Good Chance Popiah (好彩薄饼) @ Jalan Berseh

Good Chance Popiah (好彩薄饼) a heritage brand since 1977, now oversee by the third generation has opened its 2nd restaurant at Jalan Berseh. The 28 years wait has finally been over as Mr Boon Kaichun or also known as Ah Boy, invested and expanded the the family business. Good Chance Popiah now not only offers their signature Do-It-Yourself popiah but also has since expanded their menu offering many delectable cooked dishes.

Popiah 4.5/5

A visit to Good Chance Popiah definitely has to try their signature Do-It-Yourself popiah. I remembered trying their popiah many years ago but I did not enjoy it. However I have changed my mind after re-visiting them last year. It seems like they have fine-tuned the recipe since and it tasted so much better. If you like spicy, the chilli sauce really kick ass. I am told that a total of 7 different ingredients are used to make this pot of flavourful turnip for the popiah.

Salted Egg Yolk Fried Fish Skin 4.2/5

How to resist anything salted egg yolk right? The addictive starter. Salted Egg Yolk Fried Fish Skin with hints of spiciness is a good starter to the dinner.

Special Tofu 4.8/5

The Special Tofu is a must try at Good Chance Popiah, You will be blown away by Ah Boy's latest creation. The cube shaped like special tofu is actually made from the turnip gravy and egg mixture and then deep fried to golden brown. The result is a smooth silky texture that tasted even better than tofu.

Prawn Roll 4/5

Another delectable starter is the Prawn Roll that is stuffed with fresh prawn, minced meat and chestnut. It is really hard to stop at one.

Prawn Paste Chicken 4.2/5

Shrimp paste maybe smelly to some but it is aroma to me. Prawn Paste Chicken has to be one of my favourite zi char dishes and I am glad that this is available in Good Chance Popiah's menu. Crispy on the exterior with the distinct shrimp paste, this is nicely executed with the interior still tender and juicy.

Fish Head Yam Soup 4.5/5

A traditional Hokkien dish, the Fish Head Yam Soup is simmered over slow fire to extract the natural essence of the fish head, yam and cabbage to the pot of comforting and hearty soup. After I tried this dish last year, this is a must order whenever I visit the restaurant.

Salted Egg Yolk Lobster 4.2/5

I called this the dry version of Salted Egg Yolk Lobster. Coated around the bouncy lobster, the savoury and sweetness combination is just simply delicious.

Kong Bak Pau 4.2/5

The Kong Bak Pau or Stewed Pork Belly with Steamed Bun is another traditional dish that Good Chance Popiah has done well too. The flavourful melted in the mouth pork belly paired with the steamed bun is irresistible goodness not to eat it. Dieting can leave to another day.

Braised Pork Trotter Beehoon 4.5/5

Wrapping up our dinner is this bowl of Braised Pork Trotter Beehoon. The beehoon well infused with the pork trotter gravy, was slurping good. This dish may not be of any expensive ingredients but has a comforting and hearty home cooked memories.

I personally find that the food at Good Chance Popiah has improved a lot since I tried them many years ago. If you have not been back to Good Chance Popiah, I would encourage you to do so and give it a try.


Good Chance Popiah (好彩薄饼)
New World Centre
1 Jalan Berseh
#01-15
Singapore 209037
Tel: +65 96229445
Facebook
Nearest MRT: Lavender (EW Line), Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 930pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Cut across the HDB estate to King George's Ave. Turn left on King George's Ave and walk to the end. Turn right onto Syed Alwi Road. Continue straight on Syed Alwi Road until Jalan Berseh Road. Turn left and walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Farrer Park MRT station. Take Exit H. Cross the road and walk towards Mustafa at Syed Alwi Road. Continue walking down Syed Alwi Road until Jalan Beseh Road. Cross the road and turn right. Walk to destination. Journey time about 15 minutes. [Map]

Jade Restaurant @ Fullerton Hotel Singapore: Celebrate SG50 with Nostalgic Feast Menu

It's been years since I last had a lobster platter. I am not referring to the popular seafood in plastic bags these days, but those old-school lobster fruit salad with spring rolls and fried prawn rolls (hei zhor) typically served as the first dish during Chinese wedding dinners.

