Chef Timon Balloo likes big, bold flavors. And that’s exactly what he’s serving at his new West-Indian-inspired street food concept, Balloo Wallah. But beyond the vibrant flavors of his samosa and curry-laden menu, he’s got his go-to Miami spots that pack flavor punches that keep him coming back for more. Below are chef Timon’s favorite spots around The Magic City, depending on what he’s craving, plus some tips on enhancing the dine-in experience.
NBRHD: What’s your favorite pantry sauce to add to delivery food?
Timon Balloo: Chili garlic paste, sriracha, and garlic aioli.
Any tips on making plating delivery food so it looks nice for the ‘gram?
TB: Yes – plate it like what you’d expect it to look like in a restaurant by the chef, don’t just plop it on the plate. It elevates the experience and adds value to the time spent waiting to get it.
Do you have a simple cocktail recipe for people to make at home when they order Balloo Wallah?
TB: Always great to have a beer or White Claw with a splash of tropical juice like mango or passionfruit. You want bubbles, sweetness, and acidity to take your experience to the next level.
If someone wanted to have movie night at home and order Balloo Wallah, what movie would you recommend?
TB: Slum Dog Millionaire or The Hundred-Foot Journey.
Chef Timon Balloo’s Reorder
Something noodle-y: I love Panya Thai in North Miami. We order Radna and Pad See Ew, but don’t forget about the curries.
Something fresh: The clean flavors of Itame in the Design District. We order all the ceviches and rolls but really love the pulpo.
Something you can eat with your hands: Sanguich de Miami from Sanguich de Miami. I also order Pan con Bistic and Ham Coquettas.
Something comforting: My childhood favorite is dim sum. We love China Pavilion in Pembroke Pines. We order chicken feet, Chung fun (rice paste), and all the dumplings.
Something that’s good for leftovers: “We love a good Pollo a la Brasa or Peruvian roast chicken with all the sauces. A landmark Miami chain is La Granja, and it’s a go-to for a solid lunch, dinner, or next day soup.”