One pot of broth, cooked overnight, served until it's gone.

Six things we cook well, and a few to go with them

Every bowl can be ordered soup or dry. Ask for extra noodles, less oil or no spring onion at the counter; there is no extra charge for changes.

House broth noodles

$6.50

Soup · the bowl most people start with

Egg noodles, sliced char siu, a soft-set egg and greens in overnight pork bone broth.

Mild

Dry chilli-oil noodles

$6.00

Dry · broth served on the side

Noodles tossed in black vinegar, garlic lard and our chilli oil, finished with minced pork.

Spicy

Wok egg fried rice

$5.50

Rice · add a fried egg on request

Day-old rice fried hard over high heat with egg, spring onion and a little pork floss.

MildVegetarian option

Pork & prawn dumplings

$5.00 / 6 pcs

Folded each morning · boiled or in soup

Thin wrappers, pork and prawn filling, served with ginger vinegar or dropped into any bowl.

Contains shellfish

Today's special pot soup

$7.50

Changes by day · see the day board

A second, slower soup served with rice or noodles. Once the pot is empty it is gone until next week.

Greens & tofu noodles

$5.50

Vegetable stock · made in its own pot

Egg-free rice noodles, silken tofu and blanched greens with sesame and fried shallot.

Vegetarian

What happens before the shutters go up

There is no shortcut stock in the pot. The broth follows the same four steps every night, which is why the stall rests on Mondays.

1. Blanch the bones

   Evening, before closing

   Pork bones are blanched and rinsed clean so the finished broth stays clear, not cloudy.

2. Simmer overnight

   Low heat, lid ajar

   Bones, dried anchovy, soybeans and charred onion sit at a bare simmer through the night.

3. Skim & season

   First light

   The pot is skimmed, strained and seasoned by taste. Only then does the stall open.

4. Wrap in paper

   Every takeaway

   Noodles are wrapped dry in waxed paper and broth goes in its own tub, so nothing turns soft on the way home.