This July, Master Chef Leong Chee Yeng of the Fullerton's Jade Restaurant pays tribute to Singapore's 50th birthday by presenting his Nostalgic Feast Menu which features classic Cantonese delights from the 70s and 80s. Curated together with Straits Times restaurant reviewer and food critic Wong Ah Yoke, the dishes not only include the extravagant lobster platter, but also familiar home-style favourites like the Claypot Pig's Knuckle with Plum Sauce and Double Boiled Winter Melon Soup.

Crispy Yam with Kung Bao Chicken and Cashew Nuts 4.2/5

One of my favourite dishes that evening was the Crispy Yam with Kung Bao Chicken and Cashew Nuts. Infused with dried chilli, the sweet and smoky sauce coated the chicken chunks evenly, making this a welcome change to the typical stir-fry seafood and celery filling.

Pan Fried King Prawns in Special Sauce 4.5/5

In fact this nostalgic feast menu not only captivated taste buds but also satisfied our visual appetites as the talented chef transformed every single dish into a work of art.

Just like the elegant swan that was carved out from the humble white radish, a magnificent Merlion stood tall and proud, overlooking the gigantic Pan Fried King Prawns in Special Sauce ($23 per 220g). Delivering much more meat than an average crayfish or even a Maine lobster, each prawn melded beautifully with the tantalizing blend of Chinese barbeque sauce, tomato ketchup and sesame oil.

Nostalgic Steamed Bading Fish 3.5/5

Carved so deftly from carrots, the “fish net” draped onto the Nostalgic Steamed Bading Fish ($9 per 100g) made this creature seemed alive and breathing. It was bathed in a rich bean paste gravy that rounded off some of the unpleasant muddiness often found in this fish. However, I would appreciate this dish better if other kinds of fish were used.

Roast Chicken 4/5

When was the last time you had colorful Keropok with roast chicken? With a crackling-crisp skin riding above the smooth tender chicken, this delicious bird which was mainly served at weddings or birthday banquets during the 1960s and 1970s, earned itself a deserving spot in the menu.

Chinese Eight Treasures Duck 4.2/5

Whether one was a fan of duck to begin with or not, this Chinese Eight Treasures Duck ($90 per duck) lured everyone with its wonderful fragrance when it was sliced apart to reveal eight mouth-watering fillings including salted egg yolk, roast pork belly, dry scallops and glutinous rice. The meat was moist and flavourful, thanks to a tedious overnight marinating process.

Braised Bird's Nest with Almond Tofu, Pan-Fried Red Bean Cake, Chinese Sugar Egg Puff and Steamed Layered Cake with Salted Egg and Nuts (*available as platter in set dinner menus) 4/5

The dessert platter is no less a mesmerizing work of art as Chef Leong showcased his beautiful lotus flower constructed from gelatin instead of sugar which is used by most of his western counterparts. Neatly piled beneath the plant are simple yet tasty creations like the Steamed Layered Cake with Salted Egg and Nuts ($10), as well as the deep-fried Chinese Sugar Egg Puff ($10). Made with only flour, sugar and eggs, this golden bomb has an airy, stretchy-like interior beneath a lightly sugared shell. A must try especially for those who have not tried this in their life before!

All the dishes are available as ala carte (prices reflected above for 2-4 persons) or as set menu priced at $85++ for 2 persons and above/$125++ for 6 persons and aboave. Do note that Double Boiled Winter Melon Soup and Chinese Eight Treasures Duck require 24-hour advance order. As Mr Wong Ah Yoke succinctly expressed, "Seeing these dishes on the dinner table again not only reminds us of happy occasions from the past but also how far we have come". There is truly no better time than this July to retrace the good old flavors through Chef Leong's nostalgic dishes with your family.

Written and Photograph by Li Tian, a passionate foodie behind Singapore-Japan Food Blog “Dairy & Cream”. Has an eye for pastries and desserts.


Jade Restaurant (玉楼）
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook: https://www.facebook.com/TheFullertonHotel
Website: http://www.fullertonhotel.com/dining/diningCategories_2-en.html
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]