02 Feb 2021 02:05PM) Share this content
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Generally, unless it’s homemade, I find beef balls sold frozen at supermarkets or served at most hawker stalls unsatisfactorily small and unpleasantly floury, filled with more binder than real meat.
Then I discovered The Beef House’s Hakka beef balls, recommended by my Makan Kaki, Lyn Lee of Awfully Chocolate and Sinpopo Brand.
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GOLD 905 DJ and Makan Kakis foodie Denise Tan returns to Gar Lok Eating House for another authentic Hakka dish – beefy broth and springy meatballs courtesy of The Beef House.
The family behind said beef balls might sound familiar, especially if you recall their handmade yong tau foo I introduced in an earlier story. Noting the steady stream of customers at their sister stall, I just had to return to the always busy Gar Lok Eating House for a taste of their Hakka beef balls.