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
Charred roast Hong Kong inspired pork meat, stuffed into fresh steamed bao and layered with sweet pungent sauce & herbs.
Rice flour and herbs coated squid, crisp fried and wok fried with chilies and toasted pepper with a hint of sweet basil.
Fresh grounded prawns seasoned with , spices and scallion, mounted onto bite size BAGUETTE layered with miso flavoured mayo.
Tantalisingly tasteful. Fresh prawns marinated with spice and herbs, panko coated & deep fried. That’s not all. A touch of signature sauce and topped with crisp potato shreds.
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.
Seasoned softshell crabs powder coated with potato starch, deep fried. Then sautéed with Asian basil and sprinkled with sea salt and Japanese 7 spice blend. Served with fragrant green onion aioli.
A scrumptious dish of tender barbecued ribs coated with thick Hoisin sauce served on cool cucumber strips
A delightful morsel of deep-fried shrimps blended with fragrant herbs, shredded potatoes & a hint of toasted sesame.
Choose a filling of citrusy tangy crispy duck or crispy beef or opt for crispy chicken shreds, coated with plums & orange marmalade; it just makes a great refreshing appetizer
Crescent shaped, hand-crafted dumplings, filled with seasoned chicken , pan-fried to perfection.
A ubiquitous Cantonese dish of seasoned chicken fillings wrapped in noodle pastries and steamed.
Seasoned chicken wings lightly coated with potato starch deep fried and glazed with an immensely rich sauce made up of fresh herbs, spices, honey and the all-important Korean red pepper paste.
Hors d'oeuvre (Veg)
A medley of julienned vegetables combined with shitake mushroom & glass noodles rolled into handmade pancakes and deep fried.
Whole baby corn seasoned, dusted with rice flour, deep fried and layered with hot lava Guilian sauce
Seasoned cauliflower & tofu coated with light potato starch and crispy fried. Drizzled with crisp fried garlic, panko and spices.
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
Seasoned breast of chicken dusted with potato starch deep fried and glazed with a thick tangy pomegranate enhanced sauce. Served on a bed of stir-fried broccoli.
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.
Unique to the province of Sichuan, chicken ﬁllets cooked in a medley of spices, hot red chilies, tongue numbing Sichuan pepper corns and chili bean paste. Sounds Hot.
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.
A Japanese version of curried chicken cooked with carrots and sweet potatoes
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.
Mildly spicy but immensely flavourful red curry with a hint of coconut. An array of vegetables and herbs makes this dish irresistible. (Sweet potatoes, string beans, bell peppers, broccoli & fresh tofu)
The Earthly Kind
A classic Cantonese dish. Marinated cubes of beef & sweet potatoes stir fried with signature pepper sauce, with a hint of fresh green pepper corn and spices.
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 , 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
Marinated beef sautéed with ﬁery fresh green chilies and soy sauce.
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
Uniquely Singaporean way of blending cross cultural delicacies. Chinese style fried rice stir fried with spicy aromatic laksa paste, dried shrimps, fish cake and a hint of coconut cream.
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
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.
Rice noodles stir fried with a mix of julienned vegetables and egg. The mix of ﬁlling is your choice
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.
Noble Treasures from the Seas
Whole Hamour seasoned with salt, ginger & spring onions, steamed just right and dressed with sesame soya dressing.
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
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, coated with a rich Asian sauce and lightly baked, served with sautéed mushroom.
An American inspired, delectable Chinese dish. Fresh whole shrimps powder coated with potato starch, deep fried and tossed with candied honey roasted walnuts and creamy flavoured mayo.
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
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.