Blue Bamboo is an expression of food and ambience that is like transplanted bamboo, keeping the best of Asian food roots, while adopting the level of service and atmosphere that is uniquely American. Someone who is born in America is called "transplanted bamboo" by many people. Although these transplanted bamboos become truly “blue” or American after growing up here, they keep their deep Asian roots.
In Asia, food vendors line the streets, each featuring a specialty, showing off their cooking talent and creativity. At Blue Bamboo, we’ve brought the best of those specialties to you, utilizing the best ingredients, in a fresh approach. Our Street eats are the best cure for culinary boredom. They are offered such that when paired with a glass of wine, you get the perfect light meal. For those who are hungry for a multi-course meal, they are great beginnings, and just right to share. Our award-winning desserts have definitely earned the title Happy endings. Such favorites as crème brulee and chocolate brownie speak dessert with a truly unique accent.
Dennis Chan - Executive Chef
The executive chef of the Southside’s most exciting experience, Dennis Chan, is a Graduate of the Culinary Institute of America, and has worked with Ming Tsai of PBS’ Simply Ming. Dennis, Grandson of Bill Eng, is continuing a family legacy by operating Blue Bamboo. Over the past 6 decades, the Eng family has opened many of Jacksonville’s most popular restaurants. “It has been a long time since my family has had a restaurant in this neighborhood. A lot has changed here. The area has grown up, and so has it’s tastes.”
