Charred rice
Garlic rice, egg, spring onion and a dark, smoky edge.
Wok-fired · made in the moment
Small stall.
Big heat.
Cedar Thread brings smoky wok char, sharp pickles and generous plates to the part of the day when you need them most.
See the stall menu01 / The board
Built for a
proper pause.
Three plates, one hot wok, and flavours that do not need a long explanation. The board changes with the market, but the Cedar Thread point of view stays bright, smoky and deeply savoury.
02 / How we cook
Heat first.
Everything follows.
We prep the small things carefully so the wok can move quickly. A fresh portion hits the heat only when it is called for, picking up that quick sear that makes a simple plate feel alive.
Come hungry, leave lighter
Our menu is intentionally compact. It keeps the line moving, the food fresh, and the choice pleasantly uncomplicated.
03 / Visit note
Catch the
quiet window.
The gentlest moment to visit is just after the first rush, when the wok is still lively and the board is at its fullest. Look for the Cedar Thread sign, follow the aroma, and let the stall do the rest.
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