Chittagong's Best Restaurants

1. KFC Restaurant

Lalkhan Bazar, Chittagong, Chittagong

Fried Chicken Joint · 11 tips and reviews

2. Sugar Bun

7.3

GEC circle (Sheikh Mojib road), Chittagong, Chittagong

Burger Joint · 10 tips and reviews

3. Pitstop Restaurant

Thai Restaurant · No tips or reviews

4. Ambrosia Restaurant

8.2

Chittagong, Chittagong

Chinese Restaurant · 7 tips and reviews

5. Meridian Hotel

GEC Circle, Chittagong, Chittagong

Motel · 3 tips and reviews

6. Lords Inn

GEC Circle, Chittagong, Chittagong

BBQ Joint · 2 tips and reviews

7. Well Food Center

7.0

944 , GEC Circle,O.R. Nizam Rd, Chittagong (O.R. Nizam Rd), Chittagong, Chittagong

Fast Food Restaurant · 6 tips and reviews

M Yakub Mizan: Under the same roof Well Foods, Sugar Bun and Baskin Robbins

8. Helvetia

Burger Joint · 1 tip

9. Shangri-La

Jibon Bima Bhaban, Agrabad C/A, Chittagong, Chittagong

Chinese Restaurant · 1 tip

10. The Avenue

Chittagong, Chittagong, Chittagong

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Top Choice Asian in Chittagong

Bonanza Food Plus

One of Chittagong’s best dining options, this swish, air-conditioned restaurant has an excellent pan-Asian menu, including Chinese, Indian, Thai and Korean. The Indian dishes are particularly good. You can also eat …

Indian in Chittagong

Handi

This is a handy choice if you want to match good-value Bangladeshi and Indian meals with classy surroundings and good service. The competitively priced set lunches (available 1pm to 4pm) deservedly draw a good crowd…

Chinese in Chittagong

Tai Wah Restaurant

With soups, noodles, rice dishes and dumplings, this is probably the most authentic Chinese in Chittagong. The atmosphere is pleasant, with red lanterns creating just the right level of lighting, and walls adorned w…

Indian in Chittagong

Dhaba

Part of the ever-popular Bangladeshi chain, Dhaba knocks out some tasty curries, kebabs, paratha rolls and chaat (spicy snacks). It’s basically Indian street food in a clean restaurant environment. Wash it down with…

Cafe in Chittagong

Rio Coffee Corner

Housed in a corner of the 2nd floor of a clean, multi-level fast-food complex, Rio is one of the few places in Chittagong (outside the top-notch hotels) that does proper fresh coffee (from Tk 80). As if that wasn’t …

International in Chittagong

Greedy Guts

If you feel the need to take a break from your daily Bangladeshi rice quota, Greedy Guts will see you right with its well-presented menu of pasta and continental dishes. There's good Indian food as well, but the pla…

Bengali in Chittagong

Hotel Zamen

With branches all over Chittagong division, Zamen is a clean, dependable option for those wishing to sample decent-quality Bengali dishes in a family-friendly environment. It’s mostly biryani and curries (chicken, m…

Bengali in Chittagong

Hotel ABP

Tuck into tandoori masala-spiced chicken, grilled by the entrance, and mop up some dhal or curried vegetables with freshly baked paratha. You’ll have to bluff your way through ordering as there’s no English menu, bu…

Bangladeshi in Chittagong

Fushka Stalls

If you're after cheap street eats, this series of daytime stands in front of a small park will sell you a hearty plate of filling fushka for pennies. Fill up on the pastry shells stuffed with chickpeas, onion, tomat…

Bengali in Chittagong

Niribilee

Cheap, no-nonsense local grub with dhal, omelette and paratha for breakfast before the curries and biryanis are rolled out later in the day. No English menu, but some English spoken.

Order food delivery from the best restaurants on foodpanda Bangladesh

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Simple, fast & convenient - the best way to sum up the online food ordering process through foodpanda Bangladesh. With an impressive choice of restaurants offering up a mouth-watering array of cuisines, foodpanda Bangladesh is confident that you will find just what you are looking for. To order food online, select your local area and you will be presented with the restaurants that deliver in your vicinity. Browse through the menus, and make your choices. Once you have completed your order, the chosen restaurant will prepare your selection while you put your feet up, relax and await your food delivery.

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Restaurant Service

The restaurant service practitioner provides high quality food and drink service to guests. A food service practitioner generally works in the commercial sector, offering a range of services to customers. There is a direct relationship between the nature and quality of the service required, and the payment made by the guest. Therefore the practitioner has a continuing responsibility to work professionally and interactively with the guest in order to give satisfaction and thus maintain and grow the business.
The practitioner is likely to work in a hotel or restaurant. However, the size, nature and quality of these establishments can vary enormously from internationally renowned hotel chains to smaller, privately-owned, more intimate restaurants. The quality and level of service provided and expected by guests will also vary. The styles of service will be dependent on the targeted customer and can range from simple self-service operations to elaborate service styles where dishes can be prepared at the guests’ table. In its more elaborate form, food and drink service can be likened to a form of theatre.
High quality food and drink service requires the practitioner to have extensive knowledge of international cuisine, beverages and wines. They must have a complete command of accepted serving rules and must know the preparation of speciality dishes and drinks at the guests’ table or in the bar. The food server is the most important person in attending to the guests and providing the meal experience. Skill and resourcefulness, good manners, excellent interaction with guests, aplomb, excellent personal and food hygiene practices, smart appearance and practical ability are all essential.
A wide range of specialist tools and materials will be used for the service of specialist dishes, drinks and wines. The practitioner will be familiar with their use in addition to the more usual pieces of equipment that are found in most dining situations.
Irrespective of the working environment, excellent communication and customer care skills are universal attributes of the outstanding practitioner. Food service personnel will work as part of a team and with other teams in the hotel or restaurant. Whatever the structure of the work, the trained and experienced practitioner takes on a high level of personal responsibility and autonomy. This ranges from safeguarding the health and wellbeing of the guests and colleagues through scrupulous attention to safe and hygienic working practices, to achieving exceptional experiences for special occasions.
With the globalization of gastronomy, the expansion of travel for pleasure and business, and the international mobility of people, staff in the hospitality industry enjoy rapidly expanding opportunities and challenges. For the talented restaurateur there are many commercial and international opportunities; however, these carry with them the need to understand and work with diverse cultures, trends and environments. The diversity of skills associated with restaurant service is therefore likely to keep expanding.

