Charcoal wok · cooked to order

Smoke, noodles & a lantern worth the queue.

Pearl Beam is a two-wok hawker stall frying noodles, rice and dumplings one plate at a time — quick hands, slow stock, and a glow you can spot from the far end of the centre.

See the dishes Ask about party trays

A table spread with freshly cooked hot plates, grilled meat and colourful vegetables — **Wok hei**Every plate is tossed over high flame the moment you order.

**Stock at dawn**Bones and aromatics simmer for hours before the shutters lift.

**Short menu**A handful of dishes, cooked the same careful way every day.

The board

Signature plates

Six dishes, no filler. Ask for less chilli, extra egg or a swap to flat rice noodles — the wok doesn't mind.

Bowl of noodle soup with sliced pork, soft egg and spring onion — Pearl broth noodles

Milky pork-bone broth, springy egg noodles, braised pork and a jammy egg.

Bowl$6.50

Plate of wok-fried rice with egg, vegetables and fresh herbs — Lantern fried rice

Day-old jasmine rice, smoked egg, lap cheong and a crackle of garlic oil.

Plate$5.80

Bamboo steamer filled with plump pleated dumplings — Steamer dumplings

Pork and prawn, pleated by hand each morning, with black vinegar and ginger.

Six pieces$5.00

Char kway teow, dark & sticky

Flat rice noodles, cockles, bean sprouts and chives, finished with sweet soy.

Plate$6.00

Chilli oil wontons

Silky wontons swimming in toasted chilli oil, black vinegar and sesame.

Eight pieces$5.50

Garden greens with oyster sauce

Seasonal leafy greens flash-fried with garlic. Ask for it plain or vegan.

Side$4.00

Prices may shift with the market — the board at the counter is always current.

Our story

Two woks, one lantern, the same careful rhythm.

Pearl Beam began as a family recipe notebook and a borrowed wok. The name comes from the pearl-white lantern hung above the counter — a small beacon so regulars know the fire is lit.

We keep the menu short so every plate gets full attention: stock started early, sauces mixed in small batches, noodles tossed only when you're standing at the counter.

01High-flame charcoal wok for proper smoky wok hei.
02Dumplings and wontons folded by hand each morning.
03Honest portions and gentle swaps for dietary needs.

Close-up of glossy stir-fried noodles with vegetables tossed in a hot pan

Plan your visit

When the lantern is on, we're cooking.

Look for the pearl-white lantern and the sound of the wok. Lunch moves fastest just before noon; dinner is calmer after the first rush.

Tuesday – Friday: 11:00 – 14:30 · 17:30 – 21:00
Saturday – Sunday: 10:30 – 21:00
Monday: Rest day

Order at the counter

Tell us your dish and any swaps, then grab a seat nearby. We'll call your plate when it leaves the wok.

Bring your own container

Taking food home? Reusable tubs are always welcome and we're happy to pack sauces separately.

Sold out means sold out

Dumplings are made fresh daily. When the steamer is empty, the board gets a quiet line through it.

How spicy is the food?

Most dishes are mild with chilli on the side. The chilli oil wontons carry a warm kick — ask for "half oil" if you'd like it gentler.

Can you adjust dishes for dietary needs?

We can leave out pork, prawn or egg on most plates and cook greens without oyster sauce. Our kitchen is shared, so we can't promise zero traces of allergens.

Do you cook for gatherings?

Yes — party trays of noodles, fried rice and dumplings for family meals, office lunches and small celebrations. Send an enquiry below with your date and rough headcount.

How far ahead should I enquire?

A week ahead is comfortable for most trays. Weekend dates fill up first, so earlier is kinder to the wok.

Party trays

Feeding a crowd? Let the wok do it.

Share a few details and we'll reply with tray options and availability for your date. This is an enquiry only — nothing is booked until we confirm with you.

Noodle, rice and dumpling trays
Mild and vegetarian options on request
Packed hot for collection