Eat Heritage Popiah In A Hotel

Now you don’t have to sweat it out at a Joo Chiat kopitiam to enjoy the family-run popiah maker Kway Guan Huat’s famous handmade flour skins and kueh pie tee. The Fullerton Hotel’s Young Hawker Series, which invites the new generation of hawker talents for guest cooking stints, features Kway Guan Huat’s third-generation hawker Michael Ker, 40, next month at Town Restaurant’s dinner buffet (from $56 per pax). You get to enjoy fresh popiah whipped up by Michael at a live station, and in air-conditioned luxury. Each bundle is stuffed with slow-cooked turnip, crab and fish meat, prawns, eggs and veggies. There’s also Michael’s prawn-topped handmade Kueh Pie Tee. Of course, popiah alone does not make a feast. The restaurant is also offering its usual spread of local delights with live stations serving roasted pork belly, laksa, chicken rice and fishball noodles.

AVAILABLE MAR 8-18; 6.30PM-10.30PM AT TOWN RESTAURANT, 1 FULLERTON SQUARE, THE FULLERTON HOTEL SINGAPORE, S049178. TEL: 6877-8911/8912. WWW.FULLERTONHOTELS.COM