BAMBOO ROYAL

            Bamboo Royal is BACK!  Many long-time residents have eagerly awaited the re-opening of this Chinese restaurant, a long-standing dining institution in Port Vila.  Wai Kim was born in Vanuatu of Chinese parents who immigrated from Guang Zhou (formerly Canton).  Janet, his wife, is from the same region of China, and is the main Chef.  Their original restaurant, opened in1989, operated continuously until an unfortunate incident in 2001 destroyed the building.  They then moved to the top floor of Club Vanuatu for about a year and a half in relative obscurity, a kind of out-of-sight-out-of-mind syndrome.  Their new location opened last November, and they are anxious to welcome old friends and new soon-to-be regulars.  The cute panda bear logo on their sign is now often in sight, as almost everyone must pass by to get back into the main part of town (the intersection of Rue Bougainville and Lini Highway). 

            The furnishing is modest, but newly clean, neat, and coordinated, with money spent for important features like air conditioning units for dining comfort. There are upstairs and downstairs dining areas.  Like any good Chinese restaurant, take-aways are available, but Wai Kim asks to please note: there is a new phone number:  22510. The old number has been reassigned.  There’s a funny story about some folks arriving for their take-away only to find a perplexed Wai Kim, and the people saying, “We wondered why the person told us he hoped we enjoyed our meal, before we even got it!”  And be sure to dial the new number carefully.  Wai Kim laughs, “The Melanesian Hotel staff are probably as tired of everyone asking for Chinese take-away as I am of taking room reservations!”

            On the multi-page menu, the majority of offerings are Cantonese style dishes with such venerable classics as Won Ton Soup, Chow Mein, Fried Rice, Roast Pork, Cashew Chicken, and favorite sauces as Oyster Sauce and Black Bean with Garlic.  There are some Sichuan (Szechwan) dishes thrown in for fire and spice.  House Specialties proudly recommended to us were: Crispy Chicken (1100vt), roasted chicken with crisp skin served with a 5-spice salt and soy sauce; and the most popular, Crispy Fish (1850vt), an entire Poulet fish so cunningly and artfully done that the crisp fried meat can be easily taken without getting any bones! Luc was impressed. (He hates fish bones!)  The accompanying honey sweet, tangy sauce is a perfect accent.  We also chose Roast Duck (1650vt) because I love the shiny, thin, golden marinated skin (from which all fat is rendered away) and flavorful dark meat, which is served with Plum Sauce gravy. The pork in the Pork Chop Suey was melt-in-the-mouth tender, and the veggies brilliant emerald green and flavorful as only the Chinese can do it.  The only thing lacking was that the white rice was not steaming hot. Most diners probably order fried rice, which is re-heated in the making.  Prices are in the medium range:  Soups and appetizers: 400-1100vt. Beef dishes: 950-1100vt.  Chicken and Pork: 1200-1450. Fish and Seafood: 1400-1850vt. 

Bamboo Royal is open 7days, 11am-2pm and 5-10pm. Closed only for Lunch on Sunday and Dinner on Mon. “We used to open every lunch and dinner, but we get lazy now!” apologizes Wai Kim, and, “Please don’t forget the GOOD phone number!  22510!