Bamboo Thai Brings Genuine Thai Flavours to THE SOUTHSIDE Mall in Wong Chuk Dangle

Celebrate the soft opening of Bamboo Thai with a seafood signatures promotion and tropical cocktails blended with aromatic house spirits

Hong Kong, Bamboo Thai, the Thai restaurant awash with vibrant colors and flavors of the Mekong Delta, arrives on Hong Kong Island on 21 June 2024 – the brand’s flagship at THE SOUTHSIDE in Wong Chuk Hang, boasting a welcoming bar and outdoor dining area. Following a trio of restaurants in Kowloon established since 2020, this first Hong Kong Island branch will be the largest, spanning over 4,200 sq. ft of wood-clad, chic interiors. The relaxing outdoor dining area adds an extra alfresco touch and is the perfect place to wind down and sample house-signature cocktails as the sun goes down.

The newest Thai dining destination accommodates 130-plus diners in a tranquil environment, marrying traditional wood and contemporary elements. A lush mural by award-winning Hong Kong-based Japanese street artist TAXA extends across the back of the main dining area, depicting Thai flora and fauna images including a majestic tiger to create an enchanting backdrop to the lively dining area.

The culinary team at Bamboo Thai, which includes seasoned chefs hailing from Thailand, blend the traditional essences of Southeast Asia. House specialities feature fresh seafood paired with the vibrant spices and aromatic herbs for which Thai cuisine is renowned. As a special summer weekday promotion to celebrate the opening of the latest location, diners can enjoy one of these signature seafood dishes with a complimentary Fresh Young Coconut (valued at HK$68).

The summer seafood serenade begins on Mondays with Wok Fried Tiger Prawns in Light Yellow Curry with Egg (HK$318, 5 pieces). The giant crustaceans come from the border of Thailand and Myanmar – sweet and succulent, they are flash-fried with red bell pepper and onion, then enriched by a creamy curry sauce. A side of roti is the ideal accompaniment.

Jumbo Crab Meat Omelette with Sriracha, Chili Oil and Crispy Shallot (HK$198) takes centre stage on a Tuesday. Within a crispy coat is a soft yet crunchy centre filled with Thai crab meat, vegetables and a touch of sriracha sauce. Wednesday’s star choice, Stir Fried Clams in Thai Style with Chili Paste (HK$168), is a Thai classic. The fresh clams are soaked for a day, then cooked with garlic, shallots and red chili, glazed with wine and fish sauce, and finished with fragrant Thai basil.

For the final 2 weekdays, Thai Style Steamed Fish with Chili and Lime Sauce (HK$198) brings a zesty sour-spicy Southeast Asian touch of summer on Thursday, while the chef’s favourite Turmeric Whole Seabass (HK$228) is rubbed with flavourful yellow spice on Friday.

At the height of the crab season, Bamboo Thai showcases 2 whole ‘Crab-licious Treats’. Wok Fried Whole Crab (HK$468) is served with a choice of house signature Thai-style sauces, Chili Paste or Light Yellow Curry with Egg – both are wonderful matches with the succulent crab meat.

Plentiful choices of appetizers, salads and rolls are perfect for sharing. Appetizer Platter (HK$198) offers Spring Rolls, Prawn Rice Paper Rolls, Cuttlefish Cakes, Chicken Satay and Fish Cakes with traditional dipping sauces.

The standout of the individual starters is Mountain of Pork Neck Bone (HK$158), an Instagram sensation. Pork ribs are slow-cooked with lemongrass, ginger, coriander and kaffir lime leaves for an hour and a half until tender, then paired with a tangy sauce of Thai herbs and chili.

Tom Yum Goong (HK$82) is always the diners’ favourite. The soup’s fragrant seasonings – lemongrass, kaffir lime, garlic and chili – are also used to coat deep-fried Tom Yum Chicken Wings (HK$75). Bites of Spicy Minced Pork with Lettuce (HK$88) could not be more refreshing on a sunny day. Fresh pork is minced and fried with chili, Thai basil, lemongrass, coriander, lime and Thai fish sauce – a parcel of complex tastes wrapped in crisp lettuce.

Meat mains include house special Wok Fried Beef Tenderloin with Fresh Mango and Cherry Tomato (HK$178), which pairs the rich, flavoured beef with the tart sweetness of fresh mango. Bamboo Thai also offers an alternative in a curated menu of Impossible Meat stir-fried with seasonal vegetables, including Chili and Holy Basil (HK$98), or paired with Fried Rice, Tomatoes, Chinese Kale and Crispy Shallot (HK$118).

Among enticing rice and noodle selections is the nutritious and aromatic Green Curry Fried Organic Brown Rice with Tiger Prawns (HK$158). Another indulgent choice is Thai Preserved Sausage and Crab Meat Fried Rice (HK$148).

The iconic noodle dish of Pad Thai with Tiger Prawns (HK$138) lives up to high expectations. Mixed with the classic condiments of crushed peanuts, eggs, bean sprouts and chili, it anchors a blissful culinary journey through the vivid colours and flavours of Thailand. A trio of desserts includes the chilled tropical and nutty combo of Thai Milk Tea Ice Cream with Young Coconut Meat, Toasted Peanuts and Corn (HK$68).

The open bar clad in warm, textured wood serves as an inviting focal point of the restaurant. In-house mixologists pour from 2 house-signature spirits as well as other classics displayed along an illuminated back wall of dark-grey tiles. The house-brand Chili Infused Vodka (ABV 40%) is a bold, spicy vodka with a smooth base and the unmistakable heat of Thai chili peppers. It headlines Siam Mary (HK$108), a luscious, tangy take on Bloody Mary, with orange, lime and tomato juices. 

Mekong The Spirit of Thailand is a spiced whisky distilled from molasses and rice with a secret recipe of Thai spices – a heady complement to dishes of green papaya and prawns. It is at the heart of Mekong Negroni (HK$108), robustly blending Martini Rosso, Campari and orange twist zest, as well as the fruity cooler of Bamboo Thai Peach Smash (HK$108) with Peach Liqueur, mint leaves, lime juice and ginger beer.

Non-alcoholic Thai tipples for chilling inside or al fresco range from Fresh Young Coconut (HK$68) to heat-busters like Iced Longan Cooler (HK$58), Virgin Pina Colada Smoothie (HK$62) and Fresh Basil & Lime Soda (HK$58). Nam Manao (HK$58) – Thai limeade with a rush of sugar syrup – is the perfect antidote to Thai curries with lots of chili.

For more information, please visit www.cafedecogroup.com/en-us/brand/Bamboo%20Thai/.

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