David & Anne
"Our creation & cooking is inspired by the diaspora of Chinese living in all the corners of the world. Adapted and adopted to local produce and environment. Some reflects the tropical nature and climate of South East Asia & the seasonal Chill of the Far East. The street food scenes and the flavors has been incorporated. The emphasis is fresh, fresh, fresh "
Birth of bambudha
Our À la carte Menu
Interact with the chefs and have your noodles prepared the way you like it
Hors d'oeuvre (Veg)
Seasoned cauliflower & tofu coated with light potato starch and crispy fried. Drizzled with crisp fried garlic, panko and spices.
Rice flour and herbs coated squid, crisp fried and wok fried with chilies and toasted pepper with a hint of sweet basil.
Chunks of chicken marinated in garlic, 5 spices, Chinese vinegar and soy. Coated with sweet potato flour and deep fried. Drizzled with a blend of sea salt and black pepper. Topped with crisp fried basil leaves
Fresh grounded prawns seasoned with , spices and scallion, mounted onto bite size BAGUETTE layered with miso flavoured mayo.
Crispy deep-fried battered prawns or calamari coated with a thick 3 G sauce (Ginger, garlic & green chili) and soy.
A True Vietnamese favorite with a little twist. Explosion of flavors guaranteed. Roast Hong Kong Duck wrapped into rice paper with fragrant herbs and spices, tropical lychee and a dab of hoisin and sriracha sauce.
A scrumptious dish of tender barbecued ribs coated with thick Hoisin sauce served on cool cucumber strips
Hand minced chicken breast seasoned w/ginger and herbs, moulded into mini cakes, panko coated & fried. The lime mayo w/mango bits give it a taste to remember.
Crescent shaped, hand-crafted dumplings, filled with seasoned chicken or shrimps, pan-fried to perfection.
A ubiquitous Cantonese dish of seasoned chicken fillings wrapped in noodle pastries and steamed.
Dive into a Malaysian culinary landscape. Thin sleeves of tender beef seasoned with delightfully fragrant spices and herbs, threaded into wooden skewers and grilled over charcoal. An equally delicious peanut sauce serves as an accompaniment.
Found hanging in every third storefront window is this Hong Kong’s own delicacy. Richly marinated from the inside with herbs and spices. Slow roast and glazed with our signature sauce and honey.
Slow roast duck cut into bite size pieces and braised in a rich broth of spices & herbs. Fresh Pineapple chunks & coconut cream adds a unique taste to the dish
Oven roasted crispy duck, cut into bite size pieces and layered with a rich brown sauce made of dried red chilies, garlic and 5 spices
Named after the 19th century Chinese general from Yunnan, the dish embodies the philosophy of Chinese cooking of varied ﬂavors. Toasted spices, citrus ﬂavors of sun dried orange and the sweetness of caramelized soy.
Simple yet irresistible dish, diced chicken sautéed with cashew nuts, green peas and soya sauce.
A Balinese delight. Chicken cooked in an intriguing blend of coconut cream, enriched with hot spices, herbs and macadamia nuts. Fresh green mangoes impart a perfumed aroma to this delectable dish
Crisp fried strips of marinated chicken, paired with leafy greens & bell pepper, sautéed with a hint of garlic, fresh red chili and our own yuzu honey sauce.
Vegetable & Tofu
Fresh collection of vegetables cooked in herby and spicy chili bean paste
Trio of Vegetables coated with special in-house batter, glazed with fragrant chili garlic sauce with a hint of tomatoes
Fried tofu sautéed with in house chili garlic sauce w/ cashews and an abundance of fragrant vegetable & Mushroom
Fresh green leafy Asian vegetables ﬂash fried in a wok with burnt garlic & soya
A seamless marriage of fresh Asian green with blanched tofu sticks & shiitake mushroom, braised in clay pot with a hint of herb and oyster sauce or opt for mushroom sauce if you prefer vegetarian flavors.
Be warned! It is hot & spicy. Soft blanched noodles topped with sautéed ground meat with Sichuan pickled veg and herbs. Layered with a rich creamy sauce of sesame paste and chili oil.
Interesting take on an East meets West kind of dish. Linguine cooked with fresh snow peas and tossed with Asian inspired peanut sauce, fresh cut cucumbers and herbs. Served with fresh grilled cherry tomatoes.
Fresh home-made noodles blanched and topped up with a savoury beef sauce. Mildly seasoned and cooked in a jumble of Asian flavors. The cucumber and spring onions completes the flavors.
Wanton wrapped with delectable seasoned chicken and shrimps, braised along freshly made egg noodles in a chicken broth. Flavored with oyster sauce, burnt garlic and herbs. Topped with tobiko.
The Earthly Kind
Beef or Lamb
Cubes of juicy tenderloins pan-seared, with drizzle of Teri Yaki sauce & garlic. Served with sautéed bean sprouts, fresh mushroom and green peppers on the side
Slices of beef cooked in a ﬁery hot sauce, made with a good dose of chili bean paste, hot red chilies, Sichuan pepper corn. The leeks and bell peppers gives it a distinctive aroma.
Tender marinated Beef or Lamb, sautéed with pickled red pepper, ginger, garlic & bamboo shoots in a spicy black bean sauce.
Slices of beef, wok seared with shiitake mushroom, young corn & Broccoli in a delectable soy and oyster sauce
Cubes of beef tenderloins marinated, and pan seared then wok ﬁred with an array of fresh spices and vegetables creates a crazy twist to a classic Korean dish.
