A short board, cooked to order, until the stock runs out.
We keep two woks and one list. Everything on the board is cooked when you ask for it, seasoned the way you ask for it, and chalked off the moment the last portion leaves the pass.
- Woks Two, both carbon steel
- Board size Eleven dishes
- Stock Cut and soaked each morning
- Last call When the trays are empty
Two woks, one list, no freezer shortcuts.
Fallow Paper started as a weekend stall cooking three plates. The list has grown to eleven, which is still short enough that every dish gets a proper sear instead of a holding tray. If something is missing from the board, it means the stock for it is finished, not that we stopped making it.
- Cooking method Single-portion wok cooking over a high flame. Nothing is batched in advance except stock and sambal.
- Prepared each morning Pork and chicken stock, three sambals, pickled greens, fried shallots and the day's cut vegetables.
- Usually first to finish Dry wok hor fun and the braised pork rice. Come before the midday rush if either is the reason you walked over.
- Adjustments we welcome Heat level, no shellfish paste, extra greens, less salt, sauce on the side, rice swapped for noodles.
Eleven dishes, chalked in three groups.
Prices are per portion. Heat marks tell you where a dish sits before adjustments — ask for it milder or hotter and we will cook it that way.
Wok plates Right wok · rice based
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Dry wok hor funMedium heat $7.40
Flat rice noodles seared dark, dark soy, beansprouts, spring onion and a thin egg gravy served alongside rather than over.
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Braised pork riceMild $7.90
Pork belly braised in five spice and dark soy since morning, pickled mustard greens, a soft-braised egg and short-grain rice.
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Sambal long bean riceHot $6.80
Long beans blistered with our morning sambal, fried shallots, toasted peanuts. Cooked without shellfish paste on request.
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Salted egg cabbage plateMild $7.20
Cabbage and carrot wok-tossed in a salted egg butter sauce, finished with curry leaf. The plate we cook most often without meat in it.
Every plate comes with pickles and a small bowl of the day's stock.
Soup & noodles Left wok · bowls
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Pork bone noodle soupMild $7.60
Stock simmered from the morning's bones, thin yellow noodles, sliced pork, chopped lettuce and fried garlic oil.
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Chilli crab bee hoonHot $9.40
Thin rice vermicelli in a tomato-chilli gravy with crab meat. On the board Thursday to Sunday only, while the supply holds.
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Clear mushroom bowlMild $6.90
Vegetable stock, three mushrooms, soft tofu and choy sum. Cooked in a separate pot, so no meat stock touches it.
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Dry tossed noodlesMedium heat $7.10
Noodles tossed in chilli, black vinegar and lard-free shallot oil, with soup on the side. Say the word for extra vinegar.
Bowls can be made dry, or dry with soup on the side, at no difference in price.
Sides & kopi Front counter
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Fried wontons, six pieces $4.60
Pork and water chestnut, fried to order, with a vinegar-chilli dip. Ask for them to go in a paper bag rather than a box so they stay crisp.
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Kopi, hot or iced $2.20
Local roast, pulled strong. Tell us the sweetness you want: full, half, or none at all.
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Pandan kaya toast $3.40
Thick-cut bread, charcoal-toasted, kaya made here on Mondays. Finishes early most days.
Sides are cooked between plate orders, so they may arrive a minute after the rest of your food.
What goes on the board, and when it tends to finish.
The core list runs every day we open. These are the additions and the honest timings, so you know whether to walk over now or wait for tomorrow.
- TuesdayQuiet service Full core board. Fresh kaya from Monday's pot is still on the counter. Rarely sells out. Best day to come with a group.
- WednesdayBraise day Double batch of braised pork rice, plus a second sambal cooked hotter than usual. Braise holds until late afternoon.
- ThursdayCrab returns Chilli crab bee hoon goes back on the board. Wontons fried in bigger batches. Crab usually finishes early afternoon.
- FridayLongest queue Full board, both woks staffed, extra noodles soaked for the evening. Hor fun often gone by midday. Expect a wait.
- SaturdayFamily service Full board with larger portion sizes for sharing, and kaya toast while it lasts. Toast finishes first, usually before late morning.
- SundayShort board Soup, noodles and two wok plates only. We cook down what is left and clean the woks. We close once the stock pot is empty.
- MondayClosed Market day for us: stock, sambal and kaya are made for the week ahead. Tray enquiries are read on Mondays.
Three things that make the queue move faster.
There is no app and no number to call — you order at the counter. A little preparation keeps the line short for everyone behind you.
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Decide before the counter
The board is chalked at the front of the stall so you can read it while you queue. Dishes already crossed out are finished for the day; please don't ask us to un-cross one, as the stock really is gone.
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Say the dish, then the changes
Name the dish first, then your adjustments: heat level, no shellfish paste, extra greens, less salt, or soup on the side. We repeat the order back so nothing is guessed at.
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Takeaway takes a minute longer
Gravy and soup are packed separately so nothing arrives soggy. Tell us at the counter if you are walking a while, and we will pack the noodles drier to compensate.
Cooking for a crowd? Send the details through.
We cook trays for office lunches, family gatherings and small halls alongside normal service. Tell us what you need and we will reply with what is realistic for that day, the portion count and the price before anything is confirmed.
- Notice we need Two full days for up to forty portions. Larger than that, give us a week so we can buy stock properly.
- How trays travel Rice and noodles in foil trays, gravy and sambal in separate tubs, reheating notes written on the lid.
- What we won't rush Chilli crab bee hoon does not hold well in a tray, so we will suggest something sturdier instead.
- Dietary requests Meat-free and no-shellfish trays are cooked in separate pots. Say so in the notes and we will confirm what we can keep apart.
Questions we answer at the counter most days.
What can I eat here if I don't eat meat?
The salted egg cabbage plate, the clear mushroom bowl and the sambal long bean rice are all meat-free as written, and the mushroom bowl uses a separate vegetable stock pot. The long bean sambal contains shellfish paste by default, so ask for the meat-free sambal and we will swap it.
How hot is "hot" on your board?
Hot means a full spoon of morning sambal, which most regulars find warm rather than punishing. Medium is half that, mild has none. We can push any dish hotter with chilli oil at the pass, or cook it with no chilli at all.
Can you tell me what is likely to be sold out?
Dry wok hor fun and braised pork rice go first on busy days, and kaya toast rarely lasts past late morning. The week list above gives the pattern, and the chalked board at the stall is always the final word.
Do you handle allergies?
Tell us at the counter before you pay. We can cook without shellfish paste, peanuts or egg, and we change the wok and oil for serious allergies. We cannot promise a fully separated kitchen — two woks in one stall means shared air and shared utensils at peak times, and we would rather say so plainly.
How far ahead do trays need to be arranged?
Two full days for up to forty portions, and a week for anything larger so we can order stock rather than borrow from the day's service. Send the enquiry above and we will confirm what is possible before you commit to anything.
Is there a quieter time to come with a group?
Tuesday service and the middle of Wednesday afternoon are the calmest, and the full board is usually still intact. Friday is our longest queue, so a group of six or more will wait a while and may find the hor fun already crossed off.
Can I bring my own container?
Yes, and we would rather you did. Hand it over at the counter when you order, not at the pass, so it is ready when the food comes off the wok. Gravy still goes in a separate tub unless you ask us to pour it in.