The Beef House (Review)
Got a rare chance to go Jalan Besar today, and I thought I would grab myself a bowl of this delicious Hakka Beef Balls. I asked the boss for a $4 bowl of beef balls otherwise known as “kosong” (read: only beef balls and no noodles or bee hoon).
The boss or the guy that cooks the beef balls is quite funny. I say this because he speaks to his customers like we are all kids. But I guess that’s his way of overcoming his awkwardness and it could be his feeble attempts at small talk. Cooking beef balls all day is not exactly very exciting as you can imagine.
But who cares right? As long as the food is good, everything else is forgivable.
The Hakka Beef Balls are a mixture of meat and tendon bits and they are very juicy and delicious. Mix this with their chilli and the umami in this dish heightens almost immediately. One wonders how they actually manage to do it so well.
Presentation-wise, they score a big fat zero; but it’s 100 marks for taste. It’s a very simple meal to say the least. Even the soup they gave me was so little, as if it was so precious. Sometimes I think they forget that we are paying customers. I usually have it with bee hoon (read: white vermicelli noodles).
Few things are so perfect together as Hakka Beef Balls and bee hoon noodles. If you want a bowl, make sure you get there before they close at 5pm. They only operate Monday to Friday, so you can basically write them off for your usual Saturday morning fooding adventure.
Located at 217, Syed Alwi road, the beef house sells other Hakka favourites like suan pan zi (read: abacus discs), Hakka Yong Tau Foo and Hakka Soon Kueh (read: tapioca steam dumplings).