Open daily, 11:00 to 03:00Harbor Street 88 Harbor StCedar Market Stall 6
We open at 11, but the day starts at 6. That's when the first cone is stacked, sheet by sheet, so it has five hours in front of the flame before anyone orders. Then we carve only the crisp outside, one laffa at a time.
18 hrsin yoghurt, lemon and seven-spice
6 hrsturning on the vertical spit
4 minfrom your order to your hand
A day on the spit
Every cone is built by hand before we open and carved until it's gone. Four steps, the same way every day.
1 of 4
06:00
Stacked by hand
Marinated thigh meat goes onto the spit one sheet at a time, with a layer of fat every few sheets so it bastes itself.
06:30 to close
Turned by the flame
The cone turns slowly in front of the heater. The outside caramelizes while the juices run down every layer below it.
When you order
Carved to order
We shave only the crisp outer layer with a long knife, so every wrap gets the edges. Nothing waits in a tray.
Four minutes later
Rolled and handed over
Toum, pickles and fries go in, the laffa is rolled tight and pressed on the grill, and it's in your hand while it's still crackling.
The chicken laffa
12
Our most ordered wrap. Chicken thigh shaved off the spit, whipped garlic toum, pickled cucumber and fries, rolled in laffa and pressed until the outside crackles.
