By Wilfred Pilo
KUCHING, Feb 5: For nearly a decade, 46-year-old crepe enthusiast Fong Siaw Fung has been delighting locals with her popiah, or fresh spring rolls, at her modest stall tucked inside the bustling Yeow Kee Kopitiam in Premier 101.
Her light, flavourful snacks have become a popular attraction for both regulars and first-time visitors.
Fong credits her edge in the business to her husband’s family, renowned local crepe suppliers, who provide the high-quality wheat flour wrappers she uses. This allows her to focus on the fillings, which she prepares from scratch: braised, savoury turnips, crisp green salad leaves, sweet palm sugar (‘gula apong’), and crushed peanuts.
“Popiah is a simple, light snack, as long as you have the right ingredients and wrap it yourself. But the flavour is everything. I make my braised turnip filling myself using a closely guarded recipe. Over the years, the taste has stayed consistent,” Fong told Dayak Daily.
She added that portion sizes are a reflection of generosity, with bite-sized rolls that are easy for customers to enjoy. Local patrons especially appreciate popiah as a healthy, vegetarian-friendly option.
“Of course, moderation is key for any food, but I’m happy that my popiah appeals to many tastes. My regulars keep coming back because they know the flavours and portions they prefer,” she said with a laugh.
Fong revealed that her culinary journey began with encouragement from her in-laws. Grateful for their support, she named her creation “Lai’s Popiah,” after her husband’s surname.
“I don’t have a large signboard, but people recognise the snack and associate it with my husband’s family. I’m proud to contribute to the family’s legacy while creating my own fillings,” she shared.
Her passion for popiah has also inspired the next generation. One of her three children now runs a stall at a popular 6th Mile supermarket food court, using Fong’s fillings. “If you try my son’s popiah and mine here, you’ll notice the same savoury taste. It’s familiar and comforting,” she explained.
Fong is considering expanding with another stall at a 4th Mile food court, while her son continues at the current location.
“Both my boys are interested in culinary pastries, and I encourage them. With the crepe provided, all they need to do is prepare the fillings and wrap the snack. It’s a practical way to make a good living,” she smiled.
To cater to diverse tastes, Fong also offers seaweed and chicken floss popiah alongside her signature rolls.
Her popiah stall operates daily from 7.30am to 12pm, except Mondays, at Yeow Kee Kopitiam, Jalan Kempas. — DayakDaily
