Jit It Thai San Popiah

The good: Behind every hawker stall is a story. More times than not, it’s a fantastical story of blood, sweat and tears all stemming from a family recipe and a love for food. This popiah stall is that kind a place. Run by an aged couple straight out of a folklore, it’s a Clementi gem that echos through the sidewalks and blocks, reaching as far as the East Coast shores. I know that to be true because the person in line next to me drove from the East just for 2 pieces of popiah ($ 1.50 each, wowsers).
The bad: Queued for 48 minutes (I timed it), all-​time hawker record. Since it’s 1 auntie making the popiah, «it takes awhile» is an understatement. Plus, if you have people in line ordering 5 or more, it takes even longer. Had a few random aunties try to cut by talking cock to the people in front of me, but after 20 minutes of standing in line I dug in like an Alabama tick. Normally I allow old people shenanigans but all’s fair in love and popiah.
The ugly: Breaks my heart to say this, but the chili overpowers. Trust me, I ate it on 3 occasions, still too much chili. I like spice as much as the next guy, but it should complement not control a dish. It’s a shame because every other ingredient is carefully distributed, plus there are handmade wraps that encapsulate the smörgåsbord of flavor. Still… it’s not amazing. In fact, if you took away the commute and queue it still wouldn’t be a destination for me, but man I wish it was because I love me some popiah.

It’s good honest food. It’s been around a while and like Brother’s Rojak, it’s a Clementi institution. The lines are long because the Aunty has OCD. Dysfunctional anywhere else, a huge plus in popiah cookery, apparently. The lines don’t lie. Singaporeans have better things to do than stand in line, like Unilocal Check In’s, but they patiently wait in line for this popiah. I personally will stand in line only for QiJi’s popiah but decided to put the shout out about aunty’s popiah because like Jiro’s sushi, it’s a limited time engagement institution.

Popiah is a spring roll that was first made in Fujian, China. The version that we eat today is probably different from the original. This particular variation contains jicama, egg, lettuce, peanut, crispy Batter, chili and sweet sauce all rolled up in a crêpe. At S$ 1.50, this is an inexpensive treat.
Jit It Thai San Popiah has been around for the longest time, and the long lines are testament to how good the food is. So come prepared to have your mind blown.