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THE best way to stay warm during the chilly winter months is to pump up the heat with a zinger of a treat!
This particular evening called for something to soothe our souls and heat our bodies. What could be better than a traditional Chinese dish that has proved to be fulfilling for more than 1,000 years?
My weapon of choice was the Chinese hotpot offered at Bambú Restaurant in Adliya. Vijay Boloor, owner and keeper of the arsenal of aromatic spices and fiery fare, welcomed me and some of my GulfWeekly colleagues into his upscale eatery.
The décor was modern and fresh, with a bright shade of bamboo green painted on the walls. Everything about the décor was like stepping into a spa, from the lush, calming colours to the traditional Chinese Zen music that softly played in the background. The lights twinkled beautifully like a starry sky in the restaurant, and for those who prefer the real thing, there was an intimate outdoor patio with stars strewn across the sky and a charming cascade.
Feeling relaxed, I was ready to warm up and let my taste buds enjoy a heated, fragrant bath in the bubbling hot pot dish. Most people enjoy a little spice in their food, but for me, heat is a flavour, so I was eager to try the fiercest set available.
We ordered the Special Mixed Plate (BD17 for four people), which had the best of all worlds, including vibrant veggies, satiating seafood and meaty morsels. A metal potful of simmering rich, red broth was set in the centre of the table for all of us to enjoy and warmed us up as the fixings arrived.
“Bambú patrons are multicultural and multinational and we are committed to serving high quality freshly-cooked food,” said Vijay.
Fresh, indeed! The raw ingredients are procured from the Central Market and during the winter months, they are available from the Farmers Market.
The Special Mixed Plate features sliced chicken, sliced beef, sliced lamb, prawns, crab, fish, a mixed ball of chicken, beef and prawns, egg dumplings with chicken and prawns, lettuce, potatoes, spinach, white pumpkin, tomatoes, pak-choy, kelp, fresh mushrooms, white cabbage, black fungus, Chinese cabbage, and bean curd (tofu).
I started to salivate as I smelled the chillis heat up in the sizzling stock. I again entered a tranquil state of mind, as the steam also happened to give me a fantastic facial.
In addition to the hearty bits, we were also given an assortment of condiments to add to our own tastes, including chopped onions, red garlic chilli sauce, green chillis, chopped garlic, and my heart was set ablaze when I saw my dear friend CORIANDER make its way to the table!
We were instructed to put some of the vegetables and seafood in first. Although I generally lean more toward being a carnivore, I found the tofu to be incredibly addictive. In fact, the tofu may have been one of my favourite ingredients, as the light and spongy texture soaked up the seas of steamy broth and filled my mouth with a gush of glee.
Now that I’m known as ‘Prawn Ball’ at the office, it’s no surprise that the giant, juicy prawns had me grinning from ear-to-ear. The crab was succulent and melted in my mouth as I took a giant bite into it. The meat was also so fresh and tender, that I had to stop myself from trying to eat it raw off the plate.
This type of meal is as entertaining as it is delicious because it allows you to be your own master chef and enhance the flavours that you enjoy the most.
“We hope our guests really enjoy and savour their meal, we are flexible to adjust the spices to cater to the ethnicity of their palates,” said Vijay.
Guests can start with getting clear vegetable or clear chicken soup at the level of spice you want for BD1 and add individual items from the menu, including vegetables, noodles, seafood and meat for between BD2-BD3.
Those who prefer a little more variety can also mix it up, whether it’s assorted vegetables, mixed seafood with vegetables or a little bit of everything in the ‘Special Mixed Plate’. Prices range from BD4.600 to BD30.800 and can satisfy two to eight guests.
Let’s not forget, that all good things must come to an end. I was elated that this evening ended with a surge of sugar! Even thought I was stuffed, I devoured a lovely little dish of deep fried bananas with vanilla ice cream and chocolate drizzle (BD1.600) and also had the pleasure of tasting the fresh lychees with vanilla ice cream (BD1.200). The contrast of temperatures and flavours was the perfect way to cool down after a steamy and gastronomically satisfying spa day.
Bambú not only offers hotpot specials from noon to 3pm and 6pm-11pm seven days a week, but also features many other types of Chinese and Oriental cuisine on the traditional menu, including head chef Lee Jun’s specialties such as Peking Duck, Sweet and Sour Lobster, varieties of Szechuan and Thai dishes and an appetiser I will surely have to try next time … the minced prawn balls!
Vijay and his staff treated us to a stellar dining experience and I look forward to my next visit. He said: “Our biggest satisfaction come when our guests really have a fun-filled and memorable evening, good food and great time in our cosy restaurant. Enjoy street food hotpot in a fine dining restaurant with first-class ambiance.”
