Chicken and cashew nuts with green peppers and tomatoes served with broccoli. And it's Sichuan style, meaning its spicy. - Nathaniel Stewart/Freelance Photographer

The words authentic and original are hallmarks of Bamboo Village.

"Everything is fresh. It's healthy food, natural, not too much chemical, very little MSG, with natural ingredients, so you get the original Chinese dish taste," says operator Anthony Choi.

No stranger to The Gleaner-sponsored Kingston Restaurant Week (KRW), the restaurant (located in the Village Plaza on Constant Spring Road) has been part of it since inception. According to Choi, there are many regulars.

"We serve dim sum (brunch) on Sunday and many people like it; we get big crowds," he says. He maintains that the chefs use real Chinese ingredients (hence the taste). The shrimp dumplings and even more 'Jamaicanised' food like chicken foot and tripe (done Chinese style, of course,) are all favourites of both Chinese and Jamaicans.

Apart from the main dining areas, there are small function rooms for parties, small weddings and anniversary celebrations. The restaurant is nearing its 15th year and Choi thinks all the ingredients are there for its success.

"We're not too big, not too small. If you're too small, you may not have enough space, but if you're too big, the place is empty," he jokes.

He says that with the economy as it is, there are some slow periods, but expects that near year end, patrons will make reservations.