The Beef House at 217 Syed Alwi Road is famed for several things: yong tau foo, beef balls, beef tendon balls, soon pan (笋粄) and suan pan zi (算盘子).
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It is not hard to understand why they are so immensely popular because nothing here is factory made - well, maybe except for the various noodles (bee hoon, kway teow, Hakka mee) used here but otherwise, everything else is handmade.
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I ordered a bowl of beef tendon ball soup with bee hoon ($5), two pieces of soon pan ($1 each) and a plate of suan pan zi ($2).
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The soup is refreshingly light and clean-tasting especially with the addition of coriander however, what really stood out for me, are the tendon balls.
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Seriously, I have not tasted such beefy flavored balls before. Also, the texture is firm yet bouncy, I suspect if it rolled off my table, it might bounce across the road to the coffee shop opposite.
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It is so meaty, so substantial I doubt there are any fillers in it.
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I loved suan pan zi but they are so hard to find! This Hakka delicacy is made by kneading tapioca flour with yam but over here, they added pumpkin into the mixture as well which is then rolled into shape and stir fry with a copious amount of minced meat, black fungus, mushrooms and hae bi (dried shrimps).
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The Hakka soon pan had yam added into the dough of the skin.
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They are extremely generous with the fillings inside the soon pan which included jicama, bamboo shoots, black fungus, mushrooms and hae bi.
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Incredibly chewy and starchy, the crystal-like translucent skin may seem a little thick but to me, that is the best part because I enjoy chewing on chewy stuff!
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They are extremely generous with the fillings inside the soon pan which included jicama, bamboo shoots, black fungus, mushrooms and hae bi.
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Read more: https://thedeadcockroach.blogspot.com/2021/04/the-beef-house-217-syed-alwi-road.html?m=1