Why so expensive?
At an event to unveil the popiah, Nimbus Restaurant’s owner-chef, Fred Choong, and chef Yao Tong from Bibi’s Popiah introduced the ingredients that went into the roll, which explains its eye-watering price.
According to the chefs, each popiah is stuffed with “five different ingredients from different countries”.
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It is brushed with edible 24K gold leaf from Italy…
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And topped with premium grade osetra caviar…
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Instead of jicama, which gives popiah its signature juiciness and crunch, the humble turnip is swapped out for pricey in-season keisui pears, known for their intense sweetness and crisp bite, from Japan’s Ibaraki prefecture.
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There are also cordycep flowers in the popiah, which chef Fred Choong explained is for “the crunch”.
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And the pièce de résistance, Alaskan king crab. If that doesn’t ring a bell for you, well, some people might remember the Japanese tourist in Singapore who went viral for accusing a Clarke Quay seafood restaurant of charging her S$938 for an Alaskan king crab. And that’s why this popiah costs RM2,888.
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The “most expensive popiah” comes with meat from two crab legs, meticulously steamed for five to six minutes and carefully laid on a popiah skin “made fresh daily” by Bibi’s Popiah and slathered with a “secret sauce”. It’s then jazzed up with sprigs of torched spring onions.
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