Saturday, May 16, 2009
The Beef House at Joo Chiat
Sharing premises with Kway Guan Huat popiah stall is The Beef House, well known for its Hakka-style beef balls. These are apparently still handmade, as you can tell from the uneven shape of each meaty ball. I had tried their Syed Alwi branch a couple years back, and remembered the very light, clear-tasting broth. This is even milder-tasting.
But the meat balls, oh my, are so incredibly bouncy and juicy. My first bite yielded a squirt! Certainly calls to mind a certain movie's explosive beef balls. You can also tell they use a good amount of beef versus flour for this, as beefy aroma exudes from both the meat and juice.
I wonder if the tendon balls are even bouncier?
Close-up of the beef ball kway teow soup. The lady boss of the popiah stall Zita tells me she personally thinks the dry noodles version is better. She also believes this original stall is superior to its branches. The dry noodles I had at the Syed Alwi one was delicious, so I should try the dry version here someday.
The meat balls alone are an adventure, but they do have several other dishes besides beef ball noodles. Their name card has a photo of a claypot dish of beef parts braised in dark sauce. Hmm, I see that they also sell their garlicky chili sauce. It goes very well with the meat balls (assuming you like garlic).
THE BEEF HOUSE
153 Joo Chiat Road (moved from 97 Joo Chiat Road)
Call June at 9472-2601 (handphone)
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