Gumbo Mee
$14Egg noodles pulled through a dark roux gravy with okra, smoked sausage, celery and a spoon of file. The roux is made in one batch each morning and never carried over to the next day.
Stall 14, the covered hall
Creole heat,hawker speed
Two woks, one chalk board, and a dark roux that goes on at nine in the morning. We cook Louisiana flavours at market-stall pace — ordered at the window, eaten at the long tables, trays back on the rack.
The board
Six lines, two signatures, no substitutions
A short board cooks faster, so we keep it short on purpose. Everything below is cooked to order in the wok except the skewers, which come off the grill bar beside it.
Charred Dirty Rice
$12Day-rested rice pushed hard against the wok until the edges catch, then folded with trinity, dark spice and scallion. Ask for it plain, with chicken liver, or with an egg laid over the top.
Rest of the board
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Sambal Étouffée Roti$13
Thickened étouffée spooned onto a hand-slapped roti, folded at the window so it holds while you walk to a table.
Heat 3 of 4 -
Crawfish Hor Fun$16
Wide rice noodles in a silky gravy with crawfish tails. Only chalked up on the days the boil delivery actually lands.
Market days only -
Blackened Tofu Kway Teow$12
Pressed tofu blackened in cajun spice, flat noodles, bean sprouts and a soy-vinegar finish. Cooked in the shellfish-free wok.
Vegan -
Pickle-Brined Pork Skewers$4 each
Two days in a pickle brine, then over the grill bar. Sold singly so you can add one to a bowl.
Grill bar
Sides, drinks and the sweet end
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Charred Okra, Lime Salt$5
Blistered dry in the wok, no batter, finished with lime salt.
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Chicory Iced Coffee$4
Brewed long and cut with condensed milk. Say the word and we leave the milk out.
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Calamansi Sweet Tea$3
Sweet tea with calamansi instead of lemon. The best thing to drink after the roti.
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Beignet Ends, Sugar Bag$5
Offcuts from the morning dough, fried to order and shaken in a paper bag of sugar at your table.
Until they run out
Heat 1–2
Warm and aromatic. Pepper you can taste but not feel the next morning. Fine for most first-timers and for children sharing a bowl.
Heat 3
Proper sambal heat that builds. Order a sweet tea with it. We can pull the sambal back to a 2 if you ask at the window.
Heat 4
Only by request, and only on the roti or the rice. Ask for “the back jar” and we will add it on the side rather than cook it in.
The window
How a bowl gets from the wok to your table
No app, no table service, no queue tickets. If you have never eaten in the hall before, this is the whole system in four steps.
Step 01
Read the chalk first
The board above the window is the real menu. Anything wiped off has finished for the day, so decide before you reach the front.
Step 02
Order and pay at the left window
One window does both. Say your heat level here, and tell us then if you need the shellfish-free wok.
Step 03
Watch the clip rail
Your number goes on the rail above the pass. Find a seat at the long tables and come back when it is called.
Step 04
Trays back on the rack
Stack trays and bowls on the rack by the water station. It keeps the tables clear for the next sitting and the queue moving.
Eating in the hall
Shared tables, quick turns
The hall seats everyone at long communal tables, so sitting down beside strangers is normal here. Lunch turns over fast between noon and half past one; if you want a slower bowl, the quietest stretch is the hour before four.
Takeaway goes into lidded containers, but noodles travel better than roti — the roti is best eaten within a few minutes of leaving the pass.
Weekly rhythm
What gets made on which day
The stall follows the prep, not the other way round. Roux, dough and brine each take their own time, so the board shifts through the week.
- Wednesday Roux day. Gumbo mee leads the board and the brine goes on for the weekend skewers. 11:00 – 20:00
- Thursday Crawfish hor fun is chalked up if the boil delivery lands in the morning. 11:00 – 20:00
- Friday Skewer night. The second wok and the grill bar both open from late afternoon. 11:00 – 20:00
- Saturday Full board. Roti dough from ten, second batch only if the morning allows. 11:00 – 20:00
- Sunday Short board and beignet ends from opening, until the dough is gone. 11:00 – 18:00
- Mon & Tue Stall dark. Market runs, stock down, knives and woks seen to. Closed
Good to know
Questions we answer at the window every day
How spicy is spicy here?
Our scale runs one to four. One and two are aromatic rather than hot; three is real sambal heat that keeps building; four is only added on the side by request. Heat is set when you order, so say the number at the window and we will cook to it.
Can you cook around shellfish?
Yes. One wok stays shellfish-free all day and the blackened tofu kway teow is always cooked in it. Tell us when you order rather than at the pass, because the gravies share ladles once service is running.
Is there anything on the board for vegans?
The blackened tofu kway teow is vegan as it comes, and the charred okra is vegan if you skip the lime salt butter. The calamansi sweet tea is fine too. The roux-based dishes are not, and we would rather say so than improvise a version that is worse.
Can we order a smaller portion for a child?
We do a half bowl of charred dirty rice at a lower price, cooked at heat one with no pepper added at the end. Ask for a half rice at the window. Noodle dishes do not halve well, so we serve those whole and give you an extra bowl to split.
How long is the wait when the hall is busy?
Expect around ten minutes from window to number called through the lunch rush, and five or less outside it. Rice plates come faster than noodle bowls, and roti is the slowest line because each one is slapped and griddled to order.
What happens when something sells out?
It comes off the chalk board and stays off until the next trading day. We cook from a single morning batch of roux and dough rather than topping up mid-service, which is why coming before the late evening matters for the roti and the beignet ends.
Can I bring a big group to the hall?
Groups of up to six usually find space on the long tables if you arrive outside the lunch rush. Anything larger is easier as a pre-ordered tray — it comes out of the kitchen in one go instead of six separate numbers on the rail.
Group trays
Feed six or twelve from one tray
Trays are the same cooking, portioned into a single lidded tray with sides and sauces packed separately. Good for a shift lunch, a studio, or a table that does not want to queue six times.
- Six or twelve portions, from the lines running that day
- Heat set per tray, with the hot jar packed on the side
- Collected from the window at a time we agree
- Two trading days of notice, or three for a Saturday