Chargrilled meat and greens resting on the stall's cutting board before service.

Open wok · rice pots · charcoal

Smoke first, plates second, queue keeps moving.

Two woks, three claypots and a charcoal grill, cooked to order in front of you. Everything on this page is what we actually cook — no pictures of food we don't serve.

Read the board How ordering works

From the pot Claypot chicken rice Rice crusted on the base, dark soy, spring onion. Cooked in batches of six. 12.00
From the wok Char kway teow Flat rice noodle, egg, garlic chive, cooked one plate at a time. 11.00
From the stockpot Bone broth noodle Twelve-hour broth, wheat noodle, white pepper, pickled mustard. 10.50

Wok-tossed vegetables and herbs packed into a takeaway bowl at the stall.

The board

What the woks are cooking

Prices are per plate. Heat is marked with pips — ask for it milder and we will hold the chilli paste back, or hand you the jar to use yourself.

Rice pots are cooked in batches and take about fifteen minutes. Wok plates come out as they are cooked, so a group may not be served together.

Wok plates

Char kway teow 11.00 Flat rice noodle, egg, garlic chive, bean sprout, dark and light soy.
Ginger scallion greens 9.00 Seasonal leaf greens, young ginger, scallion oil. Vegetarian as cooked.
Chilli tamarind prawn 14.50 Shell-on prawns, tamarind, toasted chilli. Served with a finger bowl.
Salted egg tofu 10.50 Silken tofu, curry leaf, salted egg yolk sauce. Contains egg and dairy.

Rice pots

Claypot chicken rice 12.00 Thigh meat, dried mushroom, dark soy, crisp rice crust. Fifteen minutes.
Charcoal pork rice 13.00 Grilled over the coals, sliced onto rice with pickled cucumber.
Mushroom clay rice 11.00 Three mushrooms, soy, sesame. Our standard vegetarian pot.
Half pot, two bowls 7.50 A smaller pot split into two bowls. Only while the batch is still on.

Soup & sides

Bone broth noodle 10.50 Twelve-hour broth, wheat noodle, white pepper, pickled mustard green.
Charcoal skewers, three 8.00 Chicken or mushroom, cumin and chilli rub. Grill opens around 17:00.
Cucumber in vinegar 4.00 Smashed cucumber, rice vinegar, garlic. Good against the chilli.
Extra rice 2.50 Plain steamed rice, one bowl. Free with any soup if you ask.

Drinks

Iced barley 3.50 Boiled each morning, lightly sweetened. Ask for it unsweetened.
Chrysanthemum tea 3.50 Served cold from the urn, or hot in a paper cup on request.
Kopi, thick 3.00 Dark roast with condensed milk. Say "kosong" for no sugar.
Bring your own bottle No charge We will fill it with barley or water at no charge while the urn lasts.

At the window

How the queue actually works

One line, two woks and a grill. Knowing the order of things will get you fed faster, especially in the middle of the lunch rush.

01

Order and pay at the left window

Tell us the dish, the heat level and whether it is eat-in or takeaway. You will be given a numbered wooden tag.
02

Wok plates first, pots on the batch

Wok plates land in three to five minutes. Rice pots only leave when the batch is done, so a pot ordered late may wait for the next one.
03

Collect at the right window

Listen for your number, hand back the tag. Chilli paste, black vinegar and extra pepper sit on the shelf beside the collection window.
04

Return trays, keep the tag moving

Stack trays on the rack by the bins. If we are out of a dish, the board gets crossed through rather than quietly substituted.

Trading week

Which pots run on which days

The wok plates run every trading day. Pots, broth and charcoal rotate, so check the day before you make a special trip for one dish.

Weekly cooking rotation and service windows
Day	On the fire	Service
Tuesday	Wok plates, claypot chicken rice, bone broth noodle.	11:00 — 15:00
Wednesday	Wok plates, mushroom clay rice, bone broth noodle.	11:00 — 15:00
Thursday	Wok plates, claypot chicken rice, charcoal grill from late afternoon.	11:00 — 20:00
Friday	Full board, both pots, charcoal grill, tamarind prawn while the catch lasts.	11:00 — 20:00
Saturday	Full board, charcoal grill from midday, half pots for sharing.	10:30 — 20:00
Sunday	Broth and rice pots only. The woks rest and the stock goes on.	10:30 — 14:00
Monday	Closed. Market day for produce, and the day we clean the grill properly.	Closed

Sells out firstClaypot chicken rice, most days by 13:30. The mushroom pot usually lasts longer.
VegetarianGinger scallion greens, mushroom clay rice and mushroom skewers are cooked without meat stock. Ask and we will use a clean wok.
ContainersBring your own and we will fill it. It keeps the noodles from steaming soft on the walk home.
Quiet hourJust after 14:00 is the calmest stretch if you would rather not queue.

Large orders

Trays for a crowd

Office runs, family gatherings and long tables. Send the date, the headcount and roughly what you want on it, and we will come back with what the woks can realistically manage that day.

Trays start at ten portions and are cooked in the hour before collection.
Rice pots travel better than noodles; we will tell you if a dish will not hold.
Large orders are cooked around normal service, so early notice helps.