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Take a Trip to The Pacific Rim Inside Buddha-Bar London

Oct. 31st, 2012 | Comments 0 | Make a Comment   
Buddha Bar London
Photo Courtesy of Paul Winch-Furness
Buddha-Bar London is opening in the capital on November 1, bringing Oriental flair to dining scene with its sumptuous menu of Pan Asian dishes, reputable music, and striking interiors. Nestled in the heart of Knightsbridge, the restaurant is sure to be a hub of excitement. Descending from the widely acclaimed and successful restaurant-bar-lounge, Buddha-Bar Paris, established in 1996 by founders Raymond & Tarja Visan, Buddha-Bar London promises to offer guests an unrivalled experience.
 Courtesy of Buddha Bar London

Spearheaded by co-founder Tarja Visan, Buddha-Bar London has reinvented the brand, pushing culinary boundaries while inviting guests to dine for lunch, lights snacks, and dinner. “Buddha-Bar is universal, each destination unique in its own right. With our brand new London restaurant, we have ensured the concept is flexible to the British lifestyle, yet still attractive to the restaurant’s eclectic audience,” Visan said. The Buddha-Bar London menu blends Far Eastern cuisine with Western tastes and influences.
 Courtesy of Buddha Bar London

Pushing culinary boundaries, Chinese, Japanese, Thai and other Eastern flavors are stylishly entwined to reinvent the Buddha-Bar brand and create a new-wave Pacific Rim cuisine. The Executive Head Chef has created dishes specific to Buddha-Bar London such as venison tataki, smoked duck and foie gras gyoza, dragon scallop and pan-fried sea bass with Shiso butter. Signature Buddha-Bar dishes include the famous Buddha-Bar chicken salad, seared sesame tuna, wok fried beef, spicy tuna tartar and five spiced barbeque chicken. Additionally the menu offers an extensive selection of sashimi, nigiri, sushi maki rolls, temaki, and tempura dishes.
 Courtesy of Buddha Bar London

The icing on the cake is the renowned ex-Dorchester Hotel, China Tang pastry chef who has created a dessert menu of decadent Pan Asian treats that include ginger lime cheese cake with pineapple salsa, chocolate sesame bars with homemade vanilla ice cream, and mango pearls with coconut cream. Buddha-Bar London will continue to bring avant-garde cocktails to the table with their highly skilled mixologist who will be shaking up the scene for those night owls. Choose from their extensive menu that includes Heart of Darkness, a sophisticated blend of red grapes, cognac and red port, or The Ultimate, a fresh mix of Maraschino liquor, Cointreau and pineapple.
 Courtesy of Buddha Bar London

Guests will be barking orders for the delicious Oh My Dog!!!, a velvety concoction or rose syrup, Pama liquor and white pepper infused Gin. Set over two floors, Buddha-Bar London’s stylish and beautiful interiors exude a fusion of colonial, baroque and East meets West style that appeals to the fashion conscious. Renowned sculptor, David Begbie, who specializes in steel mesh, has designed the maquette of the Buddha sculpture titled 'Transpose,’ created from a single sheet of bronze mesh, as well as the wall-mounted piece called 'Transcend,' made of 207 brass Buddha figures. Stunning crystal Chinese dragons hang elaborately from the ground floor ceiling luring guests down into its lair.
 Courtesy of Buddha Bar London

Buddha-Bar London plays on all senses with its live DJs who play carefully a subtle mixture of electro-style rhythms and ethnic and tribal sounds together with all time favorites. “Restaurants are like fashion, we must adapt to our new generation’s demands whilst continuing to cater for the loyal customers’ needs. And at the new Buddha-Bar London in Knightsbridge, diners can witness this melange of ages fused together by Buddha-Bar’s renowned music,” stresses Visan. Buddha-Bar London caters to a clientele who appreciate ultimate elegance and panache. Here guests are transported to an atmosphere that is dreamy, sensuous, yet exhilarating—an auditory and visual journey around the globe just on your doorstep.
 Courtesy of Buddha Bar London

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Carol Driver
A journalist with more than 12 years' experience writing, subbing and editing at national and regional publications and websites in the UK.

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