Bangladesh and Thailand have a lot in common. From the love of mangoes to rice and a deep appreciation for culinary delights.
This shared cultural traditions and a wanting to present authentic Thai cuisine in Bangladesh brought Ruen Busaba's Founder Sadman Hossain, and Thai Chef Chakri together.
Chef Chakri is on a mission to introduce Thai delicacies worldwide, and at Ruen Busaba you can really taste his passion.
“Both countries share a comparable tolerance for heat and a sweet tooth for the same kinds of food,” Hossain said, pointing out the combination of milk, rice, and mangoes as examples. “The similarities between Bangladeshi and Thai cuisine are greater than most people realise.”
Mehedi Hasan/Dhaka TribuneFood
For starters, we had the mixed seafood salad and the fried chicken namtok. Their mixed seafood salad is made with palm sugar, spring onions, squid, prawns, and crab, then tossed in Thai fish sauce, lemongrass, and Thai red chillies.
This makes a spectacular seafood salad that masterfully oscillates between tangy and spicy flavours, and you'll keep digging in for more until the bowl is empty.
The Namtok sauce is the star of the show when it comes to their fried chicken Namtok, which is a mouthwatering specialty dish. A genuinely Thai hot yet lemony-tangy sauce that is poured over some crackling fried chicken, and it is without a doubt one of their hits. The sauce is predominantly made of fish sauce, palm sugar, lime juice, and chilli flakes.
For mains, we picked the fan favorite, chicken in red curry sauce, black pepper prawns and sweet and sour snapper. In addition to the eggplants and pineapples commonly featured in Thai green curry, their chicken red curry has red curry paste that has been incorporated into the marination, imparting a distinct flavour.
Despite the presence of the paste, the red curry had a pretty understated flavour, and we would have preferred it if it had been spicier.
The sweet and sour fried snapper with lime juice and pineapples sprinkled on top. Pieces of fried snapper were coated in sago, which gave it a rich acidic flavour and a lovely golden sheen.
Despite the fact that the sauce was made beautifully with sautéed garlic and onions, the snapper was a little dry and chewy. The dish was also decorated with red pepper and green onions.
The dryness could be avoided by using the sauce more vigorously.
The sweet taste of the prawns is paired with the savoury flavour of black pepper infused with a little bit of heat including shallots onion and garlic that enhances the overall flavour of this classic deliciousness, this dish has tiger prawns that have been cooked in oyster sauce and Chinese rice wine, and garlic, pair the prawns with their rice or pad thai. Both are excellent options for delectable treats.
This meal has yet to appear on their menu, but it is worth every morsel when it does.
The price range for a meal at Ruen Busaba is Tk550 to Tk1850 including VAT.
Ambience
Dim orange ceiling lights, a big wishing bell, a bamboo-covered ceiling, orange Busaba flowers, and Thai mythical imagery fill every nook and cranny of Ruen Busaba in Banani, quickly soothing the senses. From the minute you enter until the moment you depart, you can feel the reverence for Thai history and tradition that was obviously poured into the decor of this area.
Challenges
Hossain, who opened the restaurant only a month ago in the midst of a global economic crisis, admits that he could have been more cautious. He insists, however, that at the end of the day, business is about the survival of the fittest.
I know things aren't great economically, but that didn't stop me from opening the restaurant; it's all about making ends meet. He continued: "If you tread too carefully, you'll never know if you can make it."
The current economic climate, as well as the need to raise costs to maintain quality through the hiring of experienced chefs, has resulted in reduced profit margins and an emphasis on pleased consumers.
“I need to make sure everyone can afford to eat here, regardless of their financial situation. To compensate, I've got to cut into my profit margin," Hossain concluded.
Verdict
Dining at this mid-range Thai cuisine restaurant in Bangladesh proved to be an enjoyable and satisfying experience. With its inviting ambience, attentive service, and delectable dishes, it certainly offered a taste of authentic Thai flavours in the heart of Dhaka.
The mixed seafood salad is a must-try, as is their fried chicken Namtok and River prawn in black pepper sauce.
While the overall dining experience was commendable, a few minor areas for improvement could elevate the restaurant further, such as quicker service.
All in all, for Thai food enthusiasts seeking a delightful culinary journey without breaking the bank, this restaurant presents a solid choice. It successfully captures the essence of Thai cuisine while catering to the local palate, making it a worthwhile destination for food lovers seeking a taste of Thailand in Bangladesh.