Dapao Fusion Kitchen

Italian tomato passata, fresh mozzarella, red onion and Trealy Farm spicy and sweet smoked paprika salami

Italian tomato passata, fresh mozzarella, fresh basil and a drizzle of extra virgin olive oil

Italian tomato passata, buffalo mozzarella, Trealy Farm spicy smoked paprika salami, red onion, home grown bird's eye chilis, drizzle of sriracha chili sauce

Italian tomato passata, thinly sliced roast Dora's Dairy ham and thinly sliced pineapple chunks, Laverstoke Farm mozzarella, with a drizzle of extra virgin olive oil and a few coriander sprouts

Italian tomato passata, fresh mozzarella, aubergine, red onions, courgette and red capsicum, feta cheese and a few fresh basil leaves

Italian tomato passata, fior di latte, Welsh cured ‘prosciutto’ ham, rocket, with a drizzle of olive oil

Italian tomato passata, ricotta, fior di latte, buffalo mozzarella and buffalo cheddar cheese finished with fresh oregano and homemade chili jam

Italian tomato passata, fresh garlic, fresh oregano, fresh basil, extra virgin olive oil (vegan)

Italian tomato passata, buffalo mozzarella, courgette ribbons, caramelised onion chutney, basil and a drizzle of extra virgin olive oil.

You almost have to put the fact you're eating pizza out of your mind and just try your new favourite food. House made peanut sesame sauce (with a bit of chili) with fresh veg from the market - aubergine, spring onion, red pepper, carrots and red cabbage, garnished with coriander and cucumber slices. Pizza meets salad. This is addictive.

You wanted a curry, but your family wanted pizza? Try this one - full of flavour, but not too spicy. Laksa is a unique-to-Singapore curry, house made from a blend of things like ginger, garlic, lemongrass, chilis, and a herb that we grow ourselves called laksa leaf. We've blended that with coconut milk to use on the base. Topped veg from the Hungerford market - pumpkin, courgette, red pepper, baby corn and garnished with crispy shallots, coriander and a drizzle of a special laksa chili sauce.

Spicy Malaysian rendang sauce (house made with lemongrass, ginger, galangal, turmeric, garlic and other lovely things), jackfruit, aubergine, red peppers, onions, garnished with fresh coriander, cucumber slices and spring onions.

Made from scratch using Dove Farm flour, Beechwood Farm eggs and Callebaut Belgian chocolate, baked fresh on the day of the event

A sweet treat that feels a bit better because, well, there's veg in it! (But you'd never know when you try it). A lovely, flavourful, sweet cake with walnuts. A loaf is just perfect for a little sweet treat for 2 people.

A lovely, flavourful, sweet lemon cake with walnuts. A loaf is just perfect for a little sweet treat for 2 people.

Singapore Laksa is fragrantly seasoned with a coconut broth (Malaysian Laksa is more sour and fish-based). The spice paste includes chilis, laksa leaves, galangal, shallots, garlic, turmeric and more. The curry is slow-cooked and includes rice sticks, pumpkin and bamboo, and this is served with bamboo shoots, coriander, wedge of lime, crispy shallots and a special chili drizzle. We make ours vegan, and put the belachan (shrimp paste) on the side for those who want it to add to their liking.

Rendang is flavourful and fragrant. Slow-cooked sauce made from ginger, garlic, galangal, kemongrass, kaffir lime and more. Served over rice.

Famously Goan, but eaten around Asia - spicy, sour, hot, delicious. Served on rice.

A customer favourite. Gently spicy peanut sesame dressing on egg noddles, carrots, red peppers and spring onions.

A northern Indian dish, but a classic. Broiled chicken wings marinated first in a spicy dry rub, then cooked in a second yoghurt-based marinade. Served with a mint and coriander yoghurt dip.

A dish born from the time of the British in Singapore and Malaysia. Chicken wings marinated and cooked in Malay and Chinese herbs and seasonings, served with a tangy Worcestershire-based dipping sauce.

Chicken wings marinated and cooked in a delicious Malaysian BBQ sauce, made from lemongrass, chilis, ginger, shallots and lime leaves.

Found everywhere around Singapore, with every restaurant having a slightly different recipe! An Indian Muslim rice dish, made from a slow-cooked curry (onion, ginger, yoghurt, tomatoes, cardamom, cloves, cinnamon) baked with rice, served with cashews and raisins.

Rice cooked with coconut milk, pandan, lemongrass and ginger, served with peanuts, cucumber slices and sambal (chili sauce)

A spicy, sour, flavourful lentil soup. Contains asafoetida, which aids the digestion, and has a distinctive flavour in this light soup. Yellow lentils, tomato, garlic, tamarind and asafoetida are the key flavours in this lovely addition to a buffet.

A delicious fragrant curry with a base spice blend of coriander, nutmeg, cumin, fenugreek and star anise, but cooked with chilis, garlic, shallots and ginger. We serve it with chicken.

A snacky, filling, chickpea and potato salad, a bit sour and spicy, served with tomato, coriander and red onions.

A simple and crowd-pleasing curry, made from lemongrass, galangal, ginger, garlic, onions and chilis. Chicken is slow cooked in the curry and then served over rice.

Dominant flavours of fresh coriander, cinnamon and cardamom, loads of ginger and garlic, gently spicy with green chilis. Includes beans and peas, served over rice.