Mandarin Restaurant

Snow Crab Legs

The Mandarin signature: steamed, meaty, and replenished continuously — sweet enough to eat plain, worth multiple return trips to the seafood station

Peking Duck

Carved at a dedicated station, the skin arrives genuinely crispy — served with soft pancakes and hoisin for a crowd-pleasing nod to the classic

Har Gow

Steamed shrimp dumplings with thin translucent wrappers — best eaten immediately off the dim sum station while still hot and tender

Egg Tarts

Silky, barely-sweet custard in a short buttery shell — a perennial standout at the dessert station and the item most worth revisiting

Siu Mai

Open-top pork and shrimp dumplings from the dim sum station — consistently well-executed and among the more reliable bites in the spread

General Tso's Chicken

Crispy battered chicken in a sweet-spicy glaze — a reliable Chinese-Canadian buffet workhorse that holds up well under heat lamps

Sushi Rolls

A rotating maki selection from the sushi station — California and spicy tuna rolls are the safest bets; freshness varies by service timing

Mango Pudding

Smooth, jiggly Cantonese-style mango dessert — a clean, refreshing closer amid heavier dessert options at the station