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Restaurants in Albuquerque, Santa Fe and Northern New Mexico, searchable by cuisine and location, with ratings and reviews. Get educated before you eat!

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Budai Gourmet Chinese

6300 San Mateo Blvd NE Suite H-1 (Northeast Heights)
Albuquerque NM
(505) 797-7898
Tue-Thu 11a-9pm Fri 11am - 9:30pm Sat 12pm - 9:30pm Sun 12pm - 8:30pm (hours can change without notice)
Meals Served: LunchDinner
Nearby Theater: Movies 8 (See Film Times)
Cuisine: Chinese, Dim Sum, Asian

4.03 rating (22 votes)
This small Taiwanese-owned eatery is full of surprises. The regular menu is a long and interesting read, full of familiar and unusual Taiwanese and Chinese dishes (tea-smoked duck, steamed fish with ginger and scallions, dim sum). If you ask questions about the food, you might get a history lesson from Elsa Fang, who handles the front of the restaurant while her husband, Hsia, does the cooking. And, if you ask her to, she will translate the secret menu from Chinese—and talk you into addictive salt-and-pepper short ribs with Chinese beer and succulent three-cup chicken. The seasonal vegetables and other vegetarian offerings are strong here, too. Try the goji berry soup with pollock and pickled mustard greens in a soothing, slightly sour broth. (Alibi Staff, August 11, 2010)

Community Reviews (2)
  • The Real Deal Happy Meal  [ Sun Jun 20 2010 9:24 PM ]

    I am tempted to tell you to stay away, but there seems to be room for more of us at this very happy place. Five of us went for Father's Day and ordered 9 or 10 dishes...maybe more (it gets a little hazy). Everything was wonderful; without a trace of generic Chinese brown or white sauce. I wouldn't presume to recommend one over another. You could probably throw darts at the menu and still come up with a fantastic meal. And...yes, our hostess was utterly charming. She certainly couldn't go wrong in my eyes by knowing and admiring my son's work on the Alibi. (That would be Devin.) Great food, nice ambiance, pretty much perfect service.

    Last edited [6/20/10 9:31 PM]
  • Dong Bo Pork (东坡肉)  [ Wed Oct 20 2010 8:35 AM ]

    Dong Bo Pork (东坡肉) instantly became my new favorite. Here is a brief history of this amazing dish:

    "The famous scholar and poet Su Shi, alias Dong Bo, (1036-1101), was a writer, poet, artist, calligrapher, pharmacologist, and statesman of the Song Dynasty, serving in the Court of Emperor Shen Zong. He adopted a local way of cooking, which included adding numerous spices to stew meat in the manner of Red Braised Pork of Huang Zhou. One day, he was cooking pork when a friend dropped by. Switching the fire to gentle heat, he left the kitchen to play chess with the visitor. So engrossed was he with the game that he forgot the cooking. It was only at the end of the game he suddenly recalled the pork and rushed to the kitchen. Expecting to find the pork burnt to crisp, he was surprised by the aroma when the lid of the pot was lifted. The edible pork had a rich red color, tender crispy but not flaky with a glutinous texture without the greasy taste. Henceforth, it became a regular dish for himself and his guests who couldn't get enough of it. Folklore mentions that a miscommunication about his instructions to his servants further improved the delicacy. Su Shi was supposed to have told the servants to serve the pork with a local Shao Xing wine. The servants misheard and cooked the pork with the wine. It was an instant hit and with the recipe shared freely, the dish proliferated until it became served everywhere in the region. Since it had no name, the people named it after Su Shi as Dong Bo Pork."

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