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If you come visit Malacca and don’t stop by this popiah place, you’re gonna get FOMO for not planning a trip down. One of the best popiah spots in town, loaded with pork lard. Come already never queue, go back sure regret!

We waited at least 45 minutes, and honestly, it was worth every second. While we were queuing for Putu Piring Melaka, we split another team to queue for this popiah. Teamwork makes the dream work, and we were lucky to be among the last few customers to get a taste before they called it a day. After that, anyone joining the queue got turned away.

They used to take advance orders, but recently stopped due to manpower issues. Now it’s walk-in only, which I think is fair as everyone gets an equal chance while queuing.

Popiah (RM 5) is made fresh to order. Thin wrap layered with umami dark sauce and spicy chilli sauce, filled with crunchy, juicy stewed jicama, fresh lettuce, fluffy omelette, fried tofu, and a ton of crispy pork lard.

The pork lard spam is the key. They scoop it on like nobody business. Asian burrito at its finest. Unique, sweet-savoury in balance, eggy, crunchy, and succulent. It’s a full meal in one roll.

Go early if you can. Don’t be like us. And hope the person in front doesn’t order 20 pieces as each popiah is made with tender loving care, so the wait can be very very long.
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🚩POPIAH TA CHONG, 145, Jln Tengkera, Taman Kota Laksamana, 75200 Melaka, Malaysia
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Music Credit: Street Popiah Groove by mehmehfoodventure
Music Generated by SunoAI
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Don’t tell others anymore about this famous Putu Piring place in Malacca. The queue is getting longer and longer, wait until the neck long long already. 😆

We waited at least 30 minutes just to get our hands on this comforting Putu Piring. Tried reaching early, like 10 minutes after the shop opened (from 1pm till sold out or closing), but we were still considered late. A snaking queue had already formed. Queuing under the mega hot sun is no joke, the intense heat was literally BBQ-ing us alive.

While queuing, enjoy a free live show of the family making Putu Piring from scratch: laying out the rice flour, coconut shavings, topping with gula melaka (palm sugar), and steaming it fresh. Every piece is made to order, so you’re guaranteed the freshest Putu Piring.

Each piece costs RM 1.60 and is packed piping hot in a plastic container. The shop recommends leaving the lid open for about 10 minutes to let the Putu Piring cool down and release excess steam before closing it or you can just dig in straight away if you're ready to huff huff your way through the heat.

The taste was well-balanced. Smoothness, sweetness, and savouriness all in the right ratio. Rich, caramelised melty Gula Melaka, savoury chewy coconut shavings, and fluffy smooth rice flour complement each other beautifully. Steaming the rice flour with the right amount of steam is crucial, and they do it well. Too much, and it turns doughy; too little, and it becomes dry and crumbly. They nail that airy consistency, not too clumpy, just right.
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🚩Putu Piring Melaka, 252, Jln Tengkera, 75200 Melaka, Malaysia
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Music Credit: Sweet and Steamy by mehmehfoodventure
Music Generated by SunoAI
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplemy #burpplesg #mehmehmelaka #melakafood #snacks #desserts #putupiring #gulamelaka #putupiringmelaka #malacca #状元糕 #碟蒸糕 #嘟嘟糕 #kuehtutu #tutukueh

Shaved ice with gula melaka and coconut milk, topped with two balls of durian mochi.

Ice Kachang with cream corn, peanuts, pandan jelly, grass jelly, rose syrup, and shaved ice drenched in gula melaka and evaporated milk. Ooh La La!

Classic shaved ice with coconut milk and gula melaka, topped with red bean and green pandan jelly. Yummy!

Ambra sour plum juice—refreshing, tart, tangy, with a touch of sweetness.

Signature chilli sauce made with fresh chilli and belacan. Spicy and salty. Good for boosting rice flavour.

Total letdown. Looks good, tastes like plain rice. No wok hei.

Cabbage, lily bulbs, black fungus, glass noodles, and bean curd sheets cooked with fermented soy bean. Soft, juicy, slurpy veggie dish. Sweet, maybe too sweet, with a touch of savouriness.

Fried omelette with fermented shrimp. Standard egg dish with bold, briny, salty shrimp flavour.

Sambal prawns with bitter bean. Sambal was sweet, mildly spicy, and onion-heavy. Frozen shrimp used. Bitter bean wasn’t very pungent. Easy to eat, but not authentic.

Fish paste marinated with spices and coconut milk. Pretty sure it’s the frozen supermarket kind. Can’t go wrong, but nothing special.