Today · Tuesday Laksa lemak. Pot goes on at 06:30, first ladle at 11:00, and we stop when the pot is empty. See the board
Spruce Grove Stall 14 · north aisle
Bowls of noodles and broth lined up on a hawker stall service counter

One pot a day since the stall opened

Spruce GroveHawker Stall

We cook a single pot each morning, ladle it from eleven, and close the shutter when it is gone. No holding trays, no reheating, no second batch.

See today’s board Ask about a group pot
  • WhereStall 14, north aisle, under the green awning
  • LadlingTue–Sun from 11:00 · kaya toast from 07:30
  • PayingCash or card at the order window · bring a container for takeaway

How the queue works

Four steps, about six minutes

The line moves in one direction. Knowing the order of things is the difference between a five-minute wait and standing in the wrong half of the aisle.

  1. Step 01

    Read the chalk

    The board above the order window is rewritten each morning. If a line is crossed out, that item is finished for the day.

  2. Step 02

    Order at the left window

    Say the bowl, the spice level and whether it is dining in or taking away. Extras go on at the same time, not afterwards.

  3. Step 03

    Pay, take the chit

    You pay at the window and leave with a numbered wooden chit. Find a table while you wait; the chit holds your bowl, not the queue.

  4. Step 04

    Collect on the right

    Numbers are called at the collection window. Trays and bowls go back on the return rack beside it when you are done.

The board

What we ladle

Prices are the same whether you dine in or take away. Chilli is served on the side unless you ask for it stirred through.

Bowls

  • Laksa lemak8.50
    Coconut gravy cooked down over four hours, thick rice noodles, prawns, beancurd puffs and a spoon of sambal. Mild to hotCockles on request
  • Prawn mee soup8.00
    Clear prawn stock built from heads and shells, yellow noodles and rice vermicelli mixed, blanched greens. Wednesdays
  • Dry mee pok7.00
    Flat egg noodles tossed in chilli, vinegar and pork lard, with a small bowl of stock alongside.
  • Curry chicken noodle8.50
    Leg meat simmered in a rempah curry, potato, thick vermicelli. The mildest bowl on the board. Fridays
  • Garden laksa7.50
    The same gravy built on a mushroom and coconut base with no shrimp paste, cooked in a separate pot. Vegetarian

Sides, sweets & kopi

  • Kaya toast set4.50
    Charcoal-toasted bread, pandan kaya, cold butter, two soft eggs and white pepper. From 07:30
  • Fried beancurd skin3.00
    Crisp sheets for dropping into gravy. Best eaten within the first minute.
  • Otah stick2.50
    Spiced fish paste grilled in a banana leaf on the side burner, two to a stick.
  • Cendol4.00
    Shaved ice, pandan jelly, palm sugar poured at the counter so it does not flood the cup.
  • Kopi · kopi-o1.80
    Pulled to order. Ask for siew dai if you want it half sweet.
  • Teh tarik · iced barley2.20
    Barley is boiled each morning and finishes early on warm days.

This week at the stall

What is in the pot, and when it usually runs out

Sell-out times are an honest estimate, not a promise. Rain slows the aisle down; a market day empties us early.

  • Tue Laksa lemakThe standard pot. Cockles are added to order while the first batch lasts. Usually gone by 14:15
  • Wed Prawn mee soupStock is started the previous evening from the week’s prawn shells. Usually gone by 13:30
  • Thu Laksa lemakGarden laksa runs in a second, smaller pot on this day only. Usually gone by 14:30
  • Fri Curry chicken noodleThe gentlest bowl of the week. Good first stop if you are bringing children. Usually gone by 14:00
  • Sat Laksa lemak & otahThe largest pot of the week and the longest line. Otah comes off the grill in waves. Usually gone by 15:00
  • Sun Kaya toast morningToast, eggs and kopi only. No noodle pot, and the shutter comes down at noon. 07:30 – 12:00
  • Mon Closed — prep dayRempah is ground, stock is reduced and the market order is collected. Group pots are packed on this day. No counter service

Public holidays follow the Sunday pattern. If we sell out before the times above, the chalk board is wiped and the shutter is half-closed.

Steaming bowl of noodle soup being finished at a stall counter
The first ladle of the day, straight off the burner.

From the pot

Field notes from a small kitchen

Two burners, one steam well and a grill on the side. Everything on the board has to be possible within that, which is why the menu is short and the pot is single.

  • GrindingThe rempah is pounded, not blended. A blender heats the paste and flattens the galangal; the mortar keeps the edges rough so the oil carries more flavour.
  • StockPrawn shells from the week are roasted and reduced on Monday, then frozen in day portions so Wednesday’s soup starts clear.
  • NoodlesDelivered each morning and blanched to order in a basket, never held warm. A held noodle turns to paste in coconut gravy within ten minutes.
  • ChilliThree jars sit on the counter: mild, standard and the one we do not recommend on a first visit.

Questions

Asked at the window most days

What time should I come to be sure of a bowl?

Between 11:00 and 12:30 the pot is full and the line is short. From 13:00 onward it depends on the day — Saturday holds out longest, Wednesday is the quickest to finish. If you are travelling specially, come before one.

How hot is the laksa really?

The gravy itself is mild; the heat comes from the sambal spooned on top. Ask for it on the side and you can add it a little at a time. The standard jar is about the heat of a supermarket chilli paste, the third jar is not.

Is there anything for vegetarians?

The garden laksa is built on a mushroom and coconut base with no shrimp paste and no fish sauce, cooked in its own pot with a separate ladle. It runs on Thursdays and, when we have the burner free, on Saturdays. Kaya toast is vegetarian but contains egg and butter.

Can you cook around an allergy?

Tell us at the order window before you pay. Shellfish, peanut and gluten all appear somewhere on the board and the same steam well serves every bowl, so we can tell you honestly what a dish contains but we cannot promise a separated kitchen.

Do you do takeaway, and can I bring my own container?

Yes to both. Bring a container with a lid that seals and we will pack the gravy and noodles apart so nothing softens on the way home. We also have paper bowls, though gravy travels better in something rigid.

How far ahead do you need a group order?

Three days for anything over ten portions, and a week if you want it on a Saturday. Group pots are packed on Monday or before the counter opens, so they never take gravy out of the day’s pot. Use the form below and we will reply with what is possible.

Group pots

Order a pot for a room full of people

For offices, family gatherings and anything else that will not fit in the queue. We pack gravy, noodles and garnish separately with reheating notes.

Smallest group pot is ten portions; the largest we can carry out of the stall is forty. Collection is from the side door on a prep morning, or before the counter opens on a cooking day.

Tell us the day and roughly how many people, and we will reply with the pot size, the price and a collection time.

We answer group enquiries between services, usually the same evening. Nothing is confirmed until we reply with a collection time.