Opal WardPrawn noodles, wok rice & dumplings
A small hawker stall with one long-simmered prawn broth, a wok that cooks a single plate at a time, and a board that changes when things run out.
Lunch
11:00 – 14:30
Dinner
17:30 – sold out
Rest day
Every Monday
Payment
Cash & cashless
Twelve things, done properly
Order by number at the window. Soups come in regular or large; every wok dish is one plate per batch, so the rice never steams in a crowded pan.
Soup noodles
- 01$6.50Large $8.50
Opal prawn noodles
Prawn-head broth, yellow noodles and bee hoon, halved prawns, kangkong, fried shallot.
- 02$6.00Large $8.00
Pork rib soup noodles
Clear, peppery rib broth with thin egg noodles and a spoon of shallot oil.
- 03$7.50
Rempah prawn noodles
The prawn broth deepened with house rempah and a little coconut milk.
Spicy - 04$6.50
Dry chilli prawn mee
Noodles tossed in chilli, black vinegar and shallot oil, broth on the side.
Spicy
From the wok
- 05$5.50
Wok hei fried rice
Day-old jasmine rice, egg, spring onion, white pepper. Cooked one plate at a time.
- 06$7.50
Prawn fried rice
The same rice with sweet prawns and a spoon of prawn oil from the broth pot.
- 07$6.00
Char kway teow
Flat rice noodles, dark soy, chives, egg and bean sprouts. Chilli on request.
- 08$6.50
Hor fun, egg gravy
Seared rice noodles under a silky egg gravy with sliced pork and greens.
Small plates & drinks
- 09$5.00
Pan-fried dumplings (6)
Pork and cabbage, crisp base, black vinegar with fine ginger.
- 10$3.50
Fried fishcake
Sliced and fried to order, with house chilli for dipping.
- 11$2.20
Lime & sour plum
Fresh lime over crushed ice with a salted plum.
- 12$2.00
Cold barley
Brewed each morning, lightly sweet, served over ice.
Sold-out dishes are flipped on the board at the window. The prawn broth and the rempah version share one pot, so they finish together.
How the queue works
One window, one line, numbered tags. It moves faster than it looks.
Read the board
Pick your numbers while you wait. Anything flipped over has finished for the day.
Order at the window
Say the number, size, chilli level, and whether you're eating here or taking away.
Take a tag
Pay, take a numbered tag and find a seat. Wok dishes take around eight to twelve minutes.
Collect
Your number is called at the window. Cutlery, chilli and vinegar are on the side shelf.
Quietest times
Before 11:45 and after 13:45 on weekdays. Saturday lunch is the longest line of the week.
Taking away
Soups are packed with broth and noodles separate so nothing goes soft on the way home.
Big groups
Six or more? One person orders for the table so the wok can cook in sequence.
What goes into the pot
A few plain facts about how the food is made, so you can order with dietary needs in mind.
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Broth from 5:30am
Prawn heads and shells are roasted, then simmered with pork bones through the morning.
-
One plate per batch
Fried rice and noodles are cooked individually over high flame, never in bulk.
-
Chilli on the side
House chilli is ground weekly and served separately unless you ask for it mixed in.
-
Allergens
Shellfish, pork, egg, soy and wheat are used throughout. One shared wok means no trace-free dishes.
Party trays
Fried rice, char kway teow and dumplings in covered trays, collected from the stall before the lunch rush. Tell us the date and headcount and we'll reply with a dish mix and quote.
- Small trayServes 8 – 10
- Medium trayServes 15 – 20
- Large trayServes 25 – 30
Three days' notice, Tuesday to Sunday. Collection between 10:00 and 10:45. Soup noodles don't travel well in trays, so they aren't offered.
Weekly hours
Dinner closes when the broth runs out, which on weekends can be earlier than listed. Public holidays follow Sunday hours.
| Monday | Rest day |
|---|---|
| Tue – Thu | 11:00 – 14:30 · 17:30 – 20:30 |
| Friday | 11:00 – 14:30 · 17:30 – 21:00 |
| Saturday | 10:30 – 15:00 · 17:30 – 21:00 |
| Sunday | 10:30 – 15:00 |