Many moons ago I wrote an entry about 4 different Klang eats that aren’t bak kut teh, and one of the dishes listed was pohpiah at Eng An. However, at the time, we went to Eng An pohpiah instead of the more famous Tan Kee Poh Piah stall as it was closed, so I had to get back there again to find out what the fuss is all about.
Tan Kee Poh Piah at Eng Ann, Klang
Tan Kee Poh Piah is situated at the right side of the roadside hawker area at Eng An, just a few minutes’ drive from the Batu Tiga Toll on Federal Highway. Parking by the roadside is a bit of a haphazard event, but that’s more of a norm in this part of Klang Valley.
The hawker area doesn’t have a lot of luxuries, but there’s ample plastic tables and chairs with a few fans to ensure moderate comfort level.
that glorious pohpiah, laden with sengkuang, lard, and chinese sausage
Tan Kee Poh Piah is very popular, expect a bit of wait time when you order your pohpiah. The owner/operator usually prepares about 18 pohpiah at one go, which takes maybe 5 minutes or so, but even then you may need to wait for sometimes up to half a dozen batches before your turn.
The pohpiah is laden with plenty of sengkuang, tofu, bean sprouts, slices of Chinese sausage, and even some lard. It was savory and makes for very satisfying snack, I could use a bit more chili paste though (you can ask for level of spiciness).
they serve leng chee kang (sweet dessert soup) as well
The leng chee kang here is pretty decent as well, and usually a very welcoming sidekick for pohpiah especially when it’s hot out.
This version of popiah is just a notch below Melacca’s version, but I’m nitpicking.
Address:
Eng An Hawker Center
Jalan Pekan Baru,
Kawasan 17,
41150Â Klang, Selangor
GPS: 3.057694, 101.460094
Pohpiah, now that you mentioned, I think it has been ages since I last had it. And I don’t see anywhere in Penang selling it. It is always loh bak as in between snacks..
CL: oh there are, try the hawker centre near SJK (C) Shang Wu at ayer itam?
Ok with the ones there, those that I had. I would prefer the ones at one particular place here. The lady calls it Kuching popiah….with lots of crushed peanut.
suituapui: oOo that sounds like a completely different version.
haiku u is speak good
KY, all this time I never had a popiah. Not even in Taiwan or Singapore. Must try it now.
like viet rice roll, except with larrrddddd, oh glorious larrrrddddddd…… please dont extinct
immature: yess, quite similar actually. all originated from the same type of cuisine anyway.
Vickie: yesss, chinese burrito!
First time I see a popiah cut into 3…..hee…hee..
contact.ewew: haha yah usually 4 kan.
:O Lap cheung! Dried poh piah? Not those wet ones in Pg?
Ken: haha yah KL style dryer one.
ooo, being originally from malacca, i’m always keen to have popiah with crunchy lard stuffed inside … a real guilty pleasure (emphasis on pleasure!) 😀
Sean: haha I think it’s not as great as the uncle at Jonker but it’ll do!
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