Deliciously Addictive
Redefined Recipes
Deliciously Addictive
Redefined Recipes
My Story
Joo Chiat holds a special place in my heart, not only for its vibrant shophouses and rich history, but for the strong sense of community that fills its streets. It was where I grew up, where my mother formed deep bonds with her Nyonya neighbors. They shared more than just recipes; they shared their lives.
Although my mother wasn't Nyonya herself, her cooking skills were exceptional. Her Nyonya friends welcomed her into their kitchens, sharing their culinary secrets through everyday interactions. From a jar of sambal to casual chats over coffee, every moment was a lesson in Nyonya cuisine.
The dishes they created were more than just food; they were memories in the making. The aroma of braised pork belly, Nyonya Popiah – each dish held a story. And in the midst of cooking, there was laughter, storytelling, and a sense of camaraderie that made every meal special.
The legendary Popiah party days and the indulgent kong bak pau days – each experience taught my mother about the power of food to bring people together. She learned not just cooking techniques, but also the value of sharing, of connecting through food.
I learned my culinary skills from my mother, and now as I cook in my own kitchen, I strive to uphold her legacy. Each stir of sambal, each steam of kong bak pau is a tribute to her and the special bond she shared with Bibi and the Joo Chiat community. Through food, I keep her memory alive and pay homage to her. Joo Chiat has taught me that food is more than just nourishment – it's a connection to our past, our heritage, and our loved ones. With every dish I prepare, I continue to celebrate the foundation that brought us all together.
My mother may no longer be with us, but her spirit lives on in every dish I create. And as I share these meals with my friends and loved ones, I feel her presence, guiding me and inspiring me to continue her legacy with love and passion.
Tasty lineup
Nynoya Popiah
Baked Chicken Wings
Nynoya Popiah
Delicious, freshly made featuring your choice of premium seafood or tender meats
KongBak Pao
Baked Chicken Wings
Nynoya Popiah
Melt-in-your-mouth pork belly, slow-braised in rich soy sauce and spices
Char Siew
Baked Chicken Wings
Baked Chicken Wings
Tender, sweet, smoky, and savoury
Baked Chicken Wings
Baked Chicken Wings
Baked Chicken Wings
Oven-baked chicken wings - golden, juicy with a savoury marinade
Fried Bee Hoon with Special Chilli
Fried Bee Hoon with Special Chilli
Fried Bee Hoon with Special Chilli
Baked Chicken Wings Noodles
Fried Bee Hoon with Special Chilli
Fried Bee Hoon with Special Chilli
Kongbak Noodles
Fried Bee Hoon with Special Chilli
Char Siew Noodles
Char Siew Noodles
Fried Bee Hoon with Special Chilli
Char Siew Noodles
Nyonya Popiah with a fusion Twist
It’s fresh spring roll made with a soft-thin handmade popiah skin (crepe), Stewed turnip (jicama) filling infused with rempah and dried seafood, Egg omelette strips, bean sprouts, prawns, Green Coral, crispy bits (lardons or fried shallots), sweet bean sauce, chili paste, and garlic paste.
🧄 INGREDIENTS
- Main Filling - (Jicama Stew / Bangkwang Chap), 100g dried shrimp (hae bee) – soaked and chopped, 500ml prawn stock (or water), 1 tbsp light soy sauce, 1 tsp fish sauce, 1 tbsp sugar, Salt and white pepper to taste
- Rempah (Spice Paste) - 6 shallots, 2 cloves garlic, 2 candlenuts, 2 red chilies (optional, for mild heat)
🌀 Grind all ingredients to a paste using a mortar & pestle or blender.
3. Popiah Wrappers - Traditional handmade rice flour popiah skins - Must be thin, soft, and pliable
4. Garnishes & Toppings - Egg Omelette strips, Blanched bean sprouts, Cooked prawns or meats, Crispy condiment / pork lard, Lettuce leaves, Chinese Coriander (optional)
5. Sauces
Sweet sauce, Homemade chili paste (blended red chili, garlic, vinegar, sugar), Minced fresh garlic paste (optional, for bite)
🍳 STEP-BY-STEP COOKING METHOD
🔪 1. Prepare the Filling (Stewed Jicama). Heat oil in a wok.
2. Fry the rempah until aromatic and oil separates (pecah minyak).
3. Add dried shrimp, stir-fry until fragrant.
4. Add pork and fry until browned.
5. Add jicama, stir-fry a few minutes.
6. Add prawn stock, fish sauces.
7. Simmer uncovered on low heat for 45 minutes to 1 hour until the mixture is soft, flavorful, and liquid is reduced.
8. Let cool slightly before assembling. Assemble the Popiah Roll
1. Lay one popiah skin on a clean dry plate or board.
2. Spread a thin layer of Sweet sauce, Chili paste, minced raw garlic, Place a lettuce leaf, Spoon a generous line of jicama filling down the center.
3. Add: Egg Omelette strips, Bean sprouts, Prawns or meat section, Chinese sausage (optional), Crispy shallots/lardons
4. Fold the bottom of the skin over the filling, then the sides, and roll tightly.
Nyonya Popiah (薄饼) is a beloved dish
🇸🇬 Cultural Note A Legacy of Hospitality, heritage, and culinary artistry.
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