BAIHU | Restaurant Review

“A Pan-Asian Haven; NOT just another Chinese joint!”

Let me explain. BAIHU, for instance, swaps out french fries for dirty Korean corn ribs, your usual fried garoupa for a Thai-style whole fried snapper, chicken soup for a Cambodian Amok Curry Hot Pot AND set menus for bento boxes!

BAIHU prides itself on being family-friendly and as wallet-friendly as possible — while still keeping everything fresh. They restock produce every two days, make everything to order (no cold-stored shortcuts here), and even hand-make their noodles. Most of their ingredients are locally sourced, except for a few top-quality condiments they import to keep the flavours authentic.

The restaurant is run by a youthful team — Co-Founders Karl Kao, Sanka Abeywarne, and Kaeshavie Parinathan, along with Consultant Chef Vishmalak — which explains the constantly evolving, experimental menu. Fresh, bold and ever-changing, it’s a formula that clearly works.

I wouldn’t call this a hidden gem since I’ve heard the buzz since day one. As Karl puts it, “BAIHU is here, we’re new, but we’re ready to make some f****** noise.” Now, onto the food!

P.S. We didn’t get to try them this time, but the team swears by two underrated dishes: the Singaporean classic Char Kway Teow and the Cambodian Amok Curry Hot Pot — which Karl describes as “a comforting, hearty meal perfect for when your girlfriend or boyfriend leaves you.”

(More quick restaurant facts at the bottom of the review!)

Appetisers

Gochujang-Glazed Chicken Wings – LKR 2,600 (3.5/5)

I thought these would lean more on the sweet side, but they’ve got quite the spicy kick — not that it’s a bad thing! The chicken’s nicely tender, though a bit more sauce wouldn’t hurt, as it feels a touch dry on its own. Dipping it in the soy sauce definitely helps, but a dedicated dip or a more generous coating of glaze would’ve made these a real winner. Easy fix: ask them to make it as saucy as possible! 

Skewer: Lemongrass Chicken Tender (3 pc) – LKR 1,850 (4.5/5)

These and a beer. Juicy chicken thighs marinated in lemongrass, garlic, and fish sauce. The skewers come grilled to perfection with a lovely smoky, charred flavour and makes the perfect side to your alcoholic (or non-alcoholic) drink of choice. It includes a fresh carrot, cucumber and onion salad on the side and adds a refreshing crunch that balances it all out.

Bao Bun: Pork Belly Char Siu (2 pc) – LKR 2,350 (4/5)

I don’t feel obligated to write anything about this dish because the looks alone will have you sold. But here goes… The fluffy bao buns have a subtle sweetness and a slightly doughy texture — hearty rather than light — so if you’ve got a small appetite, one portion is easily shareable between two. The veggies inside add a fresh crunch, while the char siu pork is rich, sticky and flavourful, though a little on the tougher side since the cut includes the rind. You’d expect the meat to make it fatty, but surprisingly, it all comes together into one satisfyingly non-greasy bite.

Jade Vegetable Dumplings (6 pc) – LKR 1,300 (4.5/5)

Right off the bat, the sauce at the base of these dumplings packs a serious punch. It’s a vinegar–chilli crisp combo that’s both tangy and spicy, making your mouth water much like achcharu does. The spinach-infused wrappers hold tender-crisp bok choy, water chestnuts, cauliflower and carrots, topped with scallions and peanuts for a satisfying crunch in every bite. 

Mains

XO Seafood Fried Rice – LKR 2,400 (Small) | LKR 3,200 (Regular) (4/5)

Wok-fried rice tossed in the house-made XO sauce (the OG chilli paste as they call it) — a rich, pure umami blend of dried scallops, dried shrimp and aromatics. It’s flavourful, perfectly moist and comes with a decent mix of prawns, cuttlefish, egg and vegetables. The small portion is shareable between two, while the regular size is ideal for four.

