Tradition must be passing down. The young generation shall continue its legacy and grow from there. We are fortunate to have 36 years of immutable tradition and classic heritage of Good Chance Popiah (好彩薄饼) in Singapore.
Three Generations History
It started as Good Chance Popiah Eating House in 1977 which is founded by Mr Hou Shen Hu after retiring from his previous F&B partnership. Mr Hou was born in Long Xi, Fu Jian Province. He was working in the local Chinese newspaper industry before the war and was a basketball athlete in the 1950s. Before venturing out by his own, he and his partner established ShuangXI Lou Restaurant in 1968 and gained popularity in the local F&B industry.
Mr Hou’s culinary skill was passed down from his father. Now the baton is passed down to Boon Kai Chun who is also known as ‘Ah Boy’. He is currently the main Chef after ‘Ah Be’.
Ambience, Experience & Good food
Good chance restaurant is for people who love to gather with their friends and family besides enjoying homely cook food. It is relaxing. It is engaging. It is warm.
Right here the first thing you have to eat is definitely their traditional Popiah.
DIY Good Chance Popiah
This is not the hawker type of popiah (spring roll) which we usually have. They are making traditional Popiah which is made from rich sauces and fine ingredients. It takes a longer preparation process. The main ingredient for the turnip filling uses not just turnip, carrots and dried shrimps – the usual ones we had; it also consists of long beans, cabbage, tofu and bamboo shoots. Additional choice of ingredients will includes steam crab meat, Chinese sausage and prawns.
Good Chance Popiah Team aims to let customers to experience the joy of wrapping their own customised popiah. This setup is a place where a family gathers around the table, mingles, have fun and enjoy. It is truly a feast for the eye and heart!
Claypot Hokkien Mee
The difference between the usual Hokkien Mee with this claypot version lies in the simmering of the noodle in the broth. No starch is used in thickening the sauce. The noodles are indeed fragrant and flavourful. Ingredients used comprise of fresh prawns, white cabbage and fish cakes. An old style eating method will be to add on some vinegar and fresh garlic into the noodle. You may not want to overdose it with too much vinegar. This is just to allow you to enjoy this Hokkien Mee in a different experience – recommended.
Hokkien Fish Head Yam Soup
I will strongly recommend their traditional yam fish head soup! It brings back the memories of what I had as a little boy. The milky cloudy soup is immersed with flavours of the fish, white cabbage and yam. I like the yam which literally just melts in your mouth. Overall the words to describe this fish head yam soup will be absolutely fresh, sweet and tasty. You will find it awesome during the cold weather in Singapore! I mean the rainy and windy days.
Hokkien Prawn Rolls (Hae Zhor)
These crispy Prawn Rolls is wrapped with the right amount of fat, pork and prawn which makes them not greasy upon eating it. I love to dip them with the traditional dark sweet sauce.
We had the hard time guessing the additional ingredient that is added into the tofu which makes the tofu ends with a hint savoury flavour upon having it. Yes it has been revealed! The answer is the popiah turnip’s gravy. This eggy tofu is so silky and soft. The crust is really good too!
Let’s bring your grandparents, family and friends over and dine together and have fun wrapping popiah spring rolls!
Good Chance Popiah Restaurant
149 Silat Ave, Singapore 160149
Tel: 6271 0698
Opening hours: 11am – 2.30pm, 6pm – 9.30pm. Closed Mon
New World Centre
1 Jalan Berseh #01-15, Singapore 209037
Tel: 9622 9445
Opening Hours: 1130am to 930pm daily