Our Story
Fortune Food makes handmade popiah skin the slow way: rubbed by hand, made fresh every morning, and thinner than 0.5mm. It all started with a recipe from the 1930s.
Our journey
From a 1930s recipe to your table
- 1930sThe master formulaA pre-war ratio of high-grade flour and water, made to give a skin that is translucent, paper-thin and strong.
- 1980Our founder perfects the hand-rubbed techniqueWhile others moved to machines, our founder refined the manual rubbing method to reach our signature standard: under 0.5mm thin.
- 2000Geylang Bahru Hawker CentreWe opened at Geylang Bahru Hawker Centre and began supplying Singapore's hotels, caterers and hawkers.
- 2004MUIS Halal-certifiedHalal certification meant every community in Singapore could share our popiah.
- TodayOne central kitchen, many tablesOur halal-certified central kitchen in Bedok makes DIY party sets, live stations and wholesale skins, and supplies our subsidiary Souperstar. You'll also find our popiah at food courts and partner hawker stalls across Singapore.
The craft
Two standards we never compromise on
- Hand-rubbed, not machine-pressedMachines compress the dough and kill its elasticity. Our artisans rub every skin by hand on traditional heated plates, keeping the stretch needed for a perfect wrap.
- Never overnightFreshness is what gives the texture. We make our skins in small batches every morning and never use overnight stock.
Moments we're proud of
Honoured to have served
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The late President S R Nathan
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Mr Lee Hsien Loong, then Prime Minister, at our popiah station
We were also featured as a hawker specialist at the President's Award for the Environment.
Taste it for yourself
Nearly a century-old recipe, made fresh today
Planning a gathering?
Let us bring the popiah. Find a stall near you or order for delivery.