One stock, all morning
Prawn shells, pork bones and charred shallots go into a single pot at 4am. Every bowl on the board is built from it, so the flavour is the same at opening and at the last ladle.
Charcoal wok · Clay pot · Hand-pounded sambal
One stall,
one flame,
six bowls a day
Woven Light is a two-person hawker stall. We light the charcoal before dawn, simmer one stock, and cook until the pot runs dry. No freezer, no shortcuts, no second service.
Wed–Sun, 7am–2pm Closed when the pot empties
Today at the stall
What the queue is for
Three things worth knowing before you stand in line. We would rather set expectations than hurry you at the counter.
Cooked to order, one wok
Noodles hit the charcoal wok only once you order. That means about six minutes of waiting at a quiet hour, and a little longer when the lane fills up.
We sell out, honestly
We prep a fixed number of portions. When the lantern above the counter goes dark, the kitchen is finished for the day — usually well before closing time.
The board
Menu
Short by design. Bowls are a full portion; ask for a small bowl and we will price it down. Heat runs mild unless you ask for the back-of-the-pot sambal.
Signature
Clay Pot Laksa Lemak
Thick rice noodles in coconut prawn gravy, finished in a clay pot so the top catches and crisps. Served with laksa leaf, a halved egg and a spoon of chilli jam on the side.
$8.00Bowls & Plates
Charcoal Wok Hor Fun
$7.50Wide rice noodles seared hard for wok smoke, egg gravy, choy sum.
Burnt Chilli Prawn Mee
$9.20Yellow noodles, three head-on prawns, stock reduced twice, charred chilli.
Rattan Smoke Chicken Rice
$6.80Poached chicken rested over smoking rattan, ginger rice, dark soy.
Dry Mee Pok, Stall Style
$7.00Flat egg noodles tossed in chilli vinegar with a small bowl of stock.
Sides & Drinks
Kaya Butter Toast Set
$4.50Charcoal-toasted bread, pandan kaya, cold butter, two soft eggs.
Achar, Small Jar
$3.00Cucumber and carrot pickled with peanut and sesame. Made weekly.
Iced Kopi Gula Melaka
$3.20Dark roast coffee, palm sugar syrup, condensed milk on request.
Barley & Lime
$2.60Boiled each morning, lightly sweetened, poured over plenty of ice.
From the kitchen
Three hours before you queue
The stall has run the same way since our grandmother handed over the wok: buy small, cook fresh, finish early.
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Stock at first light
We buy only what one morning needs, then the pot goes on at 4am and is never topped up with water.
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Wok at full flame
Charcoal, not gas. It takes forty minutes to come up to heat and gives the smoke you cannot fake.
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Sambal by hand
Dried chilli, belacan and shallots pounded in a granite mortar each morning. Coarse on purpose.
Visiting
When to come
Look for the woven lantern above the counter. If it is lit, we are still cooking.
Trading hours
- Wednesday – Friday
- 7:00am – 2:00pm
- Saturday
- 7:00am – 3:00pm
- Sunday
- 8:00am – 1:00pm
- Monday & Tuesday
- Closed — prep days
Quietest between 10am and 11:30am. The laksa pot usually goes early on Saturdays, so come before noon if that is what you are after.
Before you order
Is there a vegetarian bowl?
Yes — a mushroom and fermented bean version of the hor fun, cooked in a separate pan with its own stock. Please ask for it by name, as it is not on the board every day.
How spicy is the sambal?
The bowls go out mild. The pounded sambal sits in a jar on the counter and is properly hot, so add it a little at a time. We will not be offended if you skip it.
Can I order several bowls at once?
Up to four is no trouble. Beyond that, the wok holds up the queue — send a catering enquiry instead and we will cook it in pots the night before.
Catering & large orders
Feeding a crowd
We cook party pots for gatherings on our closed days. Tell us the date and the headcount and we will reply with what the pot can hold and what it will cost.
- Pots from twelve portions upward, laksa or hor fun.
- Sambal, achar and condiments packed separately.
- A week’s notice is ideal; we take one booking a day.