Bambu occupies a stall on the Cecil Street side of South Melbourne Market, a few doors from the market's produce halls, and has served the area since opening in 2017. It's run by Nick and Sam Seoud, whose family also operates Darling Café in South Yarra and Dundas & Faussett in Albert Park. Architect Chris Connell designed the space with slatted timber ceilings, concrete walls and Spanish tiles, built around an open kitchen, an L-shaped bar and a large outdoor dining area that spills into the market's Cecil Street laneway. Describing itself as an eating house without regional boundaries, Bambu draws its menu from Thai cooking with Malaysian, Fijian and Vietnamese influences, serving hawker-style dishes such as soft shell crab gua bao, chilli prawn dumplings, pad Thai and steamed chicken buns, alongside desserts like banana roti with pandan milk. Vegetarian, vegan and gluten-free options are available across the menu. The drinks list runs to cocktails, wine and craft beer, making the venue as suited to an evening of shared plates and drinks as to a market-day breakfast or lunch. Bookings are taken through its online reservation system, and the space is wheelchair accessible, with takeaway also available for those wanting Bambu's food on the move.