Bangladeshi cuisine is, by all accounts, under-represented in Sydney, so BANG‘s detonation in the suburb of Surry Hills is causing a welcome commotion on the city’s dining scene. It’s no flash in the pan either — restaurateur Nicholas Gurney and chef Tapos Singha are the driving forces behind the place and both are experienced and successful operators. Gurney is also the creative force in terms of design, and his translation of Bangladeshi themes and motifs is as vital to the BANG experience as his colleague’s work in the kitchen.

The subcontinent is known as a riot of colour, but cannily Gurney has opted against hitting customers full force with an in-your-face interior. While the oversized neon entrance sign doesn’t hold back, Gurney has used a stark monochrome palette for the interior, which maximises the effect of judicious colour accents; the Bengal tiger is referenced in the orange chairs alongside the black, forest green denoting the Sundurbans national park also makes a fleeting appearance, as does the indigo blue of the indigenous Doyel bird. Woven bamboo chairs signify the huts made of the same material in the birthplace of chef Singha, who has created a menu that balances heat and cool freshness among its street food dishes.