Dragon Pearl Buffet

Snow Crab Legs

The marquee draw — pre-cracked and chilled at the seafood station, often the first to run out on weekend evenings; arrive early for the freshest batch

Peking Duck (Carving Station)

Lacquered roasted duck sliced to order, best scooped into thin pancakes with hoisin and scallion from the condiment bar

Har Gow (Shrimp Dumplings)

Steamed shrimp dumplings with a translucent wrapper; quality is consistent though best early in service before the skin toughens

Siu Mai

Open-topped pork and shrimp dumplings topped with roe; a dim sum staple done capably at buffet scale

BBQ Roasted Meats

Char siu pork and roast duck from the carving station, glazed and tender — a reliable anchor when the seafood station empties out

Stir-Fried Noodles

Wok-tossed noodles with varying proteins rotate through the hot station; consistency depends on timing but a good filler between seafood rounds

Mango Pudding

Classic Cantonese dessert — smooth, lightly sweet, a palate cleanser after the heavier seafood and roast sections