But with so many popping up, how do you separate the truly authentic from the imitators? Every now and then, you stumble upon a spot that gets it just right – and when that happens, it deserves the spotlight.
The “Penang Popiah Basah” of Seksyen 14, Petaling Jaya, is a well-kept secret among longtime locals, and once you’ve had a taste, you’ll understand why.
Tucked away in a corner of Kompleks Pasar dan Medan Selera Seksyen 14, this humble stall is run by Haleel Rahuman Zainudin, an Indian-Muslim from Air Itam, Penang.
FMT Lifestyle dropped by the stall around 2pm – just as they were setting up for the day.
But even before the shutters rolled up, eager customers were already waiting in line. Wasting no time, Haleel chatted while swiftly assembling popiahs – a craft he’s been perfecting since he was 14. And for context, he’s now 63.
“This was my uncle’s business. I have been helping him since 1980, and after a while, I took over,” he revealed.
When his uncle moved from Penang to PJ, they set up a roadside stall – long before this food court even existed. Today, even Penangites craving a taste of home stop by for a bite of Haleel’s masterpiece.
One of the first customers to arrive was Sharifah Mohammed Ismail, a longtime PJ resident who has been enjoying Haleel’s popiahs for decades.
“I’m originally from Penang, and I can tell you for a fact that this is the only popiah around here that has the true Penang flavour,” she said.
Most days, business is unpredictable, but during Ramadan, Haleel sells around 600 popiahs a day – sometimes even 1,000.
But he’s not doing it alone. His youngest son, 25-year-old Mohammed Nor, manages the orders, while his second son, 27-year-old Mohammed Zubir, helps roll the popiah alongside him.
For the past seven years, Zubir has been helping his father only during Ramadan, splitting his time here with his day job.
“I started helping him when I was 19. I saw his struggle – how hard he works, waking up early and coming home late every day,” Zubir shared.
Surprisingly, his father never asked for help or even taught him the skill.
“One day, I just decided I was going to help him.” So, Zubir simply watched and learned. Now, he proudly says he can roll popiahs just as fast as his father – about 100 in just 30 minutes.
When asked if he thinks his father will ever retire, Zubir laughed, saying: “No, this is his entertainment.”
According to Haleel, what sets the Penang version apart is that all the ingredients are cooked – unlike the Chinese version popular in Selangor, which typically includes raw vegetables.
Haleel told FMT Lifestyle that their generational recipe has remained unchanged through the years. He starts cooking as early as 5am every day.
His popiah features classic ingredients like sengkuang (jicama), long beans, fried onions, sambal, and sweet sauce, all topped with one fresh prawn.
But the real secret has to be in their homemade sauces and the popiah skin, made from scratch by Haleel. And the best part? Each one costs just RM1.60.
FMT Lifestyle gave it a try and it didn’t disappoint.
The flavours were incredibly fresh, but the real star of the experience was the soft popiah skin. Inside, each bite bursts with layers of flavour and a hint of tang. Finding that one prawn hidden inside feels like a little surprise.
And while it’s technically popiah “basah”, it’s not soggy. The vegetables still have a nice crunch, the sauce is just the right amount, and the fried onions add a satisfying texture.
So, while Ramadan may be over, don’t wait till next year’s – remember these popiahs are here for you to enjoy all year round!
Penang Popiah Basah
Level 1, Kompleks Pasar dan Medan Selera Seksyen 14
Jalan 14/20
46100 Petaling Jaya
Selangor
Business hours: 2pm-5pm daily.
Contact: 014-230 7921