Let's roast to that!

Traditional Chinese roast dishes — not dim sum and dumplings — are what diners should look for when they dine at the newly opened Big Buddha Roast Kitchen in Greenbelt 3, Makati City.

The name of the resto says it all: roast meat items top the menu. Executive chef Huang Wei Jin succeeds in tickling the diners’ palate with his delectable roast selection prepared the traditional Chinese way. You should try the roast duck to know what I mean. The duck skin glistens, which is enough to entice even the most discriminate palate.

Executive chef Huang Wei Jun is considered a roast master in Hong Kong. He follows centuries-old Chinese culinary traditions, which he learned from his masters in Shenzhen, China. Actually, there are several methods involved, such as double boiling, curing, and slow roasting, among others. Sometimes he uses one method in preparing a certain dish, but most often he combines several procedures to achieve what he calls “the perfect roast.”

Big Buddha managing director Richmond Yang with executive chef Huang Wei Jun, head chef Huang Shi, and Big Buddha’s Luigi Vera

“Chinese roasts are a cut above regular grilled and roasted items due to the complex cooking techniques and methods handed down by the masters to their apprentices,” explains Roberto Vallar, marketing manager, Big Buddha Restaurant, Inc.

These roasting techniques result in Big Buddha’s signature dishes such as the roast duck, marinated tender duck meat served with spicy plum sauce; the roast pork belly, which is crunchy, tender and juicy; and premium roast chicken, plump roasted chicken served with Chinese gravy.

Unlike other Chinese restaurants where the roast meat items are kept hanging in their open kitchen for days, Big Buddha’s roasted delights are prepared fresh daily.

“Everything we serve here is fresh,” notes managing director Richmond Yang. “Other Chinese restaurants have roasted items on display but don’t focus their menu on it. What a waste! Here, we even use the roast items as the main ingredient of another must-try dish.”

Head chef Huang Shi Hai utilizes the roast meat as the primary ingredient in developing his exclusive Chef’s Specials. For example, the chef made use of the roast duck in whipping up the sumptuous braised duck with hot sate sauce, or the roast pork belly to come up with the sautéed pork belly and bean curd in secret sauce.

The possibilities of roast delights are endless if you have talented chefs like Huang Wei Jun and Huang Shi Hai, who use their imagination and palate for all things yummy to come up with dishes that would definitely fire up your taste buds.

Zen-Dining at Big Buddha

Formerly called Big Buddha Restaurant, the resto underwent a major facelift to make way for a Zen-like dining environment with soft-lighting, chill-out world music, and plush seats.

A lot of earth elements were incorporated into the design, resulting in a laidback atmosphere where busy people can relax and recharge over good food and refreshing drinks.

“The new look of the resto also allows the cosmopolitan young business owners and executives to meet with their clients and do business over lunch,” notes Yang.  The spacing of the tables allows diners to have a certain level of privacy. At Big Buddha Roast Kitchen, they can hold a business meeting or have an intimate lunch/dinner with their family or friends. The overall concept is sophisticated but comfortable, refined yet laidback.”

Big Buddha Roast Kitchen also prides itself on providing service that is highly attentive and sensitive yet unobtrusive. Although the staff is friendly, they are also held to a high degree of professionalism in observing and respecting the personal space of dine-in guests.

“Regular diners will definitely notice the change in menu as well. The best-sellers are still there but we are now pushing for our roast delights. Vegetarians aren’t left out either. Just inform our wait staff of your food preference,” he enthuses.

Don’t leave the resto without a serving of Big Buddha’s soya chicken. Wrapped in several herbs and spices and soaked in a special marinade, the chicken slices are simmered for several hours to keep the flavors intact. It goes well with the ginger dip, which is chopped and prepared manually.

Dining in a Chinese resto isn’t complete without a serving of buchi for dessert. At Big Buddha, it’s called masachi. These sticky balls are filled with crushed sesame seeds, then topped with dessicated coconut and peanut bits for added texture. Whatever you call it, these sticky treats are enough to keep your eyeballs rolling with delight.

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Big Buddha Roast Kitchen is on the second floor of Greenbelt 3, Makati City. For reservations, call 729-0586.