Xiao Long Bao brings a Chinese touch to Lalmatia

In one of Lalmatia's most happening lanes, Xiao Long Bao occupies a small corner, bringing a distinctly Chinese character to an otherwise familiar Pan-Asian dining scene. 

The restaurant occupies a small corner space, with a striking red-and-black exterior that carries through to the interiors. A small space, seating roughly 30–35 people, its compact footprint does not translate into a limited menu. Diners are offered an extensive selection of Chinese dishes, served in a setting that feels casual, lively and unmistakably Chinese. 

The red-and-black interiors, Mandarin-inspired signage and warm lighting give the space a visual identity that is quite different from the polished, often interchangeable aesthetic of many Pan-Asian restaurants in Dhanmondi. 

Another detail that adds to the restaurant's Chinese character is its classic blue-and-white crockery. 

The white ceramic plates and bowls, decorated with traditional blue motifs, bring to mind the centuries-old Chinese tradition of blue-and-white porcelain—particularly the delicate patterns and restrained palette associated with Chinese tableware. 

Against the restaurant's darker red-and-black interiors, the ceramics stand out almost as part of the decor themselves, giving the dining experience a more traditional touch without feeling overly formal. 

For diners looking for something beyond the familiar Pan-Asian staples, the restaurant offers a chance to explore Chinese flavours in a relaxed setting, with prices aimed at the budget-conscious diner. 

The white ceramic plates and bowls, decorated with traditional blue motifs, bring to mind the centuries-old Chinese tradition of blue-and-white porcelain—particularly the delicate patterns and restrained palette associated with Chinese tableware. 

Chicken and Mushroom Bao Bun

Bao buns are usually prized for their exceptionally soft, pillowy texture, but these leaned slightly more towards the doughy side. 

The filling, however, was where the dish made up for it. Minced mushroom, chicken and cheese came together in a savoury, creamy combination, with the earthy mushroom and seasoned chicken balanced by the richness of melted cheese. Two pieces come with each order, making it a fairly substantial starter to share. 

Price: Tk310

Wonton in Sesame-Peanut Sauce

Six wontons arrive in a bowl, topped with a sesame-peanut sauce and a scattering of fresh spring onions. The minced beef inside was succulent, savoury and well-seasoned, giving the wontons a satisfying bite. 

The sauce, however, fell somewhat short of expectations. While distinctly peanutty, it lacked the deeper umami that could have tied the dish together. A stronger presence of soy and oyster sauce would have added the savoury depth and complexity the dish seemed to be asking for.

Price: Tk580

Toothpick Beef

The Toothpick Beef was the star of the meal. 

Tender yet pleasantly chewy pieces of beef are intensely seasoned and generously coated with chopped red chillies and spring onions, making them ideal finger food for grazing between conversations. 

The seasoning brings together the numbing warmth of Sichuan pepper with the sharper heat of black pepper and chilli, while the beef itself remains juicy and succulent. It is the kind of dish that keeps you reaching for another piece almost without thinking.

Price: Tk750

Biang Biang Noodles with Chicken Oil Spill

Exceptionally wide, long, thick belts look rustic and hand-ripped. Firm and wonderfully chewy, they have an elastic bite that holds their own against the heavier toppings. 

The noodles are slicked with hot oil and scattered with vibrant red chilli flakes, chopped garlic and spring onions, creating a fragrant, spicy base. The grilled chicken was particularly well executed, bringing a savoury, smoky quality and plenty of umami to the dish. Slice the chicken, toss it through the oil-coated noodles and you have a hearty, satisfying mouthful.

Price: Tk530

Dan Dan Noodles with Beef Sesame-Peanut Sauce

Long, pale-yellow wheat noodles sit beneath a generous layer of minced beef gravy, topped with charred chilli and spring onions.

The minced beef was easily the strongest component, carrying a well-balanced blend of spices and sauces that gave the dish its savoury depth. The noodles, unfortunately, were somewhat runny, which diluted the overall experience. 

The sesame-peanut sauce brought plenty of nuttiness but once again lacked the deeper umami we were hoping for. With a thicker, more cohesive sauce and a stronger soy-oyster savoury note, the dish could have felt considerably more rounded and satisfying.

Price: Tk 580