Marinated beef sautéed with ﬁery fresh green chilies and soy sauce.
Fresh grounded beef infused with fragrant herbs & spices. Crafted into a ball. Chargrilled and drizzled with delectable Teri Yaki sauce.
An interesting fusion of tender beef, with the sweetness of the berries and the contrasting fragrance of basil. Sautéed with a hint of spices, hoisin & soy.
Shreds of tender marinated beef, coated with potato starch, crisp fried and sautéed in a delectable citrus flavored sauce.
Marinated short ribs gently braised with a unique mix of red dates, red fermented glutinous rice, star anise and spices. Cooked in cast iron pot, which in turn imparts an irresistible flavor.
Rice & Noodles
A heady mix of spices and herbs makes this Vietnamese form of fried rice irresistible.
From the hot tropical south east Asian nation comes this ingenious way of combining rice and fruits.
Fried rice originated from the kitchens of Chinese homes, where left over rice was made palatable by infusing it with various ﬁllings and spices. Over the years it has become synonymous with Chinese cooking.
A delectable Indonesian national dish. Fried rice with multitude of fillings enriched with herbs and spices exclusive to Indonesian style of cooking
Noodles (wok Fried)
Wok fried fragrant noodles sautéed with Asian Greens and bean sprouts with fresh grounded chilies and herbs.
Traditionally Chinese, stir fried noodles with vegetables and shiitake mushroom with choice ﬁllings
Threads of noodles slowly pan-fried to crisp exterior and soft succulent interior with equally scrumptious toppings of sautéed diced vegetables and choice ﬁllings.
Fresh Squid-ink noodles sautéed in a spicy peppery sauce with a hint of oyster sauce, the herbs and Brussel sprouts completes the flavor. Topped with crisp fried squid rings.
Traditional egg noodles, pan fired or baked. Crisp on the outside, soft from the inside. Topped with sautéed seasoned chicken & fresh shrimps accompanied with snow peas & bell peppers, with a hint of spices.
Spinach flavored gnocchi, cherry tomato & corn, sautéed with spices & Asian basil with a hint of soy and sweet chili sauce.
Simple yet flavorful version of American Chinese stir fried noodles. Fresh blanched noodles wok seared with a concoction of fresh herbs, shiitake mushroom, snow peas and scallion. A drizzle of soy and oyster sauce imparts the subtle flavor.
Fresh Udon sautéed with watercress, spices and oyster sauce, with a hint of butter. Layered with clams cooked with a hint of ginger and black beans.
A South East Asian version of a western dish. Pasta cooked in rich creamy laksa spice sauce with a hint of oregano, topped with grilled scallops, mussels and squid.
Rice noodles stir fried with a mix of julienned vegetables and egg. The mix of ﬁlling is your choice
Salmon fillet marinated in garlic, soy and wasabi, pan-grilled placed over a bed of mildly sweet sautéed noodles, with toasted sesame drizzle.
Noble Treasures from the Seas
Two sheets of fresh hamour fillet stuffed with sautéed herbs & spring onions pan grilled and topped with spicy toasted pepper sauce
Whole Hamour seasoned with salt, ginger & spring onions, steamed just right and dressed with sesame soya dressing.
Seabass fillet seasoned with exotic Asian herbs and spices, pan-fried and served with thyme glazed roasted prime vegetables
Fresh hamour fish steak, expertly cut, seasoned and coated with a fine layer of corn starch, deep fried into a shape of chrysanthemum. Layered with a spicy or sweet and tangy sauce
Fish ﬁllet stir fried with dried red chilies, ginger, garlic and spring onions with a hint of rice vinegar and soy. The peanuts impart a nutty ﬂavor.
Bursting with flavors from fresh spices, mint & juice of lime. A classic Balinese style of incorporating diverse tastes. Chopped toasted brazil nuts to round it off.
Marinated salmon steaks lightly pan-grilled layered with a rich Teri Yaki sauce and garnished with sautéed mushroom.
Bite size fillet of fish seasoned, coated with potato starch, deep fried and sautéed with chili and herbs with a hint of lemon zest.
The hotness of the spices, the subtle coolness of tamarind, honey and fresh pineapple and the fresh fragrance of herbs, all combines into this unique prawn dish.
Prawns or mixed seafood sautéed with leeks & bell peppers, enriched with garlic, chili and black bean paste. Served on a sizzling platter
Whole fresh prawns seasoned, coated with potato starch and deep fried. Then cooked in a tangy sauce enriched by sweet peaches. Topped with crisp garlic and leeks.
Crisp batter fried prawns coated with a thick gingered & spiced Sambal sauce
Fresh Whole crabs cooked in a wonderfully balanced red chili and herb sauce with a dash of egg to round it off
Fresh crabs powder coated with potato starch, deep fried and sautéed in a rich sweet and aromatic chili-based sauce, deriving ﬂavors from lemon grass and sweet basil.
A ﬁery hot tangy calamari dish that encompasses all the nature’s diverse taste & aroma
Unique to Malaysian style of cooking, squid cooked in heady mix of hot chilies, herbs and spices, the juice of tamarind and sweet palm sugar just enhances the taste.
Myriad of fresh seafood combine with dried shrimps sautéed with onions, garlic & in – house spice sauce.
A simmering mix of scallops, prawns, ﬁsh & squid enriched with herbs & spices, cooked in a cast iron pot with cellophane noodles giving it a unique texture.