"I keep thinking I’ve found my favorite dish, and then comes the next: rounds of eggplant hot from the pan in ghostly rice-flour coats; a tumble of shrimp and bottle gourd with enough fire to bring a prayer to the lips; rui, a delicate river fish imported from Bangladesh, worth coaxing the flesh off its hundred little bones."
- Ligaya Mishan, Chief Restaurant Critic for The New York Times
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BON APPÉTIT
"Rahman explains how they pushed Uber Eats to create a new category for Bangladeshi restaurants."
CNN
"So having that meal at the Korai Kitchen, oh my God, it was so delicious [...]
And I’ve been fantasizing about that fish."
MASHED
"Korai Kitchen, they got Yelp to make a category for Bangladeshi food," Ling said. "Yelp didn't even have that category yet."
USA TODAY
Cultural Cuisine: Up-and-Coming Chefs Who Are Serving Heritage On A Plate
IN PRINT
CHERRYBOMBE MAGAZINE
Outstanding in their Field: These Official Bombesquad Members Are The Cream of The Crop
NJ.COM
Meet The Jersey City Chef Whose Bangladeshi Delights Gained James Beard Awards' Attention
NJ.COM
Dining has long been a male-dominated industry. These 9 female chefs are changing the menu
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HOBOKEN GIRL
Fresh Off James Beard Nomination, Korai Kitchen in Jersey City Reintroduces Dine-in Service