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Since its opening in 1995, Baang Cafe & Bar, has received "Excellent" reviews from the New York Times, Connecticut Magazine and other esteemed publications and became a top destination restaurant in Fairfield County, Connecticut and New York's affluent Westchester County. The first of De Caro Restaurant Group's restaurants, this lively eatery pulsates with excitement and vibrant colors setting the tone for an exciting dining experience punctuated by the delicious Asian-accented specialities.

Baang Cafe & Bar's popular appetizers include Tempura Oysters, shiso leaves and ginger wasabi aioli, Szechuan lobster crêpes with plum wine and lobster sauce, and unforgettable tempura tuna sashimi — sushi-grade raw tuna with a delicate crisp crust — moistened with champagne-uni sauce. Crackling calamari salad — tender and lightly fried squid tossed in hot chile oil, miso, and lime juice and served on baby greens is a house favorite.

Main courses at Baang are based on tradition but updated with imagination and skill. Grilled Shanghai Beef in hot oil with cilantro, shallots and soy. Much lighter is the barbecued salmon on stir-fried greens and Chinese Mustard sauce and the ginger-marinated wok-fired whole fish with red chile dipping sauce.

The old cliché that Asian-inspired restaurants aren't known for dessert doesn't apply here.