Cuisine:

• Others
• Asian
• Pan-Asian
• Contemporary

Buddakan Description:
In noisy, glitzy Atlantic City there's a serene haven called Buddakan. Designed as an Asian village in nightscape, diners stroll through a Zen garden with 25-foot-tall trees that appear to grow through the ceiling. A huge golden Buddha dominates the main dining room with an illuminated communal table stretching out before him. To the left and right are individual tables, nicely spaced for comfort and ease of conversation. Behind screened walls are even quieter tatami rooms---exotic and private. This is Buddakan number three---the other two Stephen Starr Buddakans are in Philadelphia and New York City. All offer the same dining style---sharing plates, which is quite a bargain in a town where restaurant prices can go through the roof. Starters are light and bright with such offerings as king crab tempura served with a spicy sweet and sour ponzu sauce or boneless char sui spare ribs with fiery Chinese mustard. Salads are inventive, especially the duck served with frisée, poached egg and dressed with sherry vinaigrette. Most memorable among the noodle and rice offerings is Singapore noodles with puffed tofu, carrot shreds and curry. Among the entrées, find tempting dishes such as hot and sour scallops served with sweet corn, tofu and black mushrooms, and pan-seared sea bass with haricots verts, butternut squash, Japanese maitake mushroom with truffle jus. Unusual for Asian restaurants, Buddakan's desserts shine. Try Zen-ful donuts, sweet-cream-filled confections with banana and chocolate dipping sauces. The bar offers some intriguing cocktails and a nice selection of saké. Servers are helpful and friendly.


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