When we first added Prawn Mee to the Dabao Singapore menu, we weren’t sure what to expect. Would San Francisco know what to do with this beloved Singaporean noodle bowl? Turns out, yes. Very much yes.

Ask five Singaporeans what makes a great laksa, and you’ll get five different answers. Some swear by the broth – rich, creamy, and just the right amount of spicy. Others will tell you it’s the sambal that seals the deal. For me? It’s the harmony. A bowl of laksa should feel like a hug: complex, comforting, and deeply satisfying.