Thongchai Meat Ball

This small shophouse parlor is known for skewered, charcoal-grilled, Thai-style meatballs (B10 each) made with either pork, pork tendon, beef or beef tendon. Unlike some other establishments, Thongchai Meat Ball doesn’t use borax (usually used to give the meatballs their bouncy texture); their firmness comes naturally from the meat the restaurant uses. Dip it in their sweet, sour and spicy sauce to take the treat to another level.