Barfly by Buddha-Bar is a stunning Neo-Baroque-inspired venue, adorned with rich hues of warm reds, gold steel, and darker tones. The venue’s design is rich with material, textures, and striking objects, creating pockets of excitement that engage the senses.

We made our way to our table right opposite the bar, where we could enjoy the gentle outdoor breeze while watching the mixologists expertly whip up drinks.

The highlights

We kicked off our meal with a selection of appetisers that were as delightful in flavour as they were in presentation. The Crispy calamari was perfectly fried with a golden crust, complemented by fragrant coriander Holland chilli for a slight spice, and a crunchy Maldon salt finish. Next, we tried the Ebi emas kunafa offered a unique twist on a Middle Eastern classic, pairing crispy kunafa-wrapped prawns with spicy aioli and teriyaki sauce.

The 12 Hrs Nikkei short ribs bao featured soft, pillowy buns filled with tender, slow-cooked short ribs that melted in the mouth. A sweet and tangy Nikkei BBQ glaze enhanced the flavour, while quinoa pop added a satisfying crunch.

Moving on to the sushi rolls, the Taiyo roll featured shrimp tempura as its star ingredient, surrounded by a creamy layer of cream cheese. The sweetness of mango and the tartness of the passion fruit sauce created a wonderful contrast, while the addition of strawberry provided an unexpected, refreshing twist that
complemented the roll perfectly.

The Spicy tuna with prawns furai adds a crispy texture to the creamy, spicy tuna tartare. The smooth avocado and crunchy cucumber brought freshness and balance, while the spicy aioli and teriyaki sauce provided a rich, bold flavour.

For the mains, the Szechuan cumin beef showcased tenderloin beef wok-tossed with cumin and Chinese spices packed with bold flavours that were smoky, spicy, and rich, making it an irresistible choice. The Thai chilli chicken was another highlight, with succulent chicken coated in a homemade Thai chilli paste that was bursting with fresh basil and a perfect level of heat. The Noodles salteado was a comforting and satisfying dish, with snow peas, carrots, and bok choy adding crunch and freshness to the wok-fried noodles. The soy sauce tied it all together with a salty richness that didn’t overpower the vegetables, making it a light yet fulfilling side.

To finish, we indulged in the Dezato sentaku platter, a trio of small desserts such as the Choco lava cake was a rich, decadent treat, with a gooey chocolate centre that paired wonderfully with the cool vanilla ice cream. The Citrus cheesecake was refreshing, with lychee basil sorbet providing a tangy contrast to the creamy cheesecake. The Japanese lemon tart offered a balance of sweet and savoury, with a delicate meringue topping, a hint of wasabi for heat, and fresh strawberry for a burst of sweetness. The Chocolate hazelnut puck further featured smooth hazelnut chocolate complemented by a refreshing lime sorbet and fresh berries.

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