While XXL begedils aren’t new, we still did a double take when we spotted the fist-sized deep-fried mashed potato ball at hawker stall Syifa’ Satay in Makansutra Gluttons Bay. Not only is it enormous, it’s served in a bowl of mee soto capped with decadent frothy deep-fried omelette. Here, it’s christened Kentang Ball (kentang means potato in Malay). 

No part of this story can be reproduced without permission from 8days.sg.

Sheila (far left) and Farida (second from right)

Muslim-friendly Syifa’ Satay, located at Makansutra Gluttons Bay, introduced kentang balls to their menu in 2022. The idea came from the joint’s co-owner, Sheila Tan, 41, who runs the biz together with ex-Talent Time winner Farida Dollah (the 1978 telecast of the popular show on Ch 5). The pair started their biz in 2019, after buying over the biz (originally named Alhambra Padang Satay) from its late founder, whom Sheila worked under for over 10 years. Sheila tells us they’d been selling begedil all along, and one day decided to experiment with the popular snack. “One begedil is not enough for me ’cos I love potatoes a lot. So I thought, why not make a bigger begedil and call it a kentang ball?” she says.

What’s a kentang ball ($8)? 

While kentang balls (essentially massive begedils) aren’t exactly new - they’ve been spotted at a few other hawker stalls like Rosy & Nora, they’re relatively uncommon.

To prepare kentang balls, mashed potato and lots of minced beef are packed together into a large orb, coated in an eggy batter, deep-fried, then plopped into a bowl of mee soto broth (without noodles and meat, just bean sprouts).

Deep-fried egg cloaking the large kentang ball

However, Sheila says Syifa’ Satay’s kentang balls are slightly different from those elsewhere. She explains: “We add on the extra egg ‘cap’ on top (deep-fried omelette consisting of two eggs per bowl), and our kentang ball is slightly bigger than those outside. Our [mee soto] broth is different too”.

Plain mee soto with shredded chicken or beef, $6 Sheila says her soto soup is made fresh daily with “special ingredients” like kiam chye (salted vegetables). Regular begedil, $1

Kentang ball vs begedil 

Compared to a typical begedil, kentang balls are significantly larger, and come stuffed with minced beef. Sheila says a regular begedil at Syifa’ Satay ($1) is the size of a large egg, while her kentang balls ($8) are thrice the size, comparable to that of an orange or baseball.

When they first introduced kentang balls to their menu, Sheila says customers were taken aback by its size: “Their first reaction was, ‘Wow, so big ah!’, and others said it’s shiok”.

She adds that these mammoth potato balls are now as popular as the smaller begedils at her shop. “Most customers who eat mee soto would pair it up with a [regular] begedil, but kentang balls are actually considered a meal in itself [and thus served sans noodles in the soto],” she says.

Syifa’ Satay’s other signature dishes include Satay, of course (from $11 for 10 sticks). The stall will be open throughout the National Day weekend, and is offering a limited-edition Tau Pok Filled Begedil ($5.90), only available till 11 August. 

Syifa’ Satay is at #01-15C 8 Raffles Ave, S039802. Open Tue - Sun 3pm - 10pm. Closed on Mon. Tel: 9234 2340. More info via Facebook and Instagram.

Photos: Syifa’ Satay

No part of this story or photos can be reproduced without permission from 8days.sg.

8days.sg is now on #tiktok! Follow us on www.tiktok.com/@8dayseat.