About this place
Peculiarly enough, the stir-fried-in-the-wok Chinese entrees like Mongolian Pork and General's Chicken were the least interesting things on the buffet. The steamed fish, once we managed to separate it from the bones, was the best thing we had. A somewhat strange herb or spice kept us from enjoying the butter-poached salmon as much, however. On the dinner buffet, shrimp on a stick and beef on a stick, the latter skewered with grilled vegetables, were well worth the trip. Elsewhere in the middle area of the buffet, a fried-food station has some decent crab rangoon, spring rolls and tolerable potsticker dumplings. We fared better around the rim. On one side a sushi chef was busily putting together nigiri (fish on rice) and some pretty fantastic rolls, some of them distinctly unusual (like the fish, seaweed and rice in a sort of soft wrapper and large salmon eggs reposing in a cucumber cup). Watching what he just put out will better assure you what's freshest (some of the lunch-time stuff looked like it had been sitting out for a while).