The luxurious buffet welcomes 4,000 people a day who pay an average of 100 dollars per person to eat as much as they want. Journalist and food critic Grace Dent revealed how people can get their money’s worth the next time they visit the restaurant.
According to Grace, all-you-can-eat buffets “are no longer about chicken chow mein, pasta, salads and bad margarita pizza” but there is a new trend.
Now, people look for unlimited wagyu beef, lobster and piles of mini puddings and are willing to pay a lot of money for it.
The food critic talked to some of the restaurant’s workers and other people who are passionate about unlimited food and visit the restaurant regularly to get the best tips on what to do and what not to do in a buffet.
Grace explained that there are over 250 different types of dishes in a mega buffet so there are at least 17 that she “must try” to make the most of the buffet.
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To learn the best tricks “to make the most” of the restaurant, the food expert met social media sensation and buffet guru and influencer Tim Lee.
Tim revealed that the biggest “mistake people make” is that they “don’t leave room for desserts and puddings”.
Another mistake the expert pointed out was “fizzy drinks”. All-you-can-eat buffets offer “unlimited fizzy drinks to fill customers’ tummies with bubbles,” he explained.
He said that when people go to a buffet, they “need a strategy” and insisted that “it is all about priorities” when visiting an all-you-can-eat restaurant. “Normally I’d stay away from the bread,” he advised.
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The experts advised avoiding the least expensive foods such as rice, potatoes or pasta.
Processed food including chicken fingers, french fries or “anything fried, really” should also be avoided.
They recommended limiting fibre-rich foods that “make you feel full” such as:
Green leaf veggies like lettuce, Swiss chard and spinach
Root vegetables like carrots, beets, turnips and potatoes
Seasonal vegetables like broccoli, asparagus, artichokes, squash and string beans
Legumes like lentils, black beans, split peas and chickpeas
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