Dabao Singapore

Modern, chef-driven Singaporean style hawker centre cuisine.

Singapore-born and bred, Emily fell in love with California and moved to San Francisco in 2014 to build her professional experience in fine dining and casual dining establishments. With her undying love for the hustle, a long-term commitment to heritage foods and food culture, and a deep desire to build cultural bridges and to give back, she grasped the opportunity to create something that was missing in San Francisco - authentic Singaporean hawker foods.

Birthed during the pandemic, and in hopes to provide jobs for her peers, Dabao Singapore comes from the heart as an homage to her female ancestors who used to peddle foods for a living in developing Singapore.

Emily has worked in Alexander's Steakhouse, ALX by Alexander's Steakhouse, All Spice* and JAAN* and is a Culinary Institute of America Alumni.


Lemongrass and Ginger Chicken Bone Broth
32 fl oz
Hae Mee Prawn Noodle (dry)
Yellow noodles served with pork belly, pork ribs, juicy prawns, crunchy bean sprouts, and crispy fried shallots in an umami sauce, served with rich savory-sweet shrimp and pork broth. Chilli powder on the side!

(Contains: shellfish, wheat, soybean)
Thick rice noodles in spiced coconut broth with shrimp, fishball, fish cake, sambal chili sauce, puffed tofu, egg (Contains: egg, soybean, shellfish, wheat [in fishcake])
Chwee Kueh
4 pieces of steamed rice cake served with preserved radish & sambal.
Hainanese Chicken Rice
Mixed dark and white poached chicken, chicken fat rice, chicken soup for the soul, chili sauce, sweet soy sauce, ginger - scallion sauce .
Curry Chicken (12 fl oz)
Chicken thigh, curry spices, curry leaves, and potatoes
0 item
Monday, 1/8
8x Delicious Bento
Pick 2
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