Beef Rendang Dan Dan Noodles – LKR 2,800 (5/5)

Karl calls this “s*x in your mouth.” He’s not wrong. Inspired by Karl’s trip to Indonesia — where it’s a late-night favourite — this dish truly lives up to the hype. The beef rendang, slow-cooked for 8-10 hours, is rich, spicy and beautifully seasoned, even if it’s not quite fall-apart tender. Served over firm rice noodles coated in a nutty Sichuan-style sesame sauce, it’s topped with bok choy, pickled mustard greens, chilli crisp and a perfect bull’s-eye egg. This is now right up there in my list of comfort foods. 

Sharing Plates: Sizzling Korean Beef Platter – LKR 4,600 (3.5/5)

Marinated bulgogi beef served on a sizzling hot plate with caramelised onions and bell peppers — best enjoyed the moment it hits the table, before the heat makes the beef turn chewy. The sweet onions and peppers tie it all together, making it the perfect bite to go with drinks. Flavour-wise, it’s solid — a little steep for the portion size, but I’m told they’re tweaking it to make it more generous! 

Bento Box: The Hawker – LKR 1,700 (Chicken) | LKR 1,800 (Beef) (4.5/5)

Out of their five bentos, we went with The Hawker — specifically, the chicken red curry version. (You could also opt for chicken green curry or the deeply spiced beef rendang.) Each comes with buttery, garlicky wok-fried rice and a perfectly fried egg topped with sambal. A tangy pickled cucumber salad adds a zesty punch that ties everything together in one flavour-packed bite. It even comes with a side of dessert: a Mango Sago — creamy, refreshing and so good it deserves a spot on the main dessert menu.

Dessert

Mango Sticky Rice (VG) – LKR 1,400 (4/5)

A Thai dessert staple done with BAIHU’s signature flair. Warm, sweet glutinous rice steamed with coconut milk is paired with fresh mango slices and a drizzle of coconut cream. The flavours are fresh, creamy and delicately sweet — just as they should be. The rice, however, leaned a little too mushy for our liking, and while the mango purée added a lovely touch, a side of sweet coconut sauce would’ve tied it all together. Still, it’s a solid take on a classic, though the Mango Sago steals the dessert spotlight.

Drinks (Mocktails)

Kiwi Yuzu Frozen Margarita – LKR 1,700 (4/5)

Light, citrusy and refreshingly smooth — this mocktail twist on a margarita pairs perfectly with a meal. The kiwi–yuzu blend adds gentle sweetness and a subtle citrus kick, making it very easy on the palate. (Yuzu, a Japanese citrus fruit, tastes like a mix of lemon and mandarin.) It’s heavy on the slush, which looks fun but leaves little room for the drink. Still, if you prefer something light and cooling rather than bold and tangy, this one hits the spot — though it’s on the tad pricey side. 

Pink Grapefruit Collins – LKR 1,100 (5/5)

Bright, zesty and perfectly balanced — this mocktail blends pink grapefruit, lime and Sprite into something that somehow tastes like pink guava (don’t ask me how, but it just does!). Garnished with rosemary, it’s got just the right touch of sweetness. Honestly, I’ve nothing more to say — please just trust me and order it. 

Ambience

There’s something quietly charming about Stratford Avenue — calm and leafy even amidst Colombo’s bustle. On a rainy day, BAIHU feels extra cosy; picture yourself upstairs, watching the drizzle through floor-to-ceiling windows with a warm bowl of noodles in hand.

The experience starts the moment you walk in — a striking white tiger sprawled above the stairway wall leads you up to the main dining area, setting the tone for what’s to come. Upstairs, BAIHU’s interior is a bold blend of mythology and modern design. Inspired by the Chinese legend, the White Tiger of the West, the space glows in deep reds and metallic tones — a nod to the tiger’s element, metal. A glowing, dragon-like LED fixture twists across the ceiling, while exposed brick, patterned tiles, and warm amber lighting create a moody yet inviting vibe. The bar glows softly under a moon-like light of the BAIHU signboard, and a small terrace area offers an airy contrast to the dramatic indoor setting. Intimate, stylish and full of character — BAIHU captures Asian mystique with contemporary flair.