Dish in Focus: Xiamen-style popiah at Ming Pavilion

Within the sanctuary of Island Shangri-La,
Ming Pavilion delivers a cuisine born from the warmth, freshness and flavour of the Fujian province of China. Having crossed borders and travelled through the kitchens of various Asian countries, Hokkien cooking has evolved to reflect the tastes and environments of these different cultures.
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Now, head chef Jack Lam Yeung is telling the story of this time-honoured cuisine and celebrating Hokkien culinary heritage by drawing out a multitude of flavours with Fujian ingredients.
Head chef Jack Lam Yeung at Island Shangri-La's Ming Pavilion. Photo: Handout
In dishes like the Xiamen-style popiah, Lam redefines culinary traditions while skillfully balancing textures and flavours. 'The overall texture of the popiah includes soft vegetables and crispy ingredients like seaweed, sugar-fried peanuts, pork floss and pork lard,' Lam explains. 'This provides a varied and satisfying mouthfeel with each bite.'
A beloved classic originating from Fujian, popiah is a type of fresh spring roll also known as 'thin pancake' in Teochew (a dialect spoken in the city in neighbouring Guangdong province). Often enjoyed during family gatherings and following Ching Ming Festival, Lam's version is crafted with locally sourced ingredients like Oldham bamboo shoots and carrots, which are marinated for 20 minutes in rich pork and seafood broths, infusing the vegetables with a rich savoury depth.
Xiamen-Style popiah at Ming Pavilion. Photo: Handout
'The inspiration for the dish is deeply rooted in tradition. Following the family's gathering to honour their deceased loved ones, the dish symbolises hopes for a prosperous year ahead,' he says. 'Over time, it has evolved to become a staple during various festivals and family gatherings, such as Lunar New Year. Families sit down together, chat, and enjoy their time while wrapping and eating popiah with their preferred ingredients.'
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The Ming Pavilion dish features early harvested seaweed and nori powder from Fujian, adding a rich umami flavour and a salty fragrance that enhances the overall taste. Perfectly boiled tiger shrimp and crispy pork floss contribute to the popiah's texture, while house-made thick and chewy flatbreads cradle the marinated filling, preventing moisture loss.

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Within the sanctuary of Island Shangri-La, Ming Pavilion delivers a cuisine born from the warmth, freshness and flavour of the Fujian province of China. Having crossed borders and travelled through the kitchens of various Asian countries, Hokkien cooking has evolved to reflect the tastes and environments of these different cultures. Advertisement Now, head chef Jack Lam Yeung is telling the story of this time-honoured cuisine and celebrating Hokkien culinary heritage by drawing out a multitude of flavours with Fujian ingredients. Head chef Jack Lam Yeung at Island Shangri-La's Ming Pavilion. Photo: Handout In dishes like the Xiamen-style popiah, Lam redefines culinary traditions while skillfully balancing textures and flavours. 'The overall texture of the popiah includes soft vegetables and crispy ingredients like seaweed, sugar-fried peanuts, pork floss and pork lard,' Lam explains. 'This provides a varied and satisfying mouthfeel with each bite.' A beloved classic originating from Fujian, popiah is a type of fresh spring roll also known as 'thin pancake' in Teochew (a dialect spoken in the city in neighbouring Guangdong province). Often enjoyed during family gatherings and following Ching Ming Festival, Lam's version is crafted with locally sourced ingredients like Oldham bamboo shoots and carrots, which are marinated for 20 minutes in rich pork and seafood broths, infusing the vegetables with a rich savoury depth. Xiamen-Style popiah at Ming Pavilion. Photo: Handout 'The inspiration for the dish is deeply rooted in tradition. Following the family's gathering to honour their deceased loved ones, the dish symbolises hopes for a prosperous year ahead,' he says. 'Over time, it has evolved to become a staple during various festivals and family gatherings, such as Lunar New Year. Families sit down together, chat, and enjoy their time while wrapping and eating popiah with their preferred ingredients.' Advertisement The Ming Pavilion dish features early harvested seaweed and nori powder from Fujian, adding a rich umami flavour and a salty fragrance that enhances the overall taste. Perfectly boiled tiger shrimp and crispy pork floss contribute to the popiah's texture, while house-made thick and chewy flatbreads cradle the marinated filling, preventing moisture loss.

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