At Buffet City and Hibachi Grill and Sushi Buffet, eaters serve themselves international fare from Mexico, Italy, China, and more. The restaurant's multiple islands of cuisine welcome pairs or quartets to sample a diversity of flavors, ranging from orange chicken and lo mein to dessert items such as cupcakes and tilapia. A hibachi steak bar and grill showcases flame-cooked, Japanese-style proteins that are typically cooked in an open-top container with a 12-foot blowtorch, and sushi rolls sate diners who prefer their fish fresh from the chilly ocean waters.
Sesame Inn’s mouth-watering menu whisks guests on culinary journeys through China, Japan, and Thailand. Seventeen stir-fried dishes, including spicy sichuan green beans and kung pao chicken with crunchy peanuts and water chestnuts, spring from traditional Chinese recipes like gold nuggets spring from fortune cookies. Chefs tuck chicken, beef, or shrimp into beds of pineapple fried rice or pad thai’s nest of egg-laced rice noodles. If diners prefer their entrees uncooked, the Kama Kaze maki showcases two types of tuna, and the vegetable maki arrives rolled with spinach, cucumber, gourd, pickles, and asparagus.
Chi Tung began as a small Chinese restaurant in 1988, but has since evolved into a 200-seat pan-Asian kingdom that houses a hibachi steak house as well as a lounge area. In the midst of several growth spurts, owners Jinny and Dan Zhao have trained their focus on upholding high culinary standards. They parceled their cooking team into three separate kitchens, each one dedicated to producing authentic Chinese, Thai, or Japanese food. In these highly specialized quarters, cooks prepare hundreds of menu items, such as mongolian beef, shrimp pad thai, and chicken satay. Although the cooks work at a steady clip, they adhere to traditional recipes and techniques when blending custom sauces and handcrafting more than 100 types of sushi.
Noodle and rice dishes laced with influences from Mongolia and China leap from the pages of Dragon Palace's menu to frolic between chopsticks. Clouds of exotically scented steam rise from shrimp, beef, and tofu and call to mind distant vistas. Dishes call on fresh fistfuls of string beans, baby corn, pineapple, and other common scarecrow character witnesses, which parade alongside savory morsels of lobster or scallop. Paintings of koi fish gaze from Dragon Palace's wall, and delivery, catering, and carry-out services launch warming dispatches to parties and businessmen attempting to telecommute to food fights.
Stepping inside Chef Shangri-La's dining room is like entering a distant tropical trading post. Thatched awnings, woven ceilings, and palm fronds flank Polynesian masks and Easter Island statues while scents of Chinese, Thai, and Japanese cuisine waft with Polynesian aromas from mango- and pineapple-covered meats, barbecue char siu, and spicy sichuan stir-fries. Rock walls and fountains line a tucked-away koi pond, and a separate tiki bar urges guests to while away the hours sipping tropical drinks outfitted with tiny umbrellas that belong to tiny British nannies. As guests sup on meals of japanese noodle soup and tropical pua'a pork, the stage area regales diners with live Hawaiian bands every third Saturday of the month and annual music fests and luaus with DJs, dancers, and Polynesian collectables.