Private Dining Rooms

Overview

Set in a striking Georgian townhouse, Bam-Bou is furnished throughout in a French-Vietnamese colonial style.  The South East Asian influenced menu mixes flavours from Thailand, China and Vietnam.

There are two handsome dining rooms, four private rooms and a top-floor cocktail bar creating a four-storey hideaway haven.

Straddling Charlotte Street at its south end, Bam-Bou is at the epicentre of Fitzrovia chic and a stone’s throw from Tottenham Court Road, Oxford Steet, Soho and Bloomsbury.

Private lunches and dinners are possible throughout five private rooms of varying sizes: the First Floor seats up to 30 guests; the Ivory Room - 20; the Chef’s Room - 9; the Private Dining Room - 12, and the Ante Room - 12.

Lastly the Red Bar can accommodate drinks and canapé receptions for up to 60 guests.

Menus start at £27.50 for lunch and £38 for the suckling pig feast; £42 and £48 constitute the banquet menus.

Capacity
Red Bar: 60 (canapé reception)
First Floor: 30
Ivory Room: 20
Ante Room: 12 

Steve Gower

How long have you been at the restaurant?

Six years.

Which was the first restaurant you worked in?

Springers Wine Bar in Dulwich.

What was the last London restaurant you went to, apart from your own?

Orso.

Which London restaurant is your favourite and why?

I have to say Bam Bou, it never fails to amaze me.

What or who has been the biggest influence on the way you cook and why?

Gary Lee. When I first stepped into the Bam-Bou kitchen he taught me that not everything is what it seems as far as cooking is concerned and to re-teach my palate into understanding another culture’s interpretation of cooking.

What is your personal signature dish?

Anything that involves the careful balance of ‘sweet, sour, salty and spicy’.

Which other chef(s) do you most admire?

All the hard working ones.

What’s the best part of your job?

When the kitchen is in full swing on a busy service and the team are working as one and the food is as it should be.

And the worst?

When the answer to the previous question has failed and you get the feeling you’re swimming in treacle.

What would your last meal be?

Steak and kidney pudding, mash and cabbage - nothing like it.

Do you have a chef’s shortcut that you can share with us?

When buying fresh ginger look for smooth skin and firm, heavy flesh. For a constant supply of fresh ginger at home, buy a big batch, peel it and wrap each piece tightly in clingfilm. Grate ginger to our requirements directly from the freezer.