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
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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]

The Pelican Seafood Bar & Grill @ One Fullerton

I am glad that The Pelican Seafood Bar & Grill is still around after I first visit the restaurant two and half years ago. With new Chef Jonathon Sparber on the helm, the restaurant has introduced a new Raw Bar, The Pelican Boil and some new creations on the refreshed menu.

Scampi 4.8/5

We started having a few items from the raw bar. First was the Scampi ($18), that is served half cooked, just lightly torched on the surface. The sauce is made from the essence of the seafood and butter. Dip the scampi into the sauce to get a burst of  sweetness and smokiness, together with a contrast of textures playing in the mouth.

Trout Roe Brioche 4/5

This is a first for me, eating a whole pile of Trout Roe Brioche ($18) that was a popping celebration. The darker coloured roes are marinated in red wine vinaigrette and beetroot while the other is the natural roes. I was initially worried that it will be very salty but it turned out otherwise and even has a firmer bite.

Scallop 3/5

Next is the Scallop with Shaken Rice Dressing ($18) served with a splash of fragrant citrus dressing. This is probably my least favourite as I felt that it did not really bring out the character of the main ingredient.

Cream of Corn 4.5/5

The most value for money dish should be the Cream of Corn ($18). It comes with a whole teapot of soup. In addition, there is polenta and mussels. The portion is as good as a main itself. The soup itself was the highlight with its subtle sweetness from the addition of mussel jus to lift the flavour while the rest of the ingredients carried the whole dish to the next level.

Raw Bar Special, Oyster 3.8/5

From the raw bar special, we have these huge Oyster ($18 each) paired with beetroot. It is an interesting choice to use beetroot. However I find the earthy flavour of the beetroot did not go well with the oyster. I preferred to consume the oyster on its own.

The Pelican Platter 4.2/5

Not to be missed is The Pelican Platter ($138) which is good for 2-3 pax. The daily selection of raw oysters and clams, steamed whole lobster, crab & prawns and mussels on ice allows the appreciation of the freshness to the fullest.

Poached Lobster 4.5/5

Another dish I enjoyed very much is the Poached Lobster ($28). The lobster is poached in a vegetable stock and served on a bed of fennel and avocado dressing. The bouncy texture coupled with the freshness and sweetness of the crustacean is simply luxurious for the palate.

Old Fashioned Crab Cakes 4.2/5

One of the best sellers at The Pelican is their Old Fashioned Crab Cakes ($24). I was told that they sold about 300 of these in a week. Unlike other restaurants that deep fried their crab cakes, the version here is baked. Besides the fresh crab meat, the ball shaped delicacy is accompanied with many different layers of flavours within the encapsulate.

Glacier 51 Toothfish 4/5

The Glacier 51 Toothfish ($45) is another new introduction to my palate. The fish is topped with a layer of brioche crust and served with olive, saffron, corn sauce and kailan. Looked similar like cod fish but toothfish is less oily and has a firmer texture.

Homemade Ice Cream 3.5/5

For dessert. I got to tried the Homemade Ice Cream ($5). Do check with the service staff what are the flavours available. We had the Liquorice Ice Cream which was acquire for me. Chef recently came back from European and bought some liquorice and decided to make them into ice cream. There was also the Sour Cream and White Wine Ice Cream which is more pleasant to my palate, having a yogurt like taste.

Whoopie Pie 4.2/5

Last but not least is the rich Whoopie Pie ($16) which is chocolate heaven to any chocolate lover. To me this is their signature dessert which is a must try. However, it is better to be shared as it is really rich.

I am glad that I have the chance to go back to The Pelican to check out Chef Jonathon's cooking and his refreshed menu. I like how he uses basic ingredients to make them into a delicacy as well as not wasting any of the ingredients but instead incorporating them into the creation of other dishes.


The Pelican Seafood Bar & Grill
One Fullerton
1 Fullerton Road
#01-01
SIngapore 049213
Tel: +65 64380400
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Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 11pm
Sat: 12pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT. Take Exit A or B. Walk to Clifford Centre and then Change Alley. Take escalator to level 2. Cross the road using the OUE Link. Turn left towards Fullerton Bay Hotel. Walk to towards the bay and destination. Journey time about 8 minutes. [Map]