Bang Street Food
Crown Street offers a veritable United Nations of culinary options – and Bangladeshi is in that mix.
Bang Street Food is the work of Nicholas Gurney (co-owner of Farmhouse in the Cross) and head chef Tapos Singha (ex-Est, Gowings and Lucio’s), who hails from Bangladesh. The cuisine is fish and vegetable based and Bang uses Australian produce to recreate traditional Bangladeshi street food.
Bang’s high-ceilinged room features exposed brick, timber rafters and white feature walls. The open kitchen is enclosed by a black-tiled bar; surrounding it are long communal tables and more intimate configurations. In the stairway, a brilliant neon sign casts a red glow over the restaurant’s street entrance.
The menu starts with street snacks, served in a paper cone as they are on the streets of Dhaka. Try sand-roasted shell peanuts, a Bengali potato chop or a bhaji (a fried fritter topped with coconut chutney). Then it’s time for share plates of honey-roasted paneer, hanger-steak kebab, or a duck-egg omelette with blue swimmer crab. For the really hungry there’s hearty Kacchi biryani with goat, kalizera rice and saffron.
The wine list is entirely Portuguese, a nod to that country’s early colonisation of the subcontinent. You could also sip a Bang pale ale or a mango lassi. Bangladeshis are keen on sweets, so finish with rum drunk doughnuts with caramelised peaches, milk powder crumb and saffron crème fraiche.
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