not worth the 2 hour 10 minute wait and the $43 + tax for weekend dinner\n\ndined with au, jq, ln, mn, and nn\n\nthere really wasn't that much food in each section to choose from:\n- the chinese section had a few dim sum items that are more mainstream: shrimp dumpling, siu mai, pork bun, shanghai dumpling, glutinous rice wrapped in lotus leaf. then there were the items that you would see at panda express. and there were a few that you would see from a chinese deli like roast duck. i only tried the roast duck in this section and it was leaner than the ones in sf. it tasted no different than the ones i normally get, but the skin was a bit crispier because it didn't steam in a container to transport it from ctown to home. \n- in the japanese section, there were 4 types of bite size sushi: california, california with a piece of cooked shrimp, tuna, and california with tuna on top. it tasted okay, but nothing to brag about. the short ribs were chewy and my teeth couldn't tear it apart.\n- the italian section was just mainly pizza and a few other hot items. we only tried the fried calamari which borrowed the idea of serving it in a a mini frying basket from another buffet. it was well seasoned and cooked to the right consistency (not rubbery).\n- around the corner is the mexican section with various salsa and make your own taco type thing. they have a huge circular grill that you would see at a mongolian noodle place, but most of it was not used. the chicken tamale had lard so i only ate half of one. the tiny sliver of chicken was can barely be seen, but the masa was not grainy and had a smooth even texture. \n- the breads don't visually look very good. i saw some slices of baguette and took one to try and it was dried to the core. i can't imagine what the other breads were like if they messed up on a simple baguette. \n- southern foods was the next stop. the sweet potato tots didn't have the excess sugar added like the sweet potato fries. the oil for the fried chicken was stale and that flavor passed onto the chicken. after ripping off the batter, the drumstick beneath was moist, but it's hard to dry out dark meat. the fries had a hard, brittle, dense starchy texture. the waffle fries were too salty.\n- carved meats station turned out to be a fat station. a slice of brisket 6x4\"" had 0.5x2\"" of meat and the rest was fat. and the small piece of meat was marbled with fat. then there was some other meat that was dry. \n- the line for seafood was long. the crab legs were too salty. the salmon was okay. the shrimps were big and not rubbery. the mussels in the buttery broth were my friends' favorite in that entire section. \n- from the dessert section, i tried the creme brulee which was very rich and the sugar wasn't crispy, so it's been sitting out. the color of the french macaron didn't match the color. i had a gray one which i thought would be earl grey but it turned out to be blueberry, but the almond extract masked the blueberry pretty well. the crepes were made by a newbie. i had one just cooked and the other was practically burnt. jq took a bite of of each dessert and didn't like most of it. \n\nour server was a nice elder gentleman who stocked our table with water as well as other beverages. when asked if there was hot chocolate he said he'll check to see if they have that and suggested to have that towards the end of the meal because that will make you full. but i don't think they have that.