolk sauce is light, which I prefer to the heavy, sweeter versions usually served at other restaurants.
The black hokkien mee at Good Chance is very appealing. Broad noodles is cooked in dark and gooey sauce with a taste of alkaline water.
GOOD CHANCE POPIAH EATING HOUSE
Address: Blk 149 Silat Ave #01-58 Singapore 160149
Tel: +65 6271 0698
Opening hours: 11am – 2.30pm, 6pm – 9.30pm. Closed on every Monday
Good Chance Popiah Eating House will be making Shrimp & Crab Popiah at Ultimate Hawker Fest 2014! This traditional Hokkien springroll bursting with fresh seafood goodness and handrolled on-site.
Admission to Ultimate Hawker Fest is free! But if you wish to makan, you can purchase the coupons at the ticketing counter at Suntec Convention Hall 401-402 this Saturday. If you wish to avoid the long ticketing queue, buy online lah! www.ultimatehawkerfest.sg
Singapore Ultimate Hawker Fest 2014
Venue: SUNTEC Convention Hall 401-402
Date: 22 Nov 2014 (Saturday)
Time: 11am to 5pm