As a child in a small Vietnamese village, Yin Thong learned traditional cooking techniques from her parents. But it wasn't until a vacation to Hong Kong that her passion for cooking really ignited. Now, as the owner of Bambu, she creates a melange of mouthwatering fusion dishes that blend the two culinary traditions. Fresh mango harmonizes with cilantro and mint in the spring rolls, and quail eggs balance the jumbo shrimp, beef, and bamboo shoots in the aptly named Happy Bird Nest. She even pays homage to her adopted home with Bambu chicken wings, an American favorite she makes her own with a sweet-and-sour chili sauce glaze.
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