Loom broth noodles
$7.40Pork-and-anchovy stock pulled since five in the morning, hand-cut egg noodles, blanched greens, a soft egg and a spoon of the fried shallot oil we render on site.
Mild · broth pot
Open-air counter · Cooked to order
Big-fire noodles from a three-pot stall.
Fallow Loom is a small hawker counter run by two cooks. We set one broth, one chilli and one braise every morning, then cook each bowl to order until the pots run dry.
Service ends when the pots are empty
What we sell
Three pots, cooked in front of you
The board is short on purpose. Everything on it comes out of the same three pots, finished bowl by bowl at the wok with whatever the morning market gave us.
Fallow braise rice
$8.20Four hours of dark soy, star anise and rock sugar over short-grain rice, with pickled mustard greens cut through it and a ladle of braising liquor poured at the counter.
Mild · braise pot
Dry noodles, stall chilli
$7.80The same noodles tossed dry in our pounded chilli, black vinegar and toasted sesame, with crushed peanuts on top and a small cup of the broth served alongside.
Hot · chilli potAlongside the board: a daily vegetable plate, house-pickled radish, barley water and cold chrysanthemum tea. Ask for extra chilli, extra noodles or broth on the side — all of it is done at the counter, no extra wait.
How we cook
One morning prep, then everything to order
Fallow Loom started as a single borrowed burner and a pot big enough to be awkward on the bus. The stall is bigger now; the way we work has not really moved.
“We would rather sell out at four than hold a bowl under a lamp for an hour.”
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01
Stock goes on before the market opens
Bones, dried anchovy and charred onion, skimmed by hand and never topped up with water once service begins. When the pot is low, the board changes.
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02
One chilli, pounded not blended
Dried chillies, garlic, belacan and palm sugar worked in a mortar so it stays coarse. It is the only heat on the stall, and it goes into everything that asks for it.
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03
Bowls are built at the counter
Noodles are blanched per order, the wok gets wiped between bowls, and the garnish goes on while you are still standing there. Nothing sits plated, waiting.
Hours & queue
When the pots go on
We trade five days a week and close whenever the pots are finished, which is often earlier than the times below. Wednesday is prep and market day.
Trading hours
- Monday
- 11:00 – 20:00
- Tuesday
- 11:00 – 20:00
- Wednesday
- Closed — market day
- Thursday
- 11:00 – 20:00
- Friday
- 11:00 – 21:00
- Saturday
- 10:00 – 21:00
- Sunday
- Closed
Worth knowing before you come
- Quietest windowsJust after opening, and the hour before we close on weekdays. The lunch queue peaks around noon.
- Spotting the stallLook for the jade-green awning and the steam — we are the counter with two woks and no seating of our own.
- TakeawayEverything travels except the dry noodles, which we pack with the chilli separate so they do not go soft on the way home.
Pre-order & catering
Feeding more than a queue
Office trays, family pick-ups and party pots come out of the same three pots, cooked the morning of. Tell us the date and how many you are feeding and we will write back with what we can do.
How far ahead should I ask?
Three days is comfortable for a tray, a week for anything over twenty-five people. The broth pot is the limiting one — it has to go on the night before.
Can you cook without meat or shellfish?
Yes. The braise and the chilli both have meat-free versions we make in a separate pot, and the shallot oil is already vegetarian. Tell us in the notes and we will confirm what is possible for your date.
Do you deliver?
We do not run our own delivery. Pre-orders are packed hot and ready for pick-up at the counter at a set time, with the chilli and broth boxed separately so nothing softens on the way.