Singapore: Stuff’d isn’t new to singaporean fusion food innovation. Since 2014, Singaporeans have queued almost religiously for Stuff’d’s "fresh", "Healthyesque", fast-service meals inspired by Mexican and Turkish street staples — a concept that is practically like a modern homage to our beloved pasar malam kebabs. So when Adrian — the founder of Stuff'd launched Dabba Street, expectations among singaporean's — particularly the office lunch crowd — weren’t just high — they were monstrous.

With five outlets now dotting the East-West Line, from Jurong Point to White Sands, Dabba Street’s concept hits fast, green, and bold. They’ve reimagined Indian and Mediterranean cuisines into a cross-cultural dance of spice, tang, and texture. Their menu riffs off classics — fragrant biryanis and butter chicken — with contemporary, health-conscious flair — sides like Mint Chutney, Garlic Aioli and alternatives like baked chicken straddle tradition and reinvention, sauces that nod to the tangy Mediterranean while pulling you back to India's delicious spice blends.

But what’s got Social Media buzzing is a Frankenstein of flavour — theBiryaritio. A mad, glorious fusion of biryani and burrito, it’s disruptive, it’s unexpected, and it’s priced to move — from $6.80 to just shy of $9. It's value with a side of cheek and a mouthful of flavour.

The Fineprint went in, hungry and curious.

We started with the Butter Chicken Dabba Bowl, a carnival of colour and contrast: green rice, tzatziki, cheddar and mozzarella, egg mayo, Indian-style fried tofu, and a chaat-baked potato — all drizzled in garlic aioli dressing. A compelling lineup, no doubt. But while it offered a complex layering of creamy, cheesy, tangy textures, it stopped just short of delivering that familiar Indian spice crescendo — the kind that clings to the palate, teasing it into a slow foodgasm. Instead, it whispered soft-flavour when we were expecting a bang.

Next came the the baked chicken Biriyarito. With lemon herb tahini, Indian tomato salsa, shredded mozzarella, red cheddar, and a hit of egg mayo — it was wrapped like a burrito but landed like a revelation. This time, the mint dressing we chose came through, balancing out the textures with a cool, nostalgic chutney note. This dish did what the bowl didn’t — it earned the "original" tag and internet hype.

What They Have Not Told Us

Dabba Street isn’t all gold stars and bluish-green rice.

We visited the Jurong Point outlet — a small, tight operation designed exclusively for takeaway. That focus on speed and affordability? It comes at a cost. Sustainability, it seems, got left behind. Plastic tubs, aluminium foil, and no visible compostables — a disappointing development, especially given the brand’s healthy, eco-conscious veneer on their marketing materials.

From what we could gather, cardboard alternatives are used sporadically — perhaps during peak times or special campaigns — but it’s far from consistent. For a brand that’s trying to redefine modern, conscious eating, this packaging paradox leaves a bitter aftertaste for the eco-conscious crowd.

However it is important to note — Stuff'd has historically been engaged in providing food donations to underprivileged children.

Our Verdict

Dabba Street walks a thrilling line — adventurous with flavour pairings, bold in concept, but not without blind spots. It’s a culinary gamble that mostly pays off, especially with dishes like the biriyarito. But if it wants to truly own this new space it’s created, it’ll need to do more than just mash up cuisines — it’ll have to match its tasteful innovation with intention, not just on the spice rack but in their supply chain.