The newly opened Priyo Shaad restaurant in Central brings forth the flavours of Bangladesh, a nation rarely spoken about in the food scene of Hong Kong.
Centring on the vegetables and curries of the cuisine, slow-cooking is the key at the restaurant to imbue deep and rich flavours into each bite. Meat curries are slow-cooked for more than six hours at a low temperature to maintain a true aroma and taste.
For those unfamiliar with Bangladeshi cuisine, the traditional fuchka (HKD42/HKD70) potato- and chickpea-filled shells and aloo’r chop (HKD58) spiced potato cutlets are great appetisers to begin your exploration of the flavours of Bangladesh.
The roast chicken curry (HKD128), kala bhuna (HKD158) slow-cooked beef curry, and vegetarian bhuna dal (HKD68) lentil curry hit points for depth. Wipe up all the gravy with the luchi (HKD22) deep-fried flatbread.
In the seafood space – a key to the cuisine – the rupchanda fry (HKD118) deep-fried pomfret is worthwhile to order, whilst the shrimp dopeaja (HKD148) sees fried shrimp bathed in a spicy onion gravy.
Priyo Shaad, G/F, 29 Aberdeen Street, Central, 6737 4607, book here
