Wok noodles, claypot rice and a special that changes every day of the week.
Two woks and a row of claypots, cooked to order at one counter. The short menu stays the same all week, and each day adds one dish that comes back seven days later.
- Open
- Tue – Sun
- Wok fires
- 11:00 – 20:00
- Claypot
- From 17:00
- Closed
- Mondays
One extra dish a day, back round next week.
Specials cook alongside the regular menu until the batch runs out. Come on the same weekday and you'll find the same dish.
- MON
Closed
Woks are re-seasoned and the week's stocks go on the stove.
- TUE
Sambal kangkong fried rice
Water spinach and house sambal tossed through day-old rice. Medium heat.
- WED
Hokkien prawn mee, wet style
Yellow and rice noodles simmered down in prawn-head stock.
- THU
Black-bean pork ribs claypot
Evening only, from 17:00. Allow about 25 minutes.
- FRI
Seafood crispy noodles
Pan-crisped egg noodles under a silky egg and seafood gravy.
- SAT
Double-egg hor fun
Flat rice noodles with a fried egg on top and egg-thickened gravy beneath.
- SUN
Pork-bone noodle soup
A clear broth that simmers from early morning. When the pot's empty, it's done.
Counter, number, table, tray rack.
A single queue, one cook per wok, and a number called out when your plate is ready.
- 1
Check the orbit
Today's special is chalked on the board above the counter. If it's crossed out, it has sold out.
- 2
Order & pay
Order by number, mention any spice or allergy needs, pay, and take a numbered clip.
- 3
Take a seat
Put the clip on your table where we can see it. We'll bring the plate over or call your number.
- 4
Return the tray
Leave trays and crockery at the return rack so the next table is ready sooner.
Quietest11:00 – 11:45 and 14:30 – 17:00. The wok queue usually moves in minutes.
Busiest12:00 – 13:30 on weekdays. Expect roughly a 15-minute wait for wok dishes.
Sells outThe claypots and Sunday soup are cooked in fixed batches. Come early for those.
What happens behind the counter.
Rice cooked the day before
Fried rice starts with rice cooked the day before and cooled overnight, so the grains stay separate in a very hot wok. The woks are never washed with soap. They're scrubbed, dried over the flame and oiled again every Monday.
Sunday's pot
The pork-bone broth for the Sunday soup goes on before opening and simmers until service. We make one pot. When it's empty, the Sunday special is finished for the week.
Questions people ask at the counter.
Can I have a dish less spicy, or spicier?
Yes. Everything is cooked to order, so we can leave out the chilli or add sambal on the side. Please say so when you order, because it can't be undone once it's in the wok.
What can vegetarians eat here?
The mushroom & tofu claypot is vegetarian as served. Blanched greens and egg fried rice can be made vegetarian with garlic oil instead of oyster sauce or lard. The woks are shared, so we can't promise there's no trace of meat.
Do you handle allergies?
Our kitchen uses soy, wheat, egg, shellfish, fish and sesame. Tell us about any allergy when ordering and we'll tell you honestly which dishes we can adjust. We share woks and utensils, so we can't guarantee a dish is allergen-free.
Can I take food away?
Yes, every dish can be packed. You're welcome to bring your own container and we'll fill it at the same price. Claypot rice is packed with its crust, but it's at its best eaten straight from the pot.
How do I pay?
We take cash and card at the counter. We pay close attention to the queue, so it helps if one person pays for a group's order.
Can I reserve today's special or a claypot?
We don't hold same-day plates, because the batches go to the people waiting in the queue. For 10 or more people, send a tray enquiry below and we'll set a batch aside for that date.
Feeding ten or more? Ask ahead.
We fry large trays of noodles and rice for office lunches, family dinners and celebrations, and collection is at the stall.
- Give us at least three days' notice.
- Trays come from the regular menu and the day's orbit dish.
- We confirm what we can cook for your date before anything is fixed.