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While it’s easy to find authentic Indian food in Singapore – whether you’re partial to creamy yogurt-based North Indian cuisine and its proclivity for flatbreads, or spicier South Indian-style cooking – Bangladeshi fare is less common.

The country is located a little further east on the Indian subcontinent, and is known for grub that’s markedly spice-forward – though not fiery – with a focus on seafood, thanks to the nation’s proximity to the ocean and its abundance of inland rivers.

Bangla Lim, a food stall that opened on June 18 in an industrial canteen in Eunos, hopes to fill that gap. It’s fronted by Lim Boon Kian, 44, a self-professed Singaporean foodie who owns a semiconductor business, and his 31-year-old Bangladeshi head chef (who wanted to be known only as Yousof), who used to be a construction worker at a scaffolding company. Both are at the stall daily, though the cooking’s done by Yousof.

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