Two burners · one cart · six markets
Noodles off the charcoal, handed over the second they leave the wok
We are four people, one tow-behind cart and a single sack of charcoal a night. One broth, one chilli, and whatever the morning market was willing to sell us.
Card tap only at the cart · bring your own container and we take 50c off the dish · the chalk board is the final word on what's left
On the griddle now
Tonight's board, written at 10:40 this morning
Five things, listed in the order they usually run out. When a line is crossed through on the cart, it is gone for the night — we don't hold portions back for later.
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Charcoal hor fun
Flat rice noodles pushed across a cracked-open flame until the edges catch. Dark soy, scallion, and a spoon of lard unless you tell us otherwise.
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Clay pot broth noodles
Pork-bone broth pulled since six in the morning, finished with white pepper and a jammy egg. Ask for the extra ladle of broth; it costs nothing.
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Satay sticks, six to a bundle
Chicken thigh and belly, a turmeric-heavy marinade, cooked while you stand there. The peanut sauce is coarse and savoury rather than sweet.
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Sambal okra and long bean
Charred hard on the dry side of the griddle, then tossed through sambal we grind ourselves. Tell us before we start and it goes on without animal fat.
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Kaya toast and kopi set
Thick-cut bread over the same coals, pandan kaya, a slab of cold butter and soft eggs on the side. Saturday mornings only, until the bread is finished.
Cart status
- Charcoal
- Lit at 11:00
- Broth
- Batch two, pulled at 06:15
- Chilli
- Hot — we did not mellow it today
- Wait
- 8–12 minutes at the peak of service
- Containers
- Bring your own, 50c off
- Sold out
- Fried rice, until tomorrow's rice is a day old
Everything we can cook
The full list, at the prices chalked on the cart
Nothing here is seasonal theatre. If something is missing from tonight's board it is because the ingredient was not good enough at the market that morning.
Noodles & rice
Cooked one plate at a time
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Charcoal hor fun9.50
Flat rice noodles, dark soy, scallion, lard unless refused.
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Clay pot broth noodles10.00
Pork-bone broth, white pepper, jammy egg, free extra ladle.
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Dry chilli mee9.00
Sambal through the noodles, pork lard crisp on top, broth on the side.
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Fried rice, day-old grain only8.50
Never made with fresh rice, so some nights it simply isn't on.
Off the charcoal
Grilled while you wait
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Satay bundle, six sticks11.00
Chicken thigh and belly, turmeric marinade, coarse peanut sauce.
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Belly skewers, three9.00
Fattier, slower, finished with a brush of the marinade.
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Sambal okra and long bean6.50
Charred hard. Made without animal fat if you ask early.
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Charred corn, coconut salt4.00
Rolled on the cooling edge of the grate. Always vegetarian.
Toast, eggs & drinks
Morning markets and late sittings
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Kaya toast set, two soft eggs6.00
Pandan kaya, cold butter, white pepper and soy for the eggs.
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Kopi-o, kopi-c or teh2.50
Sock-brewed, poured strong. Say "siew dai" for less sugar.
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Barley with lime3.00
Boiled each morning, kept cold in the cart's ice box.
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Cold pandan soy3.50
Lightly sweet, the only drink we make in small batches.
Saturday breakfast
Add a soft egg to any plate for 1.50 · extra chilli is free and we mean it · half portions of broth noodles for children, same bowl, less noodle
This week's rotation
Six days, six places, one cart
We tow the cart out the night before so service starts on the hour. Mondays it sits in the yard being scrubbed, and that is when the kaya gets cooked.
| Day | Market | Service | What's cooking |
|---|---|---|---|
| Tue | Lantern Row night market | 17:00 – 22:30 | Full board, satay from 18:00 |
| Wed | Dockside workers' market | 11:00 – 15:00 | Noodles and rice only, no grill |
| Thu | Lantern Row night market | 17:00 – 22:30 | Full board, tray collections from 17:30 |
| Fri | Greenbelt evening lots | 16:30 – 23:00 | Full board, satay grilling latest |
| Sat | Old Kiln morning market | 07:00 – 13:00 | Toast, eggs, kopi and broth noodles |
| Sun | Greenbelt evening lots | 16:00 – 21:00 | Full board until it sells out |
| Mon | Closed — cart in the yard | — | Scrub down, stock run, kaya for the week |
Before you join the line
How to order without losing your place
There is no ticket system and no app. Four steps, and the people behind you will thank you for knowing them.
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Read the board first
It is chalked on the left cheek of the cart. A crossed-out line means sold out, and that is not something we can be talked around.
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Order everything in one go
One person, one order, drinks included. It keeps the wait at minutes rather than quarter-hours for the whole line.
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Say your chilli and your fat
Default is hot and cooked with lard. Tell us "no chilli" or "no lard" before the wok is fired, not once the plate is up.
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Wait at the pick-up end
We call the dish, never a number. Standing close to the burners slows the whole service down, so give the cook some elbow room.
Worth knowing
- Bring a container of your own and we knock 50c off the dish.
- The cart takes card taps only, and the chalk price is the final price.
- Vegetarian works on the okra, long bean, corn and toast if you ask before we start cooking.
- Children's half portions on the broth noodles — same bowl, less noodle, less money.
- Feeding a crowd? Trays need two days' notice; the request form is directly below.
Tray pre-orders
Order a tray for a crowd
A tray feeds roughly eight people and travels well for about an hour. Tell us which day you want to collect and what you would like on it — we will write back with what is realistic from that day's board, and the price, before anything is locked in.
- Two days' notice minimum, and Thursday trays close Wednesday 20:00
- Collection at the cart during service hours only — we don't deliver
- Satay travels best; hor fun is at its best eaten standing up