Served in a claypot, there are more than seven ingredients that go into Good Chance Popiah’s fillings. This includes cabbage, carrot, long beans, bamboo shoots, garlic and shrimp! Alongside are condiments such as ribbons of omelette, beansprouts, lettuce, coriander, chopped peanuts, sweet soy sauce, garlic and chilli paste. The restaurant no longer makes its own popiah skin but outsources them to...

And of course, at a Hokkien restaurant, how can you miss out on their Hokkien Mee? But don’t expect the version that you’d usually find at hawker centres, here at Good Chance Popiah their Hokkien Mee is similar to the Malaysian style which comes in a dark soy sauce base. Cooked with thick udon-like noodles, the dish is flavourful and slurp-worthy! While it may not be the ideal spot for a first...

Another must-have when you are in a Hokkien restaurant is the Stewed Pork with Steamed Buns aka Kong Ba Pao. Ah Boy uses fresh Indonesian pork belly to make his braised pork, and slices of fried yam are also added into the braised pork which is something you don’t find anywhere else! The meat is braised for long hours to create that melt-in-your-mouth texture and each piece of meat has a good prop...

Other items include the Prawn Paste Chicken which is made with fresh chicken (not frozen) which is bought fresh from the market daily. Only thigh meat is used here, so they are extra juicy! The skin is crispy and ASMR-worthy with an obvious shrimp paste flavour, though some may prefer it to be heavier-tasting. If you can’t get enough, you can get both the Special Tofu and Prawn Paste Chicken with...

Love salted egg and seafood? Then how about having a plate of Salted Egg Crayfish (from S$58)? Huge and juicy crayfish meat is coated with a crispy thin layer of batter and salted egg yolk sauce. They meld together beautifully, with sweet-savoury rich flavours coming together. Some eateries use salted egg powder nowadays to replace real salted egg in order to reduce costs, but Ah Boy still insists...

If you’re craving for some fried dishes, a must-try is their Special Tofu. Why is it special? Ah Boy revealed that the soft tofu is dipped into a turnip gravy and egg mixture before it is deep fried to a perfect golden brown. The result is a crisp on the outside, soft on the inside tofu that is much more flavourful than usual!

The popiah rolls offer a rich combination of flavours and textures wrapped in a soft chewy skin. You will surely be impressed by the well-braised filling that gives the popiah a sweet and savoury flavour! The DIY Popiah Set starts from S$26 for six. Apart from popiah, the restaurant also serves a variety of tze char dishes.

Threadfin Head and Yam Soup (from S$24.80) might sound like a weird combination, but one sip of the soup and all your scepticism will be swept away. Yam is a favourite ingredient in Hokkien households, and the addition of napa cabbage adds to the soup’s sweetness. This is a unique recipe and you’ll be hard-pressed to come across any other eateries serving the same item!