Bay 4 · Umber Lane Market Hall
Wok smoke, house chilli, and a short queue if you come early.
One burner, four lanes on the board, everything fired to order. We cook until the stock pot runs low, then we clean down and start again tomorrow.
- Cooked to order
- Nothing sits under a lamp. Noodles hit the wok when you order them.
- Chilli made here
- Sambal is pounded fresh each morning — four heat marks, your call.
- Trays for groups
- Feeds six to twenty, collected at the bay with one clear day’s notice.
Today’s board
Four lanes, written up fresh each morning
Prices are what you pay at the bay. If a lane is chalked out, the stock or the sambal ran out — it will be back the next trading day.
Noodle lane
Fired one portion at a time. Ask for extra char and we will take it further.
Prawn-shell stock, thick yellow noodles cut with rice vermicelli, egg and crisp lard bits.
Heat 1
Coconut gravy reduced until it clings, poached prawns, tofu puffs, torn laksa leaf.
Heat 3
Flat rice noodles, brisket sliced thin against the grain, gai lan, dark soy and pepper.
Heat 1
Thin rice noodles tossed hard through house sambal with long beans and a folded egg.
Heat 4 Veg on request
Rice plates
Served with a spoon of achar and clear soup on the side.
Thigh grilled over coals, chicken-fat rice, ginger relish and dark soy to finish.
Heat 1
Coconut rice, fried anchovies and peanuts, cucumber, half egg and a spoon of sambal.
Heat 3
Rice crisped in the pot with shiitake, cabbage, spring onion and a soy-mushroom glaze.
Heat 1 Vegetarian
The cheap, good one. Two fried eggs, sambal, cucumber and a mound of jasmine rice.
Heat 4 Vegetarian
Sides & snacks
Fried in small batches through the day, so they are hottest just after each service opens.
Four to a paper cone, rice-flour batter, served with the same sambal as the noodles.
Heat 2
Cucumber, carrot and cabbage in turmeric vinegar, finished with crushed peanuts.
Vegetarian
Thick white bread toasted on the grill, pandan coconut jam, cold butter in the middle.
Vegetarian
Two eggs, white pepper and a splash of dark soy. Order with kopi and toast.
Vegetarian
Drinks
Say kurang manis for less sweet, or peng for iced. Cups are refilled at the counter.
Sock-brewed coffee, with condensed milk or black with sugar. Iced on request.
Pulled between two jugs until the top holds a proper head of foam.
Simmered barley water, lightly sweetened, served over ice with a lime wedge.
Vegetarian
Calamansi juice, soda and a spoon of salted plum. The one to order after Heat 4.
Vegetarian
Bowls are eat-in on the hall tables or packed for takeaway at no extra cost. Bring your own container and we will fill it. Rice plates can be doubled for an extra $4.00; noodle portions are a fixed size so the wok keeps its heat.
Heat marks & kitchen notes
How hot is hot, and what we can change
The sambal is the backbone of the stall, so the board carries a heat mark rather than a vague warning. Ask for a different mark when you order and we will adjust the spoon.
The four marks
- MildAromatic only. Pepper, garlic and soy, no chilli in the pan.
- WarmA half spoon of sambal stirred through. Most people are comfortable here.
- SharpFull spoon. You will notice it, and the calamansi soda starts to make sense.
- FierceSambal plus dried chilli fried in the oil. Ordered on purpose, not by accident.
- Vegetarian cooking
- Claypot mushroom rice, sambal egg rice, achar, kaya toast and barley are meat-free. The vegetarian sambal is kept in a separate tub without shrimp paste — say so when you order and we will use the second wok.
- Shellfish
- Hokkien mee and laksa are built on prawn stock and cannot be made without it. Kway teow, chicken rice and the claypot are shellfish-free from the pan up.
- What runs out first
- Laksa gravy and prawn fritters usually finish in the first hour of each service. Kway teow and rice plates hold out the longest.
- Gluten
- Rice noodles, rice plates and achar are made without wheat, though soy sauce is used across the stall. Yellow noodles and kaya toast are wheat-based.
Ordering at the stall
Four steps, one burner, no ticket machine
Read the board first
Chalk beats the website. Anything crossed out has finished for that service.
Order at the left window
Say the dish, the heat mark and eat-in or takeaway. Pay at the same window.
Take a table number
Eating in the hall? Take a wooden number so we can find you with the tray.
Collect at the pass
We call the dish, not the name. Noodles land in six to eight minutes.
Quiet windows: the queue is shortest in the first twenty minutes after each service opens and again in the last hour. Groups of five or more are easiest around the middle of the afternoon, when both woks are free.
Trading hours
When the wok is lit
Bay 4 sits inside the market hall, third row in from the fruit stalls. Look for the sand-coloured awning.
- Tuesday – Thursday
- 11:00 – 20:00
- Friday – Saturday
- 11:00 – 21:30
- Sunday
- 10:00 – 15:00
- Monday
- Closed — stock and sambal day
The hall tables beside Bay 4 fill from the middle outwards; the end seats near the drinks counter usually stay free.
Trays & group orders
Tell us the day and the head count
We cook trays alongside normal service, so we need one clear day’s notice and a collection window. Send the details below and we will reply with what suits that day’s stock.