{"id":24033,"date":"2014-01-27T22:04:41","date_gmt":"2014-01-28T05:04:41","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=24033"},"modified":"2026-09-30T16:18:44","modified_gmt":"2026-09-30T23:18:44","slug":"bambudda-celebrates-new-year","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/bambudda-celebrates-new-year\/","title":{"rendered":"Bambudda Celebrates New Year"},"content":{"rendered":"

\"Duck<\/a>We stopped in to sample some of these treats. Don’t miss the eggplant and duck bao. GLV<\/p>\n

The Year of the Horse gallops in at Bambudda\u00a0<\/b>Gastown\u2019s Nouveau Chinese Restaurant unveils its Chinese New Year menu \u00a0<\/i>(Available Jan. 31 to Feb. 9, 2014)<\/i><\/p>\n

Bambudda<\/a> owner Ray Loy and Executive Chef Scott Korzack are welcoming Chinese New Year with a special, \u00e0 la carte<\/i> menu embodying the restaurant\u2019s commitment to Cantonese cuisine prepared with a Western flair. The carefully curated food and cocktail list features specialities that harken back to Loy\u2019s Cantonese heritage.<\/p>\n

Duck, a traditional New Year\u2019s offering, features prominently on the menu in both the steamed Duck Buns\u00a0and the Tea Duck, served with a black-tea jus, red dates and holiday-appropriate chrysanthemum greens.\u00a0In a playful nod to Chinatowns across the country, the fried Duck Gizzard is accompanied by packets of Wing’s Plum Sauce. Although Bambudda makes its own plum sauce in-house, Loy and Korzack wanted to pay tribute to the newer traditions embraced by Canada\u2019s Chinese communities.<\/p>\n

The Lettuce Wraps, stuffed with baked and fried Chinese eggplant, point to the Chinese word for \u201cfortune,\u201d which is also the word for \u201clettuce.\u201d<\/p>\n

And finally, the Lucky Coy, a frozen ginger parfait dessert in the shape of a fish, is a sweet way to highlight the custom of ending a Chinese New Year banquet with a whole fish \u2014 the head and tail symbolizing a good beginning and end to the year.<\/p>\n

For his part, bar manager Robert \u201cBuck\u201d Friend has been tasked with creating three cocktails to complement the special menu: the rum-based Last Dynasty, the fiery Dragon\u2019s Descendant and the Red Packet, made with cassia bark-infused tequila.<\/p>\n