This 6-year-old, multilevel Asian fusion restaurant has overhauled the menu and relaunched Sunday brunch after changing ownership in May.
“We have a new vision in more of the garden feel, cleaner approach with the food and more of the local vibe,” operator Peter Cumplido says.
The Japanese robata selections have become more authentic with a new charcoal grill for dishes such as miso eggplant ($8), Korean short ribs ($15) and octopus ($18).
“We’re using healthier ingredients, including stocks made fresh daily and ramen noodles made in-house,” Cumplido says.
His favorites are wild mushroom udon noodles ($28) and braised-beef-short-rib eggs Benedict with chipotle hollandaise ($16, Sunday brunch). “Instead of English muffins, we use potato cakes, and the meat is so tender,” Cumplido says.
Other highlights include wild mushroom grilled salad ($12), yakitori grilled king salmon ($27), duck ramen with truffle, foie gras and duck egg ($32) and kung pao prawns ($34).
“We have refreshed Buddha Garden by taking out the carpeting, installing lighter tiled floors and new light-gray paint throughout to brighten it up,” says Cumplido, who added they removed the central cherry-blossom tree.