Baan Busaba: Dhaka’s serene new escape for lovers of East Asian cuisine

I stepped into Baan Busaba, and it felt like stepping into a world that knows the value of subtle luxury. The walls, painted in soothing green, glow softly under golden light. The music was calm and slow, creating an atmosphere that made me forget the chaos outside.

Each corner has been designed to accommodate both families and corporate diners, with private compartments perfect for birthdays or quiet gatherings. It is clean, comfortable, and welcoming, and the staff seem genuinely invested in ensuring every guest feels looked after.

"Our vision for Baan Busaba was to create something that blends authenticity with creativity. We did not want to just replicate Thai or Korean dishes; we wanted to tell a new story through food," said the restaurant's manager, Mahmud.

Throughout the evening, one thing became clear: Baan Busaba is not just about food. It is about experience. Every item tells a story of experimentation and passion, every detail speaks of thoughtfulness. The staff are attentive without being intrusive, and the service is punctual.

"Our goal is for people to walk in curious and walk out smiling. If a dish makes someone pause and say, 'I did not expect that,' then we have done our job," Mahmud said before we left.

In a city saturated with new restaurants vying for attention, Baan Busaba manages to stand out without shouting. It is elegant but approachable and ambitious.

Baan Busaba might be one of the newest additions to Dhaka's East Asian dining scene, but if it continues on this path, it will not take long for it to become one of its finest.

Cheung Fun (Shrimp)

We started with Cheung Fun, a delicate shrimp-filled dumpling-type dish that sets the tone for the meal. At first glance, it looks small with a paper-thin dough wrapped around a rich shrimp filling.

But the first bite hits different. The shrimp flavour is strong but refined, and when dipped in soya sauce, it transforms into a perfect balance of salt and tang. As an appetiser, it does exactly what a good starter should. Perfectly cooked and beautifully presented, the dish earns the chef full marks for creativity.

 Price: Tk559

Crispy Morning Glory with Seafood Sauce

This was, without exaggeration, a revelation. It is essentially two dishes in one: a bed of fried Malabar spinach paired with a thick seafood sauce. The spinach, fried to golden crispness, provides the perfect texture. But it is the sauce that steals the show.

Tangy, sweet, sour, and utterly addictive, it is the kind of flavour that demands attention. The sauce is rich with shrimp, nuts, carrot, and onion. It is so good that it could stand on its own as a separate dish.

The sauce elevates the dish, and every bite bursts with flavour, each spoonful teasing the palate with layers of texture and taste. This is easily the restaurant's best dish, one that sets the bar almost impossibly high for what follows. 

Price: Tk425

Peking Duck

This dish was served as a platter for two. The presentation was grand, vegetables, sliced duck meat, cucumber, coriander, and a glossy tamarind sauce lay out like a painter's palette. The server prepared it right in front of us: a thin bread, a layer of duck meat, a slice of cucumber, a sprig of coriander, a touch of chilli, and a drizzle of sauce. The ritual was elegant, the aroma inviting.

However, the experience was not without its flaws. While the tamarind sauce brought a pleasant sweetness, the distinct smell of raw duck meat was hard to overlook. For those unaccustomed to the stronger flavours of authentic duck, it might be an acquired taste. It was an impressive effort, but it simply could not match the brilliance of the dishes that preceded it.

Price: Tk1,445

Grilled Beef Tenderloin with Nam Jim Jaew

This dish quickly restored the balance. The steak, marinated and grilled to tender perfection, is paired with a thick, fiery dipping sauce that bursts with sweet and sour notes. The beef itself was soft, juicy, and free of any overpowering odour. The Nam Jim Jaew sauce tied everything together, offering a bold kick that lingered pleasantly. This dish is a reminder that great food does not need to be complicated; it just needs to be done right.

Price: Tk580

Milo Brulee

After such a symphony of flavours, dessert arrived like a soft landing. The Milo Brulee was topped with chocolate Milo powder and layered with cream cheese. It was a creamy, comforting close to the meal. What made it stand out was its balance.

Neither too sweet nor bland, it felt designed to soothe the taste buds after the intensity of the savoury courses. There was even a faint hint of Thai tea flavour that added depth. "We wanted a dessert that complements the meal, not overwhelms it," Mahmud noted. 

Price: Tk380

Honey Lemon Grass Mint

To wash it all down, the Honey Lemon Grass Mint was the perfect choice. Slightly fizzy, lightly sweet, and refreshingly cool, it was both a palate cleanser and a digestive aid. With hints of honey and mint, it brought the meal to a refreshing conclusion. It is a drink that feels purpose-built for tropical evenings, crisp, invigorating, and cheerful. 

Price: Tk400