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Bambuza Vietnam Kitchen & Bar
Find us at Portland International Airport, Seattle-Tacoma International Airport, and Salt Lake City Airport. We look forward to serving you!
Bambuza Vietnam Kitchen & Bar | Salt Lake City International Airport
Bambuza Vietnam Kitchen and Bar offers authentic Vietnamese cuisine based on traditional family recipes, including rice and noodle bowls, spring rolls, pho and …
Discover Bambuza Vietnam Kitchen & Bar at Salt Lake … – YouTube
… Salt Lake City International Airport. Enjoy flavorful pho, banh mi sandwiches, and more. MORE: https://kutv.com/features/fresh-living/taste-utah …
Reviews
Sia Naeata
Used the Take out order service and it was fast. The waitress looked at me when my food was ready and said “is this yours?” Thought that was odd. Wished it was something else and said yes by accident lol. My food? Waste of 15.41$ shrimp salad roll. My noodles arent cooked and the rice paper is dry. I’m assuming they pre prepped the salad rolls and they leave them in the fridge.
… moreEd VanDam
Great place to eat
Food has always been good
The service is top shelf only because of Julio, he is always pleased to meet you. From the first vist to my 20th visit
Stop in most Fridays.
Recommend the pho
The only reason not 5 stars
Seems like they keep raising the price on the pho. It was around 17 now up to 21
… moreFood has always been good
The service is top shelf only because of Julio, he is always pleased to meet you. From the first vist to my 20th visit
Stop in most Fridays.
Recommend the pho
The only reason not 5 stars
Seems like they keep raising the price on the pho. It was around 17 now up to 21
Paul Smith
I got a chicken bowl with rice and noodles. It was tasty and filling. The service was slow, they seemed to be under staffed. Bartender was friendly. Good place to talk with other travelers. Not bad for a airport restaurant.
… moreAshleigh
Don’t really recommend eating here. Portion size is TINY for what you pay. $11 for three very small spring rolls…?!?! I get its airport food but my gosh that’s high. Also… don’t expect to have anyone take your order for a hot minute. The server was slower than slow and acted like we were totally invisible. Just get up and order at the kiosk. Or just pick a different restaurant.
We were here for thirty minutes and no one checked on us at all once they served us one drink. And we were sitting at the bar… I don’t see how this place is in business.
… moreWe were here for thirty minutes and no one checked on us at all once they served us one drink. And we were sitting at the bar… I don’t see how this place is in business.
Micah Robinson
Great service, food and atmosphere. Pho was excellent and pot stickers were nice and crunchy. The chilli sauce was really good as well. Refreshing change from a heavy sitting meal. The guy working the front taking the order and bring the food was super nice.
… moreAliya Block
Came for a quick drink and food before the flight. Chef Josy and Team Lead Julio were amazing. Josy made amazing salad rolls and the peanut sauce with it made a perfect Balance. The sausage muffin was also great and would highly recommend both. As well as Julio for his service with us which was quick friendly and equally enjoyable.
… moreKelly Whaling
I am shocked by the low reviews! Came in on a Friday night and got pho and a bahn mi. I asked the poor waiter for a million things- limes, to go bowl, etc etc, and he was so kind. The pho was actually quite good. I haven’t eaten my bahn mi yet so I can’t speak to that, but I’m very impressed by the food and service I received!!
… moreLyndon Smith
A SCREEN INSTEAD OF A SMILING FACE…
YOU ARE HIRED AS A ORDER TAKER CASHIER..
THEN YOU GET A TIP SCREEN
Review: Peak Corporate Greed, Served With a Tip Screen
Let’s be clear about what this restaurant experience actually was.
I stood in line to use a kiosk. I took my own order. I double-checked it for accuracy. I paid. I waited. I picked up my food. I found my own table. I cleared my own trash.
And then I was prompted to tip 20%, 22%, or 25%.
This wasn’t hospitality. It was automation wrapped in guilt.
