One wok · one plate at a time
A four-seat hawker stall under the blue awning at the quiet end of the market hall. We cook laksa, claypot chicken rice and wok noodles in fixed pots — and when a pot is finished, the board flips.
Service
We cook two services a day and only as much as one person can plate well. Come early for laksa, late for claypot.
Pot sizes are fixed each morning: forty bowls of laksa, twenty-four claypots. When a pot is finished we chalk it off the board rather than stretch it, so the last bowl tastes like the first.
The board
The board is short on purpose. Everything is cooked to order on a single burner, so dishes arrive one plate at a time rather than all together — tell us if you would rather wait and eat as a table.
Coconut gravy on prawn-shell stock, thick rice noodles, laksa leaf, half egg.
SignatureEgg and rice noodles finished hard in the wok, squid, crisped lard, lime.
Eight-hour brisket, flat rice noodles, pickled green chilli, coriander stem.
Black vinegar and chilli, minced pork, fish ball, soup served alongside.
Dark soy, salted fish, lap cheong, rice crisped against the pot. Twenty minutes.
Evening onlyCoconut rice steamed in pandan, daily sambal, fried anchovy, peanut, egg.
Honey-glazed pork shoulder sliced thick, blanched greens, pot rice.
Four to a paper cone, batter ground with whole prawn, chilli vinegar.
Blistered in the wok with the morning sambal and dried shrimp.
Dark roast pulled through a sock. Black, or with evaporated milk.
Boiled each morning, lightly sweetened, served over ice.
Heat grading: mild · standard · extra Vegetarian sambal on request Ask about the day's off-board pot
Field notes
Three decisions shape everything on the board. They also explain the waits, the fixed pot sizes and why the chilli tastes different on a Friday.
Pork bone and dried anchovy go in at five and sit at a bare tremble for four hours — skimmed, never boiled hard, so the broth stays clear enough to read the noodle through.
Noodles are fired singly over a single burner. It is slower than batching and it is the whole point: the pan stays dry and hot, so the noodle takes on smoke instead of steam.
Dried chilli soaked soft, belacan toasted until the hall complains, then ground in a granite mortar. Each batch is tasted and graded, so ask for the level rather than the number of chillies.
Group pre-order
Office lunches, family gatherings and shared tables are worth planning. Send the headcount and the day and we will set aside pots, pack them in insulated vessels and tell you a collection window.
