The plate arrives while the smoke is still near.
Not much is said at first.
The table holds the heat for a few seconds.
At Hong Lim Food Centre, char kway teow sits close to the edge of the table.
Dark noodles, softened egg, bean sprouts partly hidden.
A few cockles visible only when the surface shifts.
The dish does not stay arranged.
A spoon moves through it once, then stops.
The noodles fold back into themselves.
Steam leaves slowly between the strands.
Around the table, lunch continues in small sounds.
Chairs drag lightly. Trays pass behind shoulders.
Someone pauses before sitting down.
A cup is set down near the plate.
The first bites are taken without hurry.
Steam thins.
Oil gathers in small places along the plate.
Nothing is held for long.
The dish changes as it is eaten.
Edges loosen, sauce darkens where the noodles settle, bean sprouts fall away from the centre.
The spoon returns to the same side each time.
By the time the spoon rests, the table has already changed around it.
Another tray arrives.
Another seat opens.
The plate remains for a moment before clearing.
For another record of the same dish in this place, see: Smoke Before Noon
