Hakka yong Tau Fu and Beef Balls at Gar Lok Eating House

The husband and I had read about hand made beef balls in the Sunday Times, and decided to visit the place on a Saturday lunch. We knew it was at Syed Alwi Road, and happily parked near Mustafa before embarking on our search for No. 217. Unfortunately Syed Alwi Road happens to be one of those where the odd and even numbers are on the same side of the road. Even more unfortunately, the numbers split up and don't quite make sense- so there we were on a very hot Saturday afternoon following the trail of No. 105, 106, 107, etc, only to find ourselves....at Serangoon Road with a big open field in front of us across the road. So we had to trek all the way in the reverse direction, watching the building numbers decrease, and hoping that once we crossed Jalan Besar, that we would miraculously find the 200s. And we did! But by the time we got there it was just past 1pm. And by the time we ordered, the stall was out of yong tau fu.

Not to be deterred, we went again the following Saturday, this time slightly earlier, and also being smarter to turn left off Jalan Besar. AGAIN, however, they had run out of yong tau fu. So what do die hard foodies like us do?

We went again the very next day, rushing off immediately after church service.

The stall has no English sign, but it's clear it's the only one in the coffeeshop selling beef balls.

Our haul - for 2 people. The stall owner looked incredulously at my husband and I, and asked "how many people"?? When we replied "2" rather sheepishly, he shook his head and muttered something to himself.

The beefballs ($3 per bowl) had a great texture to them, with a lot of bite. There must have been a fair bit of tendon mixed in, and they came in a mild clear soup that was a refreshing change from the usual soy sauce base that the Teochews use for their beef soup.

Close-up of the beefballs. The slimmer mee pok with minced meat is, according to my Hakka husband, how the Hakkas do their noodles.

I loved the texture of the noodles. It was springier and less oily than the usual mee pok.

The yong tau fu ($3) was decent - I can't say that it was the best ever, but it was certainly very yummy. This stall doesn't use a lot of salt, so it's really easy to eat and the fish meat is fresh.

We also ordered a portion of the abacus discs made out of yam. This was a dish which I had never tried until getting married. The abacus was quite chewy, but rather oily, and I think my mother in law's version is probably nicer. Tasty nonethess.

Gar Lok Eating House

217 Syed Alwi Road

大浦牛肉之家 The Beef House

Open from 9am until lunchtime when they sell out

Closed Fridays

Tel: 96654919