Established since 1977, Good Chance Popiah has been serving up comforting Tze Char dishes and popular DIY popiah at the eating house at Silat Avenue (which is in the region of Tiong Bahru and Jalan Bukit Merah) for around forty years. The 3rd generation owner-chef “Ah Boy” whom has been helping in his family business since he was a rookie, had opened a new branch in Jalan Besar area and he has got something new up his sleeve at this new outlet.
Expect classic Hokkien dishes with creative new recipes that are unique to the restaurant such as this Threadfin Fish Head and Yam Soup ($19.80 small, $26.80 medium). I really cannot find anything bad to say about this dish, simply because I love the yam and the soup boasts a naturally sweet taste from the fish, which also have a great deal of umami.
Salted egg dishes have been quite a trend and it is no surprise to find Salted Egg Fish Skin here. The fish skin was coated with the restaurant’s own salted egg recipe and deep fried to perfection.
Ah Boy strongly recommends the signature Salted Egg Clayfish (3 pieces from $44 to $50) as he uses fresh market purchase instead of frozen supplies. It was a pity that the crayfish were sold out that day, but I know for sure what to order the next time.
Other recommended House specialities include the Fried Mee Sua (Vermicelli $9.80 small, $13.80 medium) and Deep Fried Beancurd ($9.80 small, $14.80 medium). The Fried Vermicelli was good and the seafood ingredients were fresh, but there was nothing magical about this dish.
It was the Deep Fried Beancurd that took me by surprise – The beancurd was essentially firm and crisp on its exterior, which contrast well with the moist and succulent interior. The mouthwatering delight of the homemade morsels was brought out courtesy from the astonishing cooking skills of the chef.
Good memories never get forgotten at Good Chance Popiah Eating House, where you get your hands on making a good or messy popiah of your own. You know those things that you need to do when planning for a popiah party – Good Chance Popiah would save you a lot of hassle. They simply give you all the ingredients, convenience and fun of making your own popiah in their restaurant.
The DIY Popiah comes in 4 sizes – $16.80 for 4 pieces (mini), $22.80 for 6 pieces (small), $42.80 for 12 pieces (medium) and $59.80 for 18 pieces (large). You can add in premium toppings like crab meat, prawns and sliced Chinese sausage from $5.80 (small) to $18.80 (large). Additional condiments such as sliced omelette, vegetables, bean sprouts and popiah skin are charged by per serving.
I love the robust flavours of the ingredients and fillings in the popiah, it tasted even better as it was made specially by a pretty talented lady.
Had the privilege of having Lin Si Tong, Singapore based singer-songwriter to wrap some popiah for me, while I focus on taking pictures of the popiah making. Thank you Si Tong for your kind assistance and accommodating to my request.
Good Chance Popiah also offer catering services for parties, family functions and private corporate events.
For enquiries, contact Ah Boy and his team for more details as below.
Good Chance Popiah (Jalan Besar)
Address: No. 1 Jalan Berseh, New World Centre, #01-15, Singapore 209037
Phone: +65 9004-3066 (SMS or Whatsapp only)
Opening Hours: 11am to 2:30pm and 5:30pm to 9:30pm
Good Chance Popiah (Bukit Merah)
Address: Blk 149 Silat Avenue, #01-58, Singapore 160149
Phone: +65 6271 0698
Opening Hours: 11am to 2:15pm and 6pm to 9:15pm