Futurist Flavors: Damansara x Dabao Singapore

The truth of the future is in the strength of our memories. In this forward facing moment, two powerhouse chefs partner in an evening of cultural connectivity. Chef Tracy Goh of Damansara and Chef Emily Lim of Dabao Singapore, both immigrated from their respective birthplaces, Malaysia and Singapore, where a complex cultural and social history is shared. The invitation to co-curate a multi-course menu becomes a dynamic conversational act of nostalgia and nuance. Come partake in this mosaic of modern flavors – swirls of Malay, Chinese, and Indian influences, through the distinct and vibrant points of views of these two celebrated up-and-coming chefs in the Bay Area.

This will be a 5-course family style meal with vegan options.

Chef Tracy Goh
Chef Goh arrived in the Bay Area from Kuala Lumpur in 2012 with the vision and commitment to establish her culinary career and promote Malaysian-Singaporean flavors in the diaspora. A proud graduate of La Cocina, which lifts up local immigrant and women of color entrepreneurs, Goh’s food has grown a large community following whom she credits in making Damansara a reality.

Chef Emily Lim
Singaporean born and bred, Chef Lim moved to the Bay Area in 2014. After receiving a degree from Culinary Institute of America in Singapore, her ardent focus and passion in the kitchen brought her to the US only to be laid off when Covid-19 hit in March 2020. With an urge to respond to her friends in the hospitality industry during the pandemic, she created Dabao Singapore with a menu inspired by hawker stalls back home. Semifinalist for the James Beard Award for Emerging Chef, Chef Lim dedicates her drive to her female ancestors who used to peddle foods for a living.

Chef Tracy Goh and Damansara photos by Aron Pruiett
Chef Emily Lim photo courtesy of Emily Lim