Citrus

We ate at Bambu on New Year's Eve (2014) for the first time. We pulled into the Fairmont with beautifully lit trees, a very efficient and polite valet and then walked into the lobby where a beautiful holiday display was. As we asked where the restaurant was, they directed us "straight ahead" where we could actually see the host standing. The ambiance was that of a Mariott Suites where you would go for coffee. Very high ceilings, open tables with nothing around them and none of the tables had linen. For a special NYE dinner! The food was superb and we went there because of the five stars that we saw on the site. We brought our own wine and enjoyed the fun amuse bouche, the delicious wild mushroom tart and the lobster ravioli appetizers. My husband loved the crab and ginger dumpling consommé (much more than my "winter greens" salad! We had the filet entrée and the seas scallops entrée and both were fabulous. The scallops were cooked to perfection and, we both agreed, the best we have ever had! The dessert was a non-descript Grand Marnier Souffle with no other option provided. Neither of us like it so they just sat there untouched. We would have preferred to have a dessert option as well, even if only ice-cream or sherbet. We originally had another couple joining us but they had to cancel so we went anyway. Based on the lack of ambiance and awful dining environment, we were glad we went by ourselves. The food, however, was amazing. How will you ever keep this chef? We can't go back because the ambiance does affect the whole experience so we hope the Fairmont will consider matching the menu to the environment and attracting us back!

Food is.pretty and tasty. I had a salad and a smoothie with bee pollen in it. They have rooftop beehives so the honey and pollen are as local as can be.