Basalt Arc cooks every noodle and rice plate to order over high heat. The broth goes on at first light and the sambal is ground right here at the stall. Queue up, pick your spice level, and eat while it's hot.
A small stall with a simple routine: start early, prep properly, and cook each plate when it's ordered.
Broth on at first light
Bones are blanched, then simmered with charred ginger and onion until the stock turns rich and clear.
Prep before shutters lift
Dumplings are folded, greens washed and the sambal is pounded before the first customer arrives.
Fired to order
Each plate hits the wok when you order it. Short, fierce heat gives the smoky edge no pot can.
Finished at the counter
Shallots, herbs and your chosen heat level go on last, right before the tray slides over.
Visit the stall
When the wok is lit
Walk-up only. The queue moves quickly, and plates are served in the order they're called.
Opening hours
Monday
Rest day
Tue – Fri
11:00 – 20:30
Saturday
10:30 – 21:00
Sunday
10:30 – 15:00
Broth noodles are served until the pot runs dry, so come earlier if they're what you're after.
Before you queue
Good to know
How spicy is the food?
Plates are mild unless you ask for more heat. Say "house" for a steady warmth or "fierce" if you like it very hot. Extra sambal is always on the side.
Can you adjust dishes for dietary needs?
We can leave out egg, swap pork for tofu on the fried rice, and cook greens without oyster sauce. The wok is shared, so please tell us about any serious allergies before you order.
Is takeaway available?
Yes. Every plate can be packed to go, and broth is sealed separately from the noodles so nothing turns soggy on the way home.
Do you take orders in advance?
Day-to-day, it's walk-up only. For group spreads of ten or more, send a catering enquiry and we'll plan it with you.
Catering
Feed the whole table
Office lunches, family gatherings, weekend pop-ups. Tell us roughly what you have in mind and we'll reply with menu ideas and availability.
