Better than expected…

I went back to the food court but of course, I did not get my hopes up too high. I did not think there would be any kueh pai tee at the stall there and I was right. I wish they would remove that photograph on display at their stall if they have no intention whatsoever of selling it or at least, they should put up a NOT AVAILABLE sticker on it and remove it on those very rare occasions when they actually do have it for sale.

I was not in the mood for anything heavy, no noodle dishes for me, thank you very much and I thought that since I was there already, I might as well give their nyonya egg skin popiah

Grand Wonderful Food Court nyonya egg skin popiah

…a try.

You can read up on the nyonya popiah egg skin online and this one says, “First of all, the popiah skin is different. For the ones that you find at food centres, the skin is made from flour and water. The nonya popiah skin is an egg skin; meaning, we add egg into our skin batter, which transforms the texture and taste of the skin. The skin is so good you can eat it on its own.

This one comes from somebody sharing her grandma’s recipes, “Poh Piah is one of my absolute favourite dishes. I grew up eating it with springy egg skin, instead of the papery white wrapper. It’s hard to find egg skins these days. Grandma taught me to make the egg skins and when I was in my teens (a very long time ago!), I got to practise on the few occasions we held poh piah parties at home. It takes a lot of patience standing around the hot stove, making them one by one in a pan just like you would crepes. The thinner the skin, the better.

Gee!!! I didn’t know all these and all this while, I thought what we’ve been making is nyonya-style popiah! I was half-expecting the skin to be something like that of kuih ketayap/dadar gulung or what we call kuih lenggang here but no, it…

Egg popiah skin

…is not the same. It is almost…and I mean, almost like fresh popiah skin but no, it is not exactly like it, not so dry and perhaps, not so paper thin either. Having said that, I was glad to find that it was not chewy or rubbery unlike some of the frozen ones or even the fresh ones and there was no offensive flour smell. All in all, I did think it was pretty good, a whole lot better than expected.

This is RM3.00 each but throw in just 50 sen more and you will get prawns…

Prawns in the filling

…in the filling.

Generally, the filling is like the shredded sengkuang/mangkuang stewed in oyster sauce till nice and mushy in the popiah that I used to buy at the stall right outside Popular Book Store in Jalan Petaling a long long time ago – everytime I was in the vicinity, I would surely stop there for one or perhaps two of the very nice wrapped-on-the-spot spring rolls.

With my request for it to be extra spicy…

Grand Wonderful Food Court popiah filling

…there was a hint of the spiciness but I think I can handle a lot more than that.

I must say that I really enjoyed it and no, they will not make the skin for sale…and be forewarned that this is best eaten there. If you buy it home, the heat from the filling inside will moisturise the air in the container, making it wet and that will render the skin soft and soggy – it will not be nice anymore, after that.

玛莉娘惹料理 MARY’S NYONYA CUISINE is located at the GRAND WONDERFUL FOOD COURT (2.309601, 111.845163) along Jalan Pipit, off Jalan Dr Wong Soon Kai, on your left just before the Petronas petrol station a short distance from Delta Mall. You can also go in via Lorong Pipit 4, turning left into the lane at the junction where Starbucks Sibu is located and go straight ahead from there.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

12 thoughts on “Better than expected…”

  1. One look at the skin, too thick and I thought I am not going to like it. Interesting and this is the first time I heard of egg skin.

    Yes, it looks thick and I was sure I would not like it – I imagine it to be lembek-lembek like kuih lenggang – that is also egg skin but no, it is actually like popiah skin, a much nuicer version. You’ll be VERY surprised…like me – I expected the worse! Now you will see me going back for more again and again!

    Actually they have this very very thin egg skin they use for wrapping Peking duck – we have that at the restaurants here, they do not use those Chinese pancakes that they have elsewhere. Come to think of it, that would be great for wrapping popiah too but of course, it will have to be much bigger.

  2. Came here because I googled and saw your picture on google for “gu lampa” kuih lol. Was wondering if your blog was still active and here you are! Just wanted to tell you I like your blog and will come back to read more. stay safe ya!

    Oooppsss!!! Is that how they label the photo there? Oh dear!!! *face palm* LOL!!! Yes, been around for years now, struggling to stay alive. Thanks for dropping by and commenting. Do hop over anytime, always welcome!

  3. I love popiah with fresh skin. I dislike those fried ones. I had a relative who used to make popiah skin to sell. I saw her making those skins by rubbing the batter on a hot skillet. She was such an expert and could make many pieces within a short time.

    Yes, I saw that before…and the last time I saw it was at the Chowrasta Market in Penang.
    We use that kind of popiah skin ALL our lives!!! Unfortunately, nobody here makes it anymore – there’s one but hers not good, thick, tears easily and has a smell…like fermented flour. That is why I use the frozen supermarket ones all this while, beggars can’t be choosers.

    I guess you have not come across this nyonya eggskin for popiah either? Take my word for it! It is VERY much nicer, not so dry, not like paper, not tough. I wish I could make my own.

  4. my favourite kind of popiah is the kind i grew up with in malacca, laced with lots of pork lard inside for a decadent crunch 😀

    Sinful, eh? For one thing, people here are not so into those pork crusts, not like in the peninsula. You can find it even in your char kway teow. I hear they used the crusts after rendering the lard for animal feed, dunno how true.

  5. The sight of the prawn has definitely elevated the taste of the popiah. At least visually at first. 😀

    Not this type of prawn, the pinkish hard shell ones, cheaper. Honestly, they do not get me excited. Common sense will tell you that you really can’t expect much for only 50 sen extra.

  6. Wow… the popiah indeed looks very tempting! Over here, I can still get a popiah for Rm2.50 minus the prawns of course…

    They’re RM3.30 in Kuching, big fat ones and very very nice…
    We do not have any place selling good popiah in Sibu so I am very happy we have this one now – really nice, wouldn’t mind going back for more.

  7. I prefer the flour popiah skin as those egg popiah skin tend to be rubbery. I just had popiah recently, one of my favourite snacks, yums!

    You probably went to the wrong one – this one was not rubbery at all. The flour skin may be rubbery too if they are not well-made with an offensive smell thrown in – that is why I never buy the one freshly made here anymore.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: