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
A wonderful mix of salmon, fresh steamed potatoes seasoned with herbs and spices. Panko crusted and shallow fried. Sitting on a bed of mixed salad greens drizzled with tonkatsu and
fresh lime/yuzu dressing.
Fresh leafy Baby Kale paired with sauteed shiitake mushroom seasoned with in house dressing, served on a bed of crisp and fluffy tempura kale. Drizzled with raisins and toasted almonds.
A Cambodian style marinated chicken on skewers, pan-grilled and served on a bed of fresh pineapple salad.
A delectable combination of grilled vegetables, seasoned seaweeds, steamed beans & fermented/pickled vegetables topped with some house dressing. Divinely good!!!!
Poached squid, intensely spiced with hot chilies, juice of ginger and garlic, an added flavors of Asian herbs and a good dose of lime juice makes this appetizer “CRAZY GOOD”
A plethora of taste & smell encompasses this delightfully grilled prawns accompanied by fresh mango salad.
Fresh Tossed Salad with Baby spinach diced orange & pomegranate. Sprinkled with herbs and Asian dressing, layered with roasted honeyed duck.
Fresh Udon noodles cooked in a delicate curry spiced broth seasoned with herbs & meat. Topped with fresh cut leeks and toasted sesame.
A classic Vietnamese staple. Freshly blanched rice noodles, filled with fragrant beef broth and topped with Asian herbs, beansprouts and braised aromatic beef.
A classic Chinese soup. The name says it all.
Cream of corn cooked in rich chicken broth with chicken bits or crab meat and laced with silky egg.
A true culinary delight that Thailand has to offer. Tangy and aromatic soup filled with treasures of the sea and a balance blend of spices and herbs.
Noodle pastries stuffed packed with seasoned chicken & shrimps, slow-cooked in a rich chicken broth, with a hint of sesame and spring onion
Herbs & spices infused soup stock poured over freshly made noodles topped with Hong Kong Roast Savory Duck and wok seared Chinese greens Drizzled with toasted sesame served with spiced hoisin sauce.
A classic Japanese staple. Fresh ramen cooked in real broth enhanced with dashi and shoyu and topped with tender braised beef short ribs.
A popular staple food from the Malay straits and Singapore. Home-made noodles cooked in a rich prawn broth infused with spices, herbs and coconut cream
Savoury braised Meat sandwiched between delicate & fluffy steamed “BAO” accompanied with a subtle taste of pickles & cilantro.
Seasoned turnip shreds steamed, cubed and rice-flour dusted, deep-fried. Sprinkled with crisp burnt garlic scallion and fresh chopped chilis.
A steamed parcel of joy. Hand crafted translucent wrappers filled with fresh ground chicken seasoned with perfect blend of herbs with a light hint of lemon grass and juice of chili.
Charred roast Hong Kong inspired pork meat, stuffed into fresh steamed bao and layered with sweet pungent sauce & herbs.
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.
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.
Rice flour and herbs coated squid, crisp fried and wok fried with chilies and toasted pepper with a hint of sweet basil.
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
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
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.
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
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
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.
A Japanese version of curried chicken cooked with carrots and sweet potatoes
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 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
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.
Simple yet irresistible dish, diced chicken sautéed with cashew nuts, green peas and soya sauce.
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.
Thin marinated sleeves of chicken breast sautéed with hoisin & truffle oil. The cloud ear, edamame beans & mushroom rounds off
a perfectly curated delicacy
Marinated beef sautéed with ﬁery fresh green chilies and soy sauce.
Tender marinated Beef , sautéed with pickled red pepper, ginger, garlic & bamboo shoots in a spicy black bean sauce.
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
Marinated short ribs gently braised in cast iron pot with a unique mix of herbs & spices, creating an irresistible & succulent dish.
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.
Fresh Beetroot Tart, Almond Vanilla Frangipane, Lychee Raspberry & Rose White Chocolate Crémeux, Lychee Raspberry & Rose Compote
Yuzu Mango Curd, Yoghurt Cream, Matcha Almond Cream
Fiery hot and tongue numbing spices encompasses the prawns, giving you a true taste of Sichuan style cooking.
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
Marinated salmon steaks, coated with a rich Asian sauce and lightly baked, served with sautéed mushroom.
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.
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
Whole Hamour seasoned with salt, ginger & spring onions, steamed just right and dressed with sesame soya dressing.
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.
Myriad of fresh seafood combine with dried shrimps sautéed with onions, garlic & in – house spice sauce.
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.
Fresh Whole crabs cooked in a wonderfully balanced red chili and herb sauce with a dash of egg to round it off
A balanced mix of prime vegetable, butternut squash and sweet potatoes sauteed with aromatic herbs and spices set on a sizzling platter
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)
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.
Fresh green leafy Asian vegetables ﬂash fried in a wok with burnt garlic & soya
Fried tofu sautéed with in house chili garlic sauce w/ cashews and an abundance of fragrant vegetable & Mushroom
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.
A delectable Indonesian national dish. Fried rice with multitude of fillings enriched with herbs and spices exclusive to Indonesian style of cooking
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.
From the hot tropical south east Asian nation comes this ingenious way of combining rice and fruits.
A heady mix of spices and herbs makes this Vietnamese form of fried rice irresistible.
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.