The GOODS from Bambudda

Vancouver, BC | Bambudda’s Chef Scott Korzack has added a few new creations for the winter months, like the braised lamb neck dish served on five grains with fried cauliflower and charred leeks. “I thought congee would be a good idea for winter so Scott has created one with crispy marrow, smoked chili oil and a rotating protein. We’ve used oxtail one day and duck the next,” says owner Ray Loy. Other newbies include ling cod served with lap cherng, shiso and apple in a smoked broth and squid stuffed with pear, ginger and shallots served in squid ink. Reservations can be made at bambudda.ca.

DETAILS

99 Powell Street | Vancouver, BC | V6A1E9
Telephone: 604 428 0301
Web: www.bambudda.ca | Twitter | Facebook
Hours: Tuesday through Sunday, 5:30pm until late (closed Monday)

GALLERY

The People

Owner & GM – Ray Loy
Chef – Scott Korzack
Bar Manager – “Buck” Friend

About Bambudda

Bambudda has been a dream of mine ever since early adulthood. I grew up in Strathcona in the 70’s (five blocks from Bambudda), and I’m still living in the same neighborhood. Chinatown and Gastown were a big part of my childhood. I still remember $1.49 Tuesdays at Woodward’s, the original Save On Meats, and Golden Harvest Chinese Theatre at Main & Hastings, where my Mom used to take me for movies.

The cuisine at Bambudda combines elements of the food I grew up eating (either Mom’s cooking or restaurants in 1970’s-1980’s Chinatown) with modern French influences and interpretations in a contemporary setting. Bambudda has a private room for up to 20 people, a corner patio and bar seating with sliding doors that open up in the summer. The menu includes family-style share plates paired with an innovative, Asian-inspired cocktail list.

Chef Scott Korzack uses local, seasonal, sustainable and msg free ingredients to create unique and imaginative dishes. Our menu and cocktail list brings freshness and innovation to you every season of the year. – Ray Loy, Owner/GM

PRESS

Vancouver Sun | The Georgia Straight