For Hong Kong people, Thai cuisine may not be the most sophisticated cuisine, but their demands for Thai cuisine are definitely among the most scrutinized dishes. Recently, the modern Thai restaurant Bamboo Thai, which has officially opened in Hong Kong, brings the most traditional Thai dishes with modern cooking techniques, allowing Hong Kong people to taste the most classic Mekong River delicacies.
Bamboo Thai, under the leadership of Executive Chef Sai Hsu, selects authentic Thai spices and fresh ingredients to interpret classic Thai cuisine with modern cooking methods, promoting traditional Thai culinary culture. As mentioned at the beginning, Hong Kong people have always held very strict standards when it comes to Thai dishes, not in terms of the restaurant’s Michelin star performance, but in the interpretation of flavors; as Thai cuisine has been rooted in Hong Kong for many years, Bamboo Thai also recognizes Hong Kong people’s pursuit of taste, so the restaurant has designed a series of original flavors, bringing the most traditional Thai flavors to Hong Kong, from appetizers to signature desserts, all designed by a team of chefs led by the head chef and several senior Thai chefs, including Thai prawn betel leaves, signature crab meat lap cheong fried rice, and curry fried whole crab, using the freshest ingredients and Thai spices for seasoning, such as Thai curry powder, tamarind juice, Thai chili paste, galangal, lemongrass, and Thai pepper, aiming to present traditional Thai flavors on the table.
In addition to the above dishes, Bamboo Thai has specially researched and developed exclusive new flavors – Volcano Spare Ribs.
It is a popular snack that has recently become popular overnight at the Ratchada Train Night Market in Bangkok. The restaurant’s head chef has made some adjustments to this delicacy, first putting a lot of effort into the sauce, using fresh tomatoes, coconut sugar, lime juice, fish sauce, pork rib broth, etc., to create a fresh red sauce. Starting from the three aspects of sweetness, sourness, and spiciness, the flavor profile of the dish is made even richer. Secondly, in terms of the pork ribs, the head chef creatively combines the “slow cooking” method, using authentic spices such as lemongrass, galangal, and kaffir lime leaves, soaking the simmered pork ribs in pork bone water at 65 to 70 degrees, slow-cooking for about three to four hours, ensuring that the pork ribs retain their juices and aroma. Finally, the sauce is drizzled over the simmered pork ribs, stacked like a volcano, a dish unique to this restaurant. It is worth mentioning that the Volcano Pork Ribs are only available in December and are specially prepared by Bamboo Thai to celebrate the opening of their flagship store in Tuen Mun earlier this month. Thai food enthusiasts who have not yet tried it, do not miss out.
To cater to the current trend of vegetarianism, the restaurant has launched various Impossible Meat dishes, including Impossible Meat lettuce wraps, coconut green curry vegetarian meatballs, etc. As for the popular Thai desserts among Hong Kong people, they are also recommended by head chef Sai Hsu. Among them, the chef team has carefully created a mango-based dessert with sago, homemade coconut milk pudding, Thai pomelo flesh, and mango flesh. Finally, freshly grated lime zest is added on top, sprinkled with honeycomb crispy sugar, creating a soft and crispy texture of mango pomelo sago dessert. It is made according to the traditional Thai version and is believed to bring surprises to Hong Kong customers.
Bamboo Thai (旗艦店)
地址：香港屯門屯盛街 1 號屯門市廣場 1 期 3 樓 3226 號舖
電話：2155 4291
