Lim Boon Kian: “I want people to understand that Bangladeshi food is not just for low-level people. Bangladesh is a country; they have their own culture and they are very proud of their food. I started Bangla Lim with the intention of introducing this cuisine to the public, and to let poorer workers have another option, to have better food… I have been a businessman for many years and I have always been very profit-driven. This stint with Ministry of Manpower opened my eyes to another world; money is not everything. During this pandemic, you can see that they are helpless, they miss their families, they have no life, they cannot even get out of the dormitories unless you are S pass and above. There’s so many of them who cried in front of me. There are some who miss their families so much that they wanted to commit suicide.” Lim, founder of Bangladeshi food stall Bangla Lim, shares about his first taste of Bangladeshi cuisine, plus: *First impressions of migrant workers* *Catered meals that Bangladeshi migrant workers typically eat* *Why Bangladeshi cuisine is not mainstream in Singapore* *Types and characteristics of Bangladeshi curries* *Food as a medium to bridge the gap between Singaporeans and Bangladeshis* *Vision for Bangla Lim*