The GOODS from Bambudda

Vancouver, BC | There are hundreds of regional cuisines in China, but the mighty dumpling transcends them all, appearing in the festivities of virtually every province and town.

In celebration of Chinese New Year and the Year of the Sheep (Thursday, Feb. 19, 2015), Bambudda chef Curtis Luk has created a specially themed dumpling menu honouring the four traditional preparations — pan-seared, fried, steamed and boiled — each one interpreted with the freshest of West Coast ingredients. Rounding out the experience, Luk has also created a decidedly non-traditional dessert dumpling.

Happiness: pan-seared oyster and chicken lettuce dumplings in ginger soy
Longevity: steamed Szechuan scallop and black cod dumplings
Prosperity: boiled pork and truffle dumplings (served on egg noodles)
Peace: fried lamb cumin curry dumplings
Love: chocolate kumquat mochi dessert dumplings

Particularly popular during Chinese New Year, the dumpling wrapper and its stuffing are thought to symbolize togetherness with many families coming together to wrap dumplings the morning of New Year’s. Dumplings can also be a symbol of prosperity, their boat-like shape modeled after the sycee, a form of silver or gold currency used in China until the 20th Century.

The special Dumpling Festival menu will be available from February 18-22, to coincide with the start of the Year of the Sheep on Thursday, February 19, 2015.

DETAILS

99 Powell Street | Vancouver, BC | V6A1E9
Telephone: 604 428 0301
Web: www.bambudda.ca | Twitter | Facebook
Lunch: Thursday and Friday, noon-2pm
Dinner: Tuesday through Sunday, 5:30pm until late (closed Monday)

GALLERY

The People

Owner & GM – Ray Loy
Chef – Curtis Luk
Bar Manager – Tarquin Melnyk

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