Southeast Asian Hawker Rolls
Born in Canggu · Built for the World
Opening · Bali · 2026
The hawker markets of Southeast Asia.
Distilled into one roll.
Southeast Asian Hawker Rolls
Born in Canggu · Built for the World
Opening · Bali · 2026
The hawker markets of Southeast Asia.
Distilled into one roll.
The Idea
Canggu · Bali
Opening 2026
Hawker culture belongs to the cooks who built it — the ones who showed up before sunrise, who refined the same sambal for twenty years, who had no interest in a second dish because the first one still had room to improve.
From the char kway teow stalls of Penang's Gurney Drive to the beef rendang warungs of Padang, from the bun cha kitchens of Hanoi's Old Quarter to the satay carts of Yogyakarta's Malioboro — we spent two years eating our way through Southeast Asia before we pressed a single roti.
And every time, in every city — the same discovery. The food that stopped us in the street came from the stalls with the shortest menus. One dish, made with the kind of quiet mastery that only years of repetition builds. Roll Call was built in their image.
The Mark
The conical hat above our name is a caping — worn by farmers, traders, and cooks across Southeast Asia for centuries. It is the hat of the person who was already at work before you thought about eating.
The cook who rises before the city does. The woman who has been making the same curry paste for a lifetime and has no intention of changing it. The farmer who knows their land by foot. We wear it as the only standard worth having: one thing, done the same way every time, for whoever shows up — whether it is the first day or the thousandth.
The Carrier
Worked until it pulls like silk. The gluten matters, the water temperature matters, the rest time matters. Every decision made before the grill is lit is the decision that determines everything. Which is why most people get it wrong.
Preheated until a drop of water dances and vanishes. The roti goes on. Weight applied. The edges blister and colour while the centre yields. Thirty seconds that changes everything. The chef who presses each one is the person you watch from your seat.
Assembly happens while the bread is still hot enough to matter. The fold is specific. The sauce is last. What arrives is the same thing handed through a hatch in Bangkok or served under lanterns in Penang — made permanent in Canggu.
The Roti. The Filling. The Fold.
That’s all it ever needs to be.
"The greatest meal I ever had was at a plastic table on a side street in Penang at 1am. Char kway teow. Wok hei, charred edges, done by a man who had been making the same dish since 1974. No menu. No second option. He didn't need one. That meal is why Roll Call exists."
— Oscar Rodwell · FounderThe Kitchen
The roti press is at the front of the pass. The grill faces the room. Every order made in front of you — because watching it being made is part of why you came.
We didn't put the kitchen behind a wall because we have nothing to hide — and because watching it is half of why you came. The press, the fold, the sauce. The chef who grills each roti is the performer. Wherever Roll Call opens. Every single service.
Opening
2026
"From the Maxwell Food Centre in Singapore to the night markets of Chiang Mai, from the warungs of Ubud to the seafood carts of Saigon — two years in the field before Roll Call was born."
Then we built the thing we kept looking for.
The site is nearly signed. The kitchen is designed. The team is being assembled. We open in Canggu in 2026 — the first of several.
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