Crispy fried chicken wings with a little hint of spice.(GFF)

Cooked cabbage, carrots and jicama encased in rice wrapper and fried into a nice crispy starter.(VF)

From the far flung coast of San Francisco, a Tiki bar chef created the Cheese Rangoon to blend American taste for cream cheese and crunchy things. Here at Dang Good Foods, we deconstructed this iconic dish to celebrate Americana!

No carrots nor cake. Made mainly with daikon and pan fried with eggs, this street dish is often consumed as breakfast, lunch, dinner, and sometimes after a night out after drinks (contains pork and dried shrimp). Your choice of white or black. Black being sweet/savory and white being only savory. (option to add shrimp)

Often voted the best bread in the world, Roti Prata is a staple in Singapore. Some describe it as a cross between a croissant and naan. We serve it with our house curry and is vegan friendly. (Dine in only)

Is Singapore the fried rice paradise? To us, it is! Wok fried to bring out the fragrance of rice and all the delicious ingredients, this dish is a Lakewood favorite! Choice of chicken, beef, tofu (VF), Char Siew pork, or shrimp. Gluten Free friendly option available.

Originated from India, the dish curry can be found in many cultures as it adapts to local interpretations. Our curry carries influences from all the various culture found in Singapore (GFF). Your bowl of curry contains select variety of vegetables such as carrots, potatoes, and other common items found in curries in Singapore. Choice of chicken, tofu(VF) or shrimp.

Pandan infused coconut milk flavored jasmine rice (did I get your attention yet?) is the star of this dish. Serve with crispy chicken wings, cucumber slices, egg and a sweet, savory and mildly spicy chili sauce. A truly hearty meal. GFF (Gluten free friendly).

Char in Hokkien (my native tongue) is to stir fry. Bee Hoon is rice noodles. Much like its cousin, Fried Rice, this is another staple in Singapore. We stir fry these noodles with eggs, veggies, and your choice of either chicken,beef, tofu, shrimp or Char Siew pork. VF and GF option available.

An icon of Singapore street food. Char Kway Teow is a wok fried noodles dish that is a must when you step out of Changi Airport. Fresh rice noodle, egg noodle, shrimp, eggs, bean sprouts, yu choy, and Chinese pork sausage are just some of the ingredients in this dish. VF option available.

Stirred fried egg noodle with shrimp and chicken. This dish is our interpretation of the Malay style Mee Goreng that can be found in various hawker centers and eateries around Singapore.

Same curry as the rice dish but with a noodles and more curry. Choice of tofu (VF), chicken, or shrimp. Rice noodles only available to make dish GFF.

A common lunch for the young and old across Japan’s hardworking folks. Onigiri is a popular holdover from our food truck days. Seasoned rice ball with salmon mix filling (GFF).

Pan fried spam glazed with house teriyaki sauce, sandwiched with premium sushi grade rice and wrapped in seaweed. Umami galore! GFF option available.

We found the most delectable imitation vegan bacon and decided to add it to our menu as vegan musubi. Sorry no gluten free friendly options for these.

Tapioca pearl and seasonal fruit (if available), slathered with a velvety coconut milk and pandan infused coconut palm sugar syrup. (VF,GFF)

Steamed taro topped with red date and lotus seed and slathered with velvety coconut milk and coconut palm sugar syrup.(VF,GFF)

This is our interpretation of the delectable Vietnamese Summer rolls. Rice noodles, shrimp, pork belly, Thai basil, and green leaf lettuce rolled with rice wrap. Serve with house peanut sauce.