Lagoon Dining offers fusion of Chengdu and Bangkok flavors

Updated October 12, 2026,first published November 18, 2024

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Lygon Street, 2019: a spaghetti stronghold. But then in stormed this raunchy, low-lit salon trading broadly in the flavours of Asia, and a culinary revolution was born. Call it borderless fine-ish dining, call it seriously shrewd fusion, just make sure you’re calling for that tartare: plush with creme fraiche, hot with sambal vinaigrette and thrilling alongside a funky fiano poured from a pouch – a perfect Campanian.

Rice noodles are charred hard, slicked with egg yolk and tumbled about with juicy chicken. It’s a wok-hei smokeshow and an exhibition of the kitchen’s way with texture.

Allow the proud staff to point you to signature char siu pork with mustard – angelically sweet, satanically hot – and, for good measure, fried chicken that combines white-pepper punch with the crispest of crusts. The current golden age of Lygon Street began with Lagoon Dining, and it remains its fearless leader.

Must-order: Raw beef with sambal vinaigrette, laksa leaf and creme fraiche.

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