From bay to boil: How Fish n’ Grill is redefining seafood dining in Dhaka

Seafood boil may be a fairly recent sensation in Bangladesh, but it's already making waves among Dhaka's food lovers.

Originally introduced by a local steakhouse just last year, this Cajun-inspired, hands-on feast has quickly found its niche. But behind the boil's growing popularity lies a simple truth: the freshness of the seafood makes or breaks the experience.

Located in the heart of Gulshan, Fish n' Grill, a brand-new eatery, takes this standard seriously. The recently launched restaurant is a bold new venture by Sea Pearl Hotel, Cox's Bazar, aiming to bring authentic, fresh seafood straight from the Bay of Bengal to the capital's plates.

The concept is refreshingly straightforward: seafood, fresh from the coast, cooked with flair and served in an immersive setting. Each item, from tiger prawns to squids, is sourced daily from Cox's Bazar and proudly displayed every evening in a dedicated seafood showcase. Diners are invited to handpick their seafood and have it cooked right in front of them, thanks to an open kitchen setup that turns every meal into a visual treat.

While the seafood boil remains the centrepiece, Fish n' Grill offers much more. The menu is a fusion of Turkish, Thai, and Bengali flavours, with one standout dish earning both curiosity and acclaim: Smoked Hilsha.

"Hilsha is our national pride, but many people shy away from ordering it at restaurants because of the bones," said Chef Shumon Mia, who leads the kitchen. "We wanted to change that."

To do so, Chef Shumon takes a meticulous approach. He debones and fillets each Hilsha by hand, then steams it with local spices inside a bamboo steamer, a method that elevates the fish without masking its signature flavour. The result is a standalone dish that's light, smoky, and completely bone-free, making it accessible even to those who'd normally avoid it.

The entire restaurant is decorated with underwater aesthetics. Blue is a prominent colour in the interior, and on every table, you will find a beautiful coral piece as a decorative item.

The Business Standard team sampled a selection from the menu, starting with an appetiser, followed by their much-talked-about seafood boil, and ending on a sweet note with dessert.

Prawn Skewers

At first glance, the Prawn Skewers might seem like your typical prawn shots, dipped in sweet chilli sauce and commonly found elsewhere. But the difference lies in the size and freshness of the prawns.

Each bite of these generously sized prawns justified the Tk 899 price tag, easily the largest and plumpest prawns I've ever had in an appetiser. The batter was perfectly crispy, and the sweet chilli sauce added just the right balance of flavour to elevate the dish.

Price: Tk899

Rating: 8.5/10

Seafood Boils 

This was the most anticipated dish, as mentioned. The anticipation got even higher with the 40-minute preparation time. However, to keep you excited, the restaurant serves a small bite, more like a tortilla chip with tomato salsa, to help you pass the time during the wait. 

Besides, if you are bored, you can walk around and watch the cooking process and strike up a conversation with the chef. The seafood boil consists of lobsters, crabs, shrimp, calamari, pomfrets, dry fish, potatoes and roasted vegetables. 

Having the Seafood Boils was quite an experience for us. We were given gloves and aprons. The chef himself serves it on a giant silver plate, wrapped with aluminium foil. 

Every bite was bursting with flavour. The pepper-forward gravy was rich, bold, and beautifully seasoned. The vegetables balanced the proteins perfectly, making the dish feel hearty yet harmonious.

Price: Tk4,999

Rating: 9/10

Creamy Coconut Ice Cream

Served in a halved coconut shell, the dessert made an unforgettable first impression. Visually, it was a stunner, thoughtfully presented with delicate garnishes and a beach-like bed of coconut flakes. 

However, while the presentation was top-notch, the taste didn't quite live up to expectations. The ice cream itself lacked the depth of fresh coconut flavour, and the surrounding flakes carried a slightly stale, aged taste that dulled the overall experience. A bit more attention to ingredient freshness could easily elevate this dessert to match its striking appearance.

Price: Tk499

Rating: 6/10