Buddha-Bar Dubai draws a crowd of young affluent party-goers and good-time getters who come to see and be seen in this glamourous venue that draws inspiration from the Far East in both its interiors and menu. Occupying two floors, the Buddha-Bar is instantly striking with its lavish décor, complete with fuchsia pink chandeliers, floor to ceiling bay windows and stunning views over Dubai Marina – not to mention a gigantic golden Buddha which towers over diners on the ground floor. Upstairs the mezzanine Dragon Bar is a popular spot for cocktails and those wanting to party the night away to an eclectic mix of music from the venue’s resident DJ.
Not to be overshadowed by the venues glitzy interiors and hip reputation, the food at Buddha-Bar is equally as opulent, with an extensive menu that draws influence from the cuisines of China, Japan and Thailand. Sushi is a popular choice with plenty of options to choose from –the chef’s signature Royal Platter is a great way to try a bit of everything with a selection of sashimi, nigari and maki, and tempura. For a three course affair guests are invited to choose between hot and cold starters that comprise the likes of spiced tuna tartare, lemongrass beef salad, lobster dumplings, and vegetable spring rolls. Elsewhere the soup and ramen dishes are popular options to begin with or enjoy as lighter main, and the Dim Sum, tempura and robata grill dishes are great for sharing with the whole table.
The heartier Mains comprise largely of meat and fish dishes with highlights that include grilled Canadian lobster with ponzu butter sauce, yaki soba noodles and wok fried vegetables; roasted Chinese duck rolled in pancakes with cucumber, spring onion, bean sprouts and hoisin plum sauce; and grilled lamb chops with smashed roasted eggplant, fennel kimchee and yaki onigiri.
A decadent choice of desserts includes salted caramel cheesecake with hazelnut ice cream, praline and chocolate soil; caramelised coconut crepe with jackfruit, pandan custard, palm sugar sauce and pina colada ice cream; and an intriguing miso and sweet potato crème brulee with violet potato ice cream and orange poached sweet potato.