Adapting Penang-style cooking, Bamboo Palace Restaurant serves a unique taste of tom yum, steamboat and curry.
A steamboat meal is easy, healthy and a great way to get every diners in the action. Diners can choose between Tom Yum and chicken broth as the soup base to dip and cook a large array of food in, including prawns, sliced fish, fish balls, mushroom, chicken, vegetables, noodles, eggs, bean curd, black fungus, crab, squid, sausages and bean curd sheets.
The restaurant also serves a selection of Nyonya, Chinese and Malay set meals. Nyonya or Peranakan Cuisine combines Chinese, Malay and Indonesian cuisines in a unique and flavoursome blend. The unique flavour of the Nyonya Curry Chicken is determined by the ‘rempah’ or spice-paste that should be pounded with a mortar and pestle for best results. There is no use of santan (coconut milk) in this dish. You don’t get more definitively Malaysian than this classic Nyonya dish and it is definitely a must try. Their chef’s special golden colour and a crispy texture Deep Fried Bean Curd is one of the specialities. Other notable Nyonya dishes are the Sweet and Sour sliced fish, Fried Prawn with Sambal and fried kang kong with belacan.
If you would like to go for seafood meals, check out their ala carte menu which offers Deep Fried Prawn with Salted Egg, Steamed Fish in ‘Hong Kong’ style, Tom Yum Soup with Prawns, Fried Prawn with Chinese Wine and Steamed Fish with Plum Sauce. These dishes are seasonally priced and early booking is required.
This establishment serves no pork.