Airports like Salt Lake City International Airport operate in a captive market. Once you’re through security, you don’t have meaningful competition or the luxury of walking down the street to find a better deal. Businesses know this. They price accordingly. Fine — airport premiums are nothing new.
What is new is the bait-and-switch model: eliminate service labor, keep prices high, and preserve — even expand — tip expectations.
If I am the cashier, the order taker, and partially the busser, what exactly am I tipping for?
The tip screen isn’t about gratitude. It’s about engineered social pressure. Bright buttons. Pre-selected percentages. It’s cohersion.
The subtle implication that declining makes you the problem. Meanwhile, the business has already reduced staffing costs through kiosks.
This is not about the workers. It’s about ownership structures that have figured out how to:
Lower payroll
Maintain premium pricing
And shift wage supplementation onto customers
All at the same time.
Efficiency used to mean lower costs for consumers. Now it means higher margins for corporations.
The food itself was unremarkable — fine, but nowhere near the price point demanded. What stood out wasn’t flavor; it was the feeling of being monetized at every step. Every interaction optimized. Every transaction nudged upward.
It’s not just this restaurant. It’s a broader pattern across America: self-checkout without discounts, service charges without service, and tip prompts where no tipping culture previously existed.
That’s not innovation. That’s extraction.
If you’re going to automate the entire front-of-house experience, at least have the integrity to price it accordingly. Don’t remove the service and keep the gratuity structure as a revenue enhancer.
I don’t mind paying for value.
I mind being asked to subsidize a business model that has already minimized its obligations.
… moreYOU ARE HIRED AS A ORDER TAKER CASHIER..
THEN YOU GET A TIP SCREEN
Review: Peak Corporate Greed, Served With a Tip Screen
Let’s be clear about what this restaurant experience actually was.
I stood in line to use a kiosk. I took my own order. I double-checked it for accuracy. I paid. I waited. I picked up my food. I found my own table. I cleared my own trash.
And then I was prompted to tip 20%, 22%, or 25%.
This wasn’t hospitality. It was automation wrapped in guilt.
Airports like Salt Lake City International Airport operate in a captive market. Once you’re through security, you don’t have meaningful competition or the luxury of walking down the street to find a better deal. Businesses know this. They price accordingly. Fine — airport premiums are nothing new.
What is new is the bait-and-switch model: eliminate service labor, keep prices high, and preserve — even expand — tip expectations.
If I am the cashier, the order taker, and partially the busser, what exactly am I tipping for?
The tip screen isn’t about gratitude. It’s about engineered social pressure. Bright buttons. Pre-selected percentages. It’s cohersion.
The subtle implication that declining makes you the problem. Meanwhile, the business has already reduced staffing costs through kiosks.
This is not about the workers. It’s about ownership structures that have figured out how to:
Lower payroll
Maintain premium pricing
And shift wage supplementation onto customers
All at the same time.
Efficiency used to mean lower costs for consumers. Now it means higher margins for corporations.
The food itself was unremarkable — fine, but nowhere near the price point demanded. What stood out wasn’t flavor; it was the feeling of being monetized at every step. Every interaction optimized. Every transaction nudged upward.
It’s not just this restaurant. It’s a broader pattern across America: self-checkout without discounts, service charges without service, and tip prompts where no tipping culture previously existed.
That’s not innovation. That’s extraction.
If you’re going to automate the entire front-of-house experience, at least have the integrity to price it accordingly. Don’t remove the service and keep the gratuity structure as a revenue enhancer.
I don’t mind paying for value.
I mind being asked to subsidize a business model that has already minimized its obligations.
Cory LeRoy
Needed something quick so I hit the express line for a turkey sausage & egg sandwich. Big mistake. It was literally microwaved for 30 seconds and came out with frozen eggs in the middle. Airport food is already overpriced, at least make sure it’s hot. Skip this place. I would have been better off fasting for a few hours.
… moreDasha Astrelina
This was simply a terribly unappetizing pho with chicken. It was too salty, the meat was marinated in a strange way and had an artificial taste. I am very disappointed.
… more