00:00While Klang's claim to culinary fame is undeniably Bak Kut Teh,
00:05the city has many other delicious offerings.
00:08One of them is Tan Hee Popiah in Medan Selera, Taman Eng An.
00:13The business is run by father-son duo Tan Chia Kwan and Jim Tan,
00:18who are second and third generation popiah makers.
00:30Chia Kwan reveals that even customers who have left Klang
00:34still return to his stall for their popiah fix.
00:42So what makes their popiah so good?
00:45For starters, Chia Kwan makes the soft popiah wrappers daily from scratch.
00:51This gives the popiah a distinctly fresh taste and texture.
00:55He reveals that he uses the same recipe inherited from his father years ago.
01:01Each spring roll is generously filled with sengkuang, tofu and cucumber.
01:06The added flavor comes from the slices of Chinese sausages
01:10and crunchy pork lard in the filling that many clearly can't get enough of.
01:16The popiah is best enjoyed with a refreshing bowl of lengchikang
01:20made by Chia Kwan's wife, Chong Ai Lay.
01:31There are other stalls in Medan Selera, Taman Eng An
01:34that sell pisang goreng, prawn fritters, cak kway teow and more
01:38so you can look forward to feasting your eyes on the food.
01:45Feasting to your heart's content when you come here.
01:52For the full story on San Kee Popiah and more, visit FMT and follow our socials.
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