The Best And Worst In Restaurant Customer Service.

Do you find a meal out relaxing, or do you leave annoyed? If it's the latter, you're not alone.
Customer satisfaction levels are falling at the big sit-down dining chains, the latest data from the American Customer Satisfaction Index show. In fact, for the first time since the Index started asking customers about their dining experiences back in 1995, fast-food restaurants got better overall customer-service ratings than did sit-down restaurants.
Of the five big full-service restaurants the study tracks, only one -- Red Lobster -- improved its satisfaction level compared with last year. Outback Steakhouse held steady while Olive Garden, Applebee's and Chili's saw declines. Perennially bottom-ranked Chili's saw the gap only widen between it and the other popular sit-down chains. Apparently getting free chips and queso for signing up on the mailing list is not a crowd-pleaser.
In the fast-food category, pizza chains won the highest marks, with ACSI attributing the dominance of this cuisine in making customers happy to "reasonable food quality, good variety of selection, low price, and fast delivery." Papa John's got the "most improved" award with a 5 point gain in customer satisfaction and tied Red Lobster for top marks at an 83 out of 100 satisfaction rating.
Hmmm...none of the big burger chains deliver. Maybe there's a competitive opportunity there? Ever-promotional McDonald's, which ended up at the bottom of the fast-food pack, might want to consider it.
At a 73-point satisfaction rating, McDonald's had its best score ever, thanks in part to its more varied menu. But it still lags sector leader Wendy's, which garnered  a 78 score.
On the other hand, eating fresh at Subway was rated a highly satisfying experience with an 82 score.
In the ever-increasing head-on competition between Starbucks and Dunkin' Donuts, Dunkin' appears to have an edge in customer satisfaction. Starbucks' satisfaction rating sank 4 points, ending up with 76-point rating of satisfied customers, while Dunkin' made its debut on the Index with a 79. Starbucks' higher prices are dampening customer enthusiasm, the ACSI report noted.
My take? Fast-food eateries are topping the customer-satisfaction rankings because in this economy, low price is what makes us happy. And our attention spans just keep getting shorter, so the restaurant systems that are trained up on how to get us our meal in three minutes are moving ahead. Also, we're all about convenience, so delivery restaurants also win applause. Add that all up and you get: pizza.
For a look at the bottom ten -- the big brands with the lowest customer satisfaction ratings,

A crash course in fine dining: Oops, I Dropped The Lemon Tart! is one of the most iconic dishes from Osteria Francescana’s tasting menu. Photograph: Valentina Sommariva for the Guardian

Saturday 3 December 2016 11.00 GMT

The entrance is a glass door in a pink wall on a cobbled street. A brass plate with the outline of a chicken is pinned to the wall; for some reason, I like this chicken. It comforts me, for chickens are normal.
This is Osteria Francescana, which this year was named number one in the World’s 50 Best Restaurants awards. In 2015, it was second; it has been in the top five since 2011. It won its third Michelin star in 2012. It is also, according to Michelin, the best restaurant in Europe. Osteria Francescana is owned and run by a native of Modena, Massimo Bottura, and this is where he placed his restaurant.
It was, I am told, very difficult to get a table. The suggestion – and it is made delicately – is that I am lucky to be dining here, and what I am buying is somehow beyond money, even while it is impossible without money. This irritates me; we are paying, after all. But that is how the marketing of luxury goods works: tell others they cannot have it, and watch its value rise. I admit it is effective. I fret we will be late, and drag my companion out of our hotel as if late for a train.
At 8pm, a queue of people are standing in the street. The door is shut. They are not the super-rich, who I suspect would queue for nothing – not willingly, anyway – but the comfortable, who spend their money on experiencing things they have read about. I meet a young married couple from Houston, Texas. They have flown to Modena to eat here, and will fly away in the morning. They are happy. No, that is inaccurate: they are thrilled.

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At 8.01pm the door opens. Is the one minute a carefully considered unit of time? Did Bottura try two minutes late, or three and a half, or nothing, or minus one minute, and find one minute the ideal period to marinate the want of strangers?
We came earlier to gawp, at 5pm, and the door opened. Bottura walked out in his chef’s whites, nodded to us and spoke very fast into a telephone. He is small, bearded and handsome, in large, black spectacles that make him look like a Hoxton art dealer, which he almost is; his art collection (Damien Hirst, Maurizio Cattelan, Matthew Barney) is famous. He was once an unhappy law student; then he turned to food.
Bottura is among a group of chefs – Heston Blumenthal, René Redzepi of Noma, Thomas Keller in the US – who experiment at the end of food. They are both wondrous and ludicrous. When this kind of food is delivered with wit, it is enchanting, although I am yet to be convinced it is important. When it suffers from self-delusion – I was once served Turnip: Variations In Its Own Broth at Eleven Madison Park in New York, for example – it is absurd.