This Hot Guy Makes Awesome Beef Balls in Bangkok Hospital!
It was nearing the end of my Bangkok trip, I was very bloated from all the eating, plus the humid weather made me very sleepy. We were walking around Central World enjoying the aircon, when YC said he die die must bring me to Bangkok hospital to makan. I immediately responded,”CHOY! Touch wood, I don’t want to go to a hospital to eat!” Eventually, we ended up at a quiet alley off Bangkok Hospital.
We ordered the beef noodle soup – nothing odd, nothing crazy, nothing I hadn’t had before. The soup was very light with some tender beef, a few beef balls and crunchy beansprouts. It is always served hot with a mild meaty aroma, ready to be doused with a choice chili flakes, vinegar, or sprinkle of sugar.
I guess it was a good change to have something light after all the feasting for the past few days. But, I wasn’t very impressed about travelling all the way here just for that. Until I saw this hot guy walked past us…
“WHO IS HE?” I asked. YC gave me a smirk, “He’s the owner of the shop.”
Meet 36-year-old onwer Tong, who took over his grandmother’s business selling hand made beef balls. He took over the stall and makes about 10,000 beef balls everyday, each one is juicy and bouncy coated with sweet and sour sauce. He is, by far, the most handsome hawker I have ever met.
Now, this is something. Last year, the whole internet world was hunting for pretty boys at traditional markets in Taipei. Feeling unlucky, I have never come across a handsome one throughout my food writing career. But this one, I can safely categorise him as “Zara-grade male model”.
Sorry, I digress. What were we talking about? Oh yes, meatballs! You might think grilled meatballs will be good no matter where you eat them. But a lot of street stalls cannot meet our expectations. If you are a fan of beef meatball, you should trek to this noodle stand for a few sticks. They are made from meat that is ground to a smooth and very sticky paste, formed into small spheres, grilled over an open flame and slathered in a sweet chili sauce. No flour is added, Tong re-assured me. The texture? If you throw one on the ground, it will bounce. Just like Stephen Chow’s pissing beef balls in his “God of Cookery” show. No wonder so many rich tai tais come here for the meatballs (or maybe to take a peep at Tong)!