Wok of Fame Restaurant

Chinese stir-fry mains (General Tso's-style chicken, Mongolian beef)

The backbone of the buffet — saucy, well-seasoned proteins that hold up under heat lamps better than most other stations

Sushi rolls

Basic maki and rice rolls — approachable and fresh during peak hours when turnover is high, but timing matters

Steamed dumplings and spring rolls

Crowd-pleasing appetizer station staples that move fast and tend to stay fresh as a result

Hot and sour soup

A reliable starter that's consistently hot and properly tangy — one of the better steam-table soups

Fried rice and lo mein

Wok-fried staples that anchor the Chinese side of the buffet and hold texture better than lighter dishes

Mussels and shellfish

A popular protein station that gets replenished regularly on busy nights — quality depends heavily on timing

Dessert station (soft serve, fruit, puddings)

A broad dessert spread that satisfies families and younger diners; nothing house-made but well-stocked