01
Order at the window
Say the dish, the spice level and whether it’s eating in or taking away. We write it on the ticket and hand you a number.
Wok noodles · Clay-pot rice · Kaya toast
Everything cooked one bowl at a time
A two-burner stall under the covered lane. We cook to order, so the queue moves in bursts — read the board before you join it and you’ll be eating in ten minutes.
When the burners are on
Opening hours
- Wednesday – Friday
- 7:00am – 2:00pmToast and kopi from open; wok dishes from 8:00am.
- Saturday & Sunday
- 7:00am – 3:00pmFull menu all day, plus the weekend clay-pot.
- Monday & Tuesday
- ClosedPrep, stock-making and market days.
Last orders go in fifteen minutes before close. If the shutter is half down, we’re cooking what’s already been paid for.
Three steps, no app
How the queue works
One line, one window, cash or card at the counter. Knowing the order of things is the difference between a five-minute wait and a twenty-minute one.
02
Wait by the rail
Noodles take about four minutes, clay-pot rice about fourteen. Stand clear of the burner side — that’s where plates come out.
03
Collect and return
We call the number, not the dish. Trays and bowls go back on the rack by the bins when you’re done so the next table can sit.
Two burners, one pair of hands. We’d rather cook forty good plates than a hundred rushed ones.
Cooked to order, all day
The menu
Four groups, short on purpose. Everything is fried, simmered or toasted when you order it, which is why we keep the list this size.
▲ Mild — warmth, no bite
▲▲ Medium — our default
▲▲▲ Hot — ask for extra chilli jam
V Cooked without meat or fish stock
Wok noodles
Plum Yonder Char Kway$7.40
Flat rice noodles, dark soy, bean sprouts, egg and a wedge of lime. ▲▲
Hokkien Prawn Fry$8.60
Yellow and rice noodles together, prawn stock, crisp pork lard on request. ▲
Laksa Bowl$8.20
Coconut and dried shrimp broth made once each morning, thick noodles, laksa leaf. ▲▲▲
Garden Mee Goreng$6.90
Tomato-chilli noodles with cabbage, tofu puffs and fried shallot. ▲▲ V
Clay-pot & rice plates
Chicken Clay-Pot Rice$9.80
Fourteen minutes over the flame for the crust at the bottom. Weekend dish; ask early. ▲
Braised Pork Belly Rice$9.20
Five-spice braise with a soy egg, pickled mustard greens and jasmine rice. ▲
Sambal Egg Rice$6.40
Two fried eggs, house sambal, cucumber and crisp anchovy on the side. ▲▲▲
Tofu & Long Bean Rice$6.80
Fried bean curd, long beans, fermented bean paste, no fish stock. ▲▲ V
Toast & small plates
Kaya Toast Set$4.60
Charcoal-toasted bread, pandan kaya, cold butter, two soft eggs and white pepper.
Half-Boiled Eggs$2.20
Two eggs in a saucer with dark soy and pepper. Add to any noodle dish.
Fried Shallot Peanuts$2.80
Warm, salted, tossed with curry leaf. Sold in paper cones while they last. V
Extra Chilli Jam$1.00
A spoon of the stall sambal in a tub. Keeps a week in the fridge. ▲▲▲ V
Kopi & cold drinks
Kopi O / Kopi C$2.10
Sock-brewed dark roast, black or with evaporated milk. Say “kosong” for no sugar.
Teh Tarik$2.40
Pulled milk tea, hot or over ice. Pulled to order, so it takes a minute.
Barley & Lime$2.60
Simmered barley water, lightly sweetened, finished with lime. V
Iced Sugarcane$2.80
Pressed each morning. When the jug is empty, that’s the day. V
Chalked up each morning
The weekday board
One extra dish a day on top of the standing menu, plus an honest note on when things tend to run out. Plan around it and you won’t be disappointed.
- Wednesday Beef Rendang RiceSlow-cooked from Tuesday’s prep day, so there is only ever one tray. Usually gone by 12:30pm
- Thursday Fish Head NoodleWhatever the morning market had; we tell you the fish at the window. Usually gone by 1:00pm
- Friday Prawn Mee DrySame stock as the laksa, served dry with chilli jam on the side. Usually gone by 1:30pm
- Saturday Clay-Pot DoubleTwo pots at once — chicken and a mushroom version cooked without meat stock. Pots stop at 2:15pm
- Sunday Pandan Kaya BakeA tray of the kaya toast filling baked into a soft cake, cut while warm. Out of the tin at 9:00am
Asked at the window daily
Good to know
The six things people most often want settled before they order.
Is there anything cooked without meat or fish?
Yes. Garden Mee Goreng, Tofu & Long Bean Rice, the mushroom clay-pot on Saturdays and the chilli jam are all made without meat or fish stock, and they go in a separate wok. The laksa, prawn mee and Hokkien fry all use shellfish stock, so we can’t adapt those.
Can I change the spice level?
Every wok dish can go up or down. Medium is our default; mild means we leave the chilli jam out of the wok and give it to you on the side. Hot means an extra spoon stirred in, which also makes the dish saltier — worth knowing before you ask for it.
Do you take cards?
Cards and contactless at the window, and cash if that’s easier. There is no minimum and no surcharge. We don’t hold tabs, so everything is settled when you order.
Can I pre-order so I don’t have to wait?
Not for one or two plates — the queue is the fastest system we have for that. For six portions or more, send the catering form below the day before and we’ll have it boxed and ready at a time you pick.
Is there seating?
We share the common tables under the lane cover, so seats come and go. Mornings before 8:30am and the hour after 1:00pm are the quietest. Everything travels well in a box if you’d rather not wait for a table.
What happens when a dish sells out?
It comes off the board straight away rather than being stretched with more water. The weekday board above lists the usual cut-off times. Toast, eggs, kopi and the rice plates are available right up to last orders.
Six portions and up
Bulk & catering orders
Office lunches, family gatherings and market stalls — we cook these outside the main service so the queue keeps moving. Tell us what you need and we’ll reply with what’s possible and the total.
- Minimum six portions per dish, maximum sixty portions a day.
- One day’s notice for noodles and rice plates; two days for clay-pot.
- Collected at the stall in foil trays or your own containers.
- Spice levels and the no-meat dishes can be split across the order.