Today Wok on at 11:00 · the laksa pot is usually finished by 13:30 · trays for ten or more need two days’ notice — send the order-ahead sheet.
Yarrow GroveHawker Stall
Four burners · one freezer · no warming lamps
Cooked at the counter, sold until the pot is empty
Yarrow Grove is a small market stall. Bowls go into the wok when you order them, braises are cooked once in the morning, and when a pot is finished we cross it off the board rather than stretch it.
Last wok order fifteen minutes before close · bring your own container and we will fill it
The board
What is cooking this week
Prices are per bowl or plate, paid at the counter. Heat marks are ours, not a dare: ask for the sambal on the side and we will send it on the side.
Field notes
How the stall actually runs
The day starts at the wholesale aisle before the market opens. We buy what looks right that morning, which is why the vegetable plate changes and why the board occasionally loses a line by lunchtime. Nothing is held over to the next day.
A stall is a small machine. Four burners, one freezer, and whatever the morning market will sell you — so the menu follows the market, not the other way round.
Sambal is pounded on Tuesdays and Fridays and tastes different at the end of the week once it has settled. Stock goes on at six. Noodles are cooked to order in six seconds of boiling water and will not survive a long walk home, so eat them at the tables if you can.
If you want something that is not on the board and we have the parts for it, ask. Half the regular orders here started as a request at the counter.
Before you queue
Questions people ask at the counter
Straight answers, including the ones where the answer is no.
Can you cook without pork or lard?
Yes for most of the board. The wonton filling has a chicken-and-prawn version, the kway teow gravy is beef-based, and we fry in vegetable oil. The laksa broth is built on prawn and shellfish paste and cannot be changed.
What is genuinely vegan here?
The Grove vegetable plate without sambal, the dry curry eggplant when it is on, pandan kueh, achar if you skip the peanut, and barley. Our noodles share a fryer with shallots but not with meat.
Why do dishes run out so early?
We cook one pot of each braise per service and do not top it up with a second batch. It is the only way a four-burner stall keeps the first bowl and the last bowl tasting the same.
Do you take large or group orders?
Yes. Trays for ten or more, or a stack of individual portions for collection, with two days’ notice. Use the order-ahead sheet below and we will confirm by email what is realistic for that day.
Is there anywhere to sit?
Shared market tables along the east aisle, first come. The crush is between noon and one o’clock; after two there is usually a whole table free.
Can I bring my own container?
Please do. Clean, dry, and big enough for broth to sit below the rim. We will fill it at the counter and skip the packaging entirely.
Is everything cooked to order?
Bowls and wok plates are. Braises, stock, sambal, achar and kueh are made in the morning because they need the time. Nothing is reheated twice.
Order ahead
Collection sheet for groups and trays
For ten portions or more, or anything you need waiting at a set time. Send this at least two days before and we will reply by email with what the board can carry that day.