Cooked to order · one wok at a time
Rice, noodles and chilli off a two-burner stall
Lucid Roam is a single hawker stall on the wok row. Small board, short queue, everything fired the moment you order — so the rice keeps its crust and the greens stay loud.
Cash and card at the stall · bring your own container for 40¢ off
Trays for offices and family tables need three days’ notice
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- Soup of the day
- Old cucumber & pork rib
Simmered from 5am, ladled until the pot runs low.
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- Typical wait
- 6–10 minutes
Longer between noon and 1pm, when the office crowd lands.
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- Sold out first
- Char kway teow
We portion the noodles each morning and never restock mid-service.
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- Kopi service
- From 7am
Sock-brewed, poured to order. Kopi-o packed hot for takeaway.
The board
Twenty-two things, priced plainly
The board changes when the market changes, so it stays short. Portions are one-person unless noted; heat marks tell you what we cannot dial down without losing the dish. Anything marked green is cooked in a separate wok with no shrimp paste or lard.
Wok plates
Fired to order over high flame, served with pickles and a spoon of stall chilli.
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Pandan chicken riceMild$6.80
Leaf-wrapped thigh, chicken-fat rice, cucumber and ginger paste.
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Char kway teowMedium$6.50
Flat noodles, dark soy, cockles, bean sprouts, thick wok smoke. Ask to skip the cockles.
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Sambal petai prawnsHot$8.40
Head-on prawns, stink beans, sambal we grind twice a week. Heat cannot be reduced.
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Claypot rice, two eggsMild$7.20
Twelve minutes in the pot; ordered from 11am while the charcoal is up.
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Wok greens, garlicNo shrimp$4.60
Kailan or sweet potato leaf, whichever came in fresher that morning.
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Salted egg beancurdNo shrimp$5.40
Silken cubes, crisp edges, curry leaf. Made vegetarian on request.
Noodle bowls
Stock drawn every morning; bowls are ladled from the pot nearest the counter.
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Laksa, thick rice noodleMedium$6.90
Coconut gravy, fish cake, tau pok, laksa leaf cut in front of you.
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Fish head bee hoonMild$8.20
Milky broth, tomato, salted vegetable, a splash of rice wine at the end.
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Dry mee pok, chilli vinegarHot$6.20
Springy egg noodle, minced pork, fried sole, soup on the side.
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Old cucumber soup noodleMild$6.00
Uses the day’s soup pot, so it ends when the pot ends.
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Mushroom hor funVegetarian$6.40
Separate wok, mushroom stock gravy, no oyster sauce.
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Extra portion, any noodle+$1.50
Added before the wok, not after — tell us while ordering.
Sides & kueh
Trays come out at 7am and again around 2pm, sold until they are gone.
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Ngoh hiang, three pieces$4.20
Beancurd skin rolls, five-spice, sweet sauce and chilli.
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Achar, small tubVegetarian$2.80
Pickled cucumber, carrot and pineapple, rested three days.
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Kueh salat, two slices$3.20
Pandan custard on glutinous rice, steamed in the morning tray.
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Ondeh ondeh, five pieces$3.60
Palm sugar centre, fresh coconut. Best eaten before noon.
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Half salted egg$1.20
Good with claypot rice or the plain congee.
Kopi & cold drinks
Sock-brewed coffee, tea pulled to order, everything sweetened to your call.
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Kopi / kopi-o / kopi-c$1.60
Say kosong for no sugar, siew dai for half. Takeaway bags on request.
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Teh tarik, pulled$1.90
Pulled three times for the head of foam.
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Barley, lightly sweet$1.80
Boiled each morning, kept cold in the urn.
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Lime juice, salted plum$2.20
Ask for it without plum if you want it sharper.
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Hot soy, ginger$1.80
Pressed twice weekly; sells out on cool mornings.
How the wok row runs
Four habits that shape your queue
Knowing how the stall works makes the wait shorter. Nothing here is a promise — it is simply how the day moves from the first pot to the last plate.
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01
Prep closes before service opens
Stock, sambal and pickles are finished before the shutter lifts. Once service starts the wok only cooks; that is why the board is short and why sold out means sold out.
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02
One plate at a time, in order
Wok dishes are fired singly so the flame stays under one pan. Tickets are cooked in the order they are called, not by dish, so a table ordering together is served together.
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03
Chilli is built, not added
Sambal dishes carry heat from the paste itself. We can serve chilli on the side for the noodles and rice, but the sambal plates go out as written.
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04
Last orders follow the pots
When the soup pot and the noodle trays finish, the board closes early. Coming after 1.30pm on a weekday usually means a shorter list and a quieter counter.
Service hours
When the flame is on
Two service windows most days: breakfast noodles and kopi from the early pot, then the full wok board through lunch. Claypot rice only runs while the charcoal is up.
| Day | Breakfast | Wok board |
|---|---|---|
| Tuesday | 7.00am – 10.30am | 11.00am – 2.30pm |
| Wednesday | 7.00am – 10.30am | 11.00am – 2.30pm |
| Thursday | 7.00am – 10.30am | 11.00am – 2.30pm |
| Friday | 7.00am – 10.30am | 11.00am – 3.00pm |
| Saturday | 7.00am – 11.00am | 11.30am – 3.00pm |
| Sunday | 7.30am – 11.00am | 11.30am – 2.00pm |
| Monday | Closed — market and grinding day | |
- Quietest counterRight after 7am and again between 2pm and close, when the wok slows down.
- Busiest stretch12 noon to 1pm on weekdays; expect the wait to roughly double.
- Charcoal claypotFrom 11am until the pots are spoken for, usually early afternoon.
- Short weeksThe stall closes for two weeks after the lunar new year; the notice goes up on the board first.
Ordering questions
Asked at the counter most days
Short answers, so you can decide before you reach the front of the queue.
How do I order — queue, or leave a ticket?
One queue at the counter. Order and pay together, take the number, and we call it when the plate leaves the wok. On busy days you can leave the number with someone at your table and collect later.
Can the heat be adjusted on any dish?
Yes for the noodle bowls, the rice plates and the greens — chilli goes on the side. The sambal petai prawns and the dry mee pok are built around their paste, so those stay as marked on the board.
Is there a proper vegetarian option, not just greens?
The mushroom hor fun and salted egg beancurd are cooked in a separate wok with a mushroom stock and no shrimp paste, lard or oyster sauce. Tell us at the counter and we will cook it on the clean pan.
Do you give a discount for my own container?
Forty cents off any plate or bowl when you bring a container, and we skip the plastic bag for drinks if you hand over a flask. Gravy dishes travel better in something with a lid.
How far ahead do trays need to be ordered?
Three full days for up to four trays, and a week for anything larger, because the sambal and stock are made in fixed batches. Pick-up is at the stall before or after a service window, never during lunch.
Can you cook around an allergy?
Shellfish, peanut and gluten are all present in the stall at once, so we cannot promise a clean board. We will tell you plainly which dishes avoid a given ingredient and which we would not risk.
Tray pre-orders
Feeding a table of ten or a floor of thirty
Send the date, how many you are feeding and anything we should cook around. We reply with a tray list and a price, then hold the batch for you. No deposit until the list is confirmed.
Three days’ notice for up to four trays
One week for larger orders
Collection at the stall, outside service hours