Spruce Lane Hawker Stall — wok plates, noodle bowls and daily broth

Service windows

When the wok is lit

Three services a day, each with a different board. Come at the edges of a window if you are short on time — the queue is at its longest in the middle.

Morning07:30 – 11:00 Mee goreng, kaya toast sets and kopi. Quietest service of the day; the griddle is free so toast comes out in a minute or two.
Lunch11:30 – 14:30 The full wok board plus all four noodle bowls. Heaviest queue sits between 12:15 and 13:00 — before or after that you will wait a fraction of the time.
Supper17:00 – 20:30 Wok plates, satay off the back grill and cold barley. Soups finish early in this window because the morning pot is not re-made.
MondayClosed Market cleaning day. The sambal for the week is cooked at home that afternoon.

The board

Four runs, written up fresh each service

Everything below is cooked after you order it. Heat, noodle type and protein can be adjusted at the counter — just say so while you are ordering, not after the plate is in the wok.

Wok plates

Fired single-portion over high flame. Served with a lime wedge.

Char kway teow7.80

Flat rice noodles in dark soy with cockles, bean sprouts and crisp pork lard. Ask for it without cockles if you prefer.
Hokkien prawn meespicy8.40

Yellow noodles and bee hoon braised in prawn-head stock. Sambal comes on the side so you set the heat.
Sambal fried ricespicy7.20

Day-old jasmine rice with long beans and anchovies, topped with a soft fried egg.
Beef hor fun9.00

Wide rice noodles charred first, then dressed in gravy thickened at the pass. Spring onion over the top.

Noodle bowls

Broth from one morning pot. Once it is gone, the line comes off the board.

Prawn noodle soup8.00

Shells and pork bones simmered from four in the morning. Usually finished by mid-afternoon.
Fishball mee pok6.60

Flat egg noodles, hand-rolled fishballs and a clear anchovy broth. Available dry with vinegar and chilli.
Laksa lemakspicy8.20

Coconut gravy built on our own rempah, thick rice noodles, prawns and a spoon of laksa leaf.
Minced pork noodles, dry7.00

Tossed in black vinegar and chilli paste with a small bowl of broth alongside.

Sides from the back grill

Short waits; good if the wok queue is long.

Satay, six sticks7.50

Chicken or pork, grilled over charcoal with peanut sauce, cucumber and raw onion.
Ngoh hiang platter6.00

Five-spice pork rolls, prawn fritter and bean curd skin, cut to share.
Otak-otak, two parcelsspicy4.80

Spiced fish paste wrapped in banana leaf and grilled until the edges blister.
Kaya toast set4.20

Charcoal-toasted bread, cold butter, pandan kaya and two soft-boiled eggs. Morning service only.

Drinks

Poured at the side counter so you can order them separately.

Kopi O or kopi C1.80

Sock-brewed and strong. Say kosong and it comes without sugar.
Teh tarik2.20

Pulled between two mugs until the top carries a proper head of foam.
Barley with lime2.00

Boiled each morning, chilled, finished with lime. The usual antidote to the sambal.
Sugarcane, pressed to order2.60

Pressed while you wait, so allow an extra minute at peak lunch.

Prices are per plate or bowl and include the plate itself. Takeaway containers carry a small charge. If a line has been wiped off the board for the day, the counter will tell you before you pay.

Field notes

Three things that decide how a plate tastes

If you want to know whether this stall is worth the queue, these are the only three answers that matter.

The wok comes first

One carbon steel wok, seasoned daily and never washed with detergent. It sits over a high flame so each plate takes under three minutes and picks up the smoky edge that disappears the moment food is cooked in batches.
Stock, not powder

Prawn shells, pork bones and a handful of dried anchovies go into the pot before dawn and simmer until the market opens. We make one pot. When it is finished the soup lines come off the board rather than get stretched with water.
Chilli is made on Mondays

The sambal is pounded in one batch on the closed day: dried chilli, shallot, belacan and a long slow fry. It is served on the side on most dishes so the heat is yours to set, not ours.

A finished plate of stir-fried noodles with greens and chilli, resting on the stall counter — Plated to order

Several hawker dishes and side plates spread across a shared table — Shared table

Simple seating and tables in a covered cooked-food hall — The back row

Visit guide

Asked at the counter most days

Open any question. Everything stays readable with the panels closed.

What is the best time to come if I only have twenty minutes?

Arrive before 12:10 or after 13:05. Inside that hour the wok runs a single plate at a time and the wait can reach fifteen minutes on its own. If you are truly pressed, order from the back grill — satay, ngoh hiang and otak-otak are already cooking.

Can you cook anything without pork or lard?

Yes, with limits. Char kway teow, fried rice and hor fun can be made without lard crisps and with chicken instead of pork. The prawn and fishball broths both contain pork bones and cannot be changed, so those two bowls are not suitable.

Is there a vegetarian plate?

We cook a vegetable bee hoon with bean curd, cabbage and mushroom on request. It is fried in the same wok as meat dishes, so it is vegetarian by ingredient rather than by separate equipment — worth knowing if that matters to you.

How spicy is the sambal, honestly?

Hot, and it builds. A level teaspoon is enough for most people on a full plate. Dishes marked spicy on the board arrive with the sambal served on the side so you can add it gradually, and a cold barley with lime takes the edge off faster than water.

Can I take a wok plate away?

You can, and a small container charge applies. Fried noodles travel reasonably well for about fifteen minutes. Soup bowls are packed with the broth separate so the noodles do not swell on the way home.

Do you cook for parties and office lunches?

Yes, in trays rather than single plates, from twenty servings upwards. Wok dishes, satay and ngoh hiang work best; soups do not travel well in volume. Send the details through the crowd orders form below and we will reply with what suits your numbers.

What happens when something sells out?

It comes off the board for the rest of the day. Soups go first because there is only one pot. The counter will tell you what is finished before you order, and nothing is topped up or re-thickened to stretch it.

Is there anything mild enough for children?

Fishball mee pok, kaya toast sets and plain fried rice are all mild as cooked. Any plate can be made without chilli paste in the wok — mention it when you order and a smaller portion is no trouble.

Crowd orders

Feeding twenty or more

Tell us the date and the headcount and we will come back with a tray plan, a price and a collection time. Replies go out at the end of the same service day.

From twenty servings. Below that we would rather cook you plates at the counter.
Trays travel best. Wok dishes, satay, ngoh hiang and fried rice; soups stay at the stall.
Three days’ notice. Sambal and stock are batch jobs, so short notice limits the menu.