How Seek Out Thai Bamboo Bistro

 had been a few months between our visits to Thai Bamboo Bistro and this time, on our third stop, we knew a little more. Sometimes a little more information is dangerous and is enough to convince you not to return to a restaurant. Not this time. Our first visit was on a summer Monday. A little ahead of the lunch rush, our 2-year-old a little subdued, we took a chance on a spot we spotted at the new Quail Hill Village shopping center in Irvine, near where the San Diego Freeway (I-405) and Santa Ana  I-5) converge in central Orange County, California. The resort grew up in the shadow of the Shady Canyon  seemingly overnight. It's out of the way - you don't just find it. It's in one of those new-generation neighborhood centers that have an all-too-familiar feel to it: an anchor supermarket at one end, a Starbucks at the other, casual fast food and fast-casual restaurants in between. This one was a little different - some of the franchise names weren't as ubiquitous and the Irvine Co. seemed to be.  a chance and also leased to some non-franchise operators. We walked into the bistro and within 10 minutes the intimate place was full. So bundled up, we quickly changed the seating order to to-go, ushered our now not-so-subdued little boy out, and headed home to the most sumptuous booth we've had in months. Jungle curry with chicken ($12) was mild and smooth (we ordered the milder green curry; yellow and red are available). The Spicy Lemongrass Chicken ($12) was tasty and fresh. Traditional pad thai ($11) — my wife's standard — aromatic and generously portioned with shrimp, egg, tofu and noodles. So we went back, this time for dinner, without the boy. The restaurant was full again, albeit minus the crazy lunch rush. Our dinner was again excellent: more green curry and pad thai – we are creatures of habit. We were surprised by the cool, modern room with a handful of bamboo decorative elements. Briskly efficient service (although meals may arrive at a slower pace, a testament to the freshly cooked-to-order cuisine). And thanks to incredibly fresh ingredients, provided in light sauces. The chefs sell almost daily, co-manager Jade Tam told me. Sometimes grocery, sometimes specialty store, sometimes farmers market. Then life put us off for a few months until I spoke to the manager, Amy Lam. As we chatted about restaurant expansion plans and presentation topics, Amy asked, "Do you know Julie and Pat?" Well, yes, I said, we're going to their wedding in a day. "We haven't seen them in a while," Amy said with a laugh. Julie warned that they would be away for a while, something about a pre-wedding fast. I know Julia's taste in food and restaurants well enough that this little nugget of information—that she and Pat are regular enough to be on a first-name basis—told me to go back there immediately. We were once again amazed by the fresh flavors. We started with the Thai Bamboo Appetizer ($14), a medley of four on the menu (spring rolls, summer rolls, chicken and beef satay, and gold pouches—crispy wontons tied together like little Gold Rush-era treasures). Our Prawns in Spicy Mango Sauce ($16) were sweet but tender. We upgraded from the standard pad thai and ordered the "new edition" version (egg noodles instead of rice noodles. $11).