Juz Ballz is a casual and quick dining experience by six Singaporean aspiring culinary students with dreams of being entrepreneurs.
These six are final year students of ITE’s Technical Diploma in Culinary Arts programme, which is conducted in partnership with the renowned Institute of Paul Bocuse located in the heart of France. The concept of Juz Ballz is derived from the classic French dish cromesquis. Each menu item uses commonly used ingredients in Singapore such as mantou and kaya but with French cooking techniques applied to it to create a juxtaposition appeal.
As the name suggest, Juz Ballz dishes come in forms of balls of all sizes, textures, flavours and serving styles. There is a range of sweet and savoury items to choose from.
Some of their in house signatures include
Meatballs Marinara – Pan seared meatballs coated with a layer of bright red marinara sauce in between crispy golden brown mantous and finished off with house-made spicy
Mochi Ice Cream – Assorted ice cream wrapped in delicate house-made milky snow white skin.
Coconuty Goodness – freshly roasted desiccated coconut incorporated with Japanese sweet potato mash. Filled with a mixture of gula melaka and kaya. Deep fried and finished off with more gula melaka awesomeness and freshly desiccated coconut.