Photos by GLENN GUAN
THE long queue at the popiah basah (wet popiah) stall at the Ramadan bazaar in Section 14, Petaling Jaya tend to astound passers-by.
Folks could be seen lining up at the stall as early as 2pm just to get their hands on the popular popiah. Rain or shine, nothing could stop the people from queuing up for the popiah made by Mohd Kassim M Ismail.
Hard at work: Kassim is not sure why many are hooked on his popiahs but he is surely not complaining about it.
A recent visit to the stall revealed a staggering line covering 50 metres right up to the mosque nearby.
According to Kassim, he learnt to make popiahs from his grandfather, the first to start selling it in the family.
“I have been making and selling popiah here for more than 20 years. None of the ingredients have changed from my grandfather's time and I sell them at RM1 each,” he said.
The much coveted popiah: The sauce seems to be the secret of its success.
Eventhough Kassim was equally baffled by his popiah's popularity, he conceded that he's grateful to be still in business after all these years.
“I am proud to continue my family's legacy and hopefully it will always be popolar,” he said.
So what's so special about the popiah?
Customer Fauziah Abas said the secret was in the sauce that Kassim used.
“Every popiah has the same ingredients but the sauce Kassim uses is tasty and authentic,'' she said.
Abbas P.K Rawthar, 76, who lined up for about half an hour to get his favourite popiah said he didn’t mind the waiting because the popiah was worth it.
“The ingredients blend well and of course the sauce makes all the difference,” he said.
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