Department of FoodieDepartment of FoodieOpen, modern establishment offering unlimited portions of Pan-Asian fare, including sushi & hibachi.
What to order: Peking duck (carving station) · sushi & sashimi (raw bar) · chocolate fondue / dessert stations (including crepes, cottoFrom Google Maps reviews.
One of the largest buffets in NYC. The buffet serves mostly Chinese food along with sushi and hibachi. The buffet is busy on the weekends and may need some wait to be seated. Servers are attentive even during the busiest times to take away plates and refill drinks. There is a good variety of dishes from sashimi, sushi, peking duck, to steamed fish, fried rice, different meat and seafood dishes. There is also a hibachi where you can ask for food to be cooked on the grill in front of you. Deserts
We came here for lunch on a Saturday and really enjoyed it. It was pretty crowded at 12:30pm and we had to wait about 40 minutes for a table. We were seated at a nice table next to the window with a view of the Manhattan skyline. All the food we tried was tasty. It's a pretty extensive buffet with separate stations for salad, soup, carving station, seafood, Chinese food, raw bar, fruit and desserts. They even have a small section in the back with kid friendly items like chicken nuggets, fries, e
Far out in college point, wee bit hard to get to from the city, need to take a bus from Flushing Mainstreet. Not much signage, locates inside the hotel, the buffet is clean and upscale with lots of seafood. Lots of different sashimi options, clams, shrimp, soy poached fish and other traditional dishes. Most items are cooked well, nothing dry or overseasoned. Staff is really friendly and helpful. Would love to go more if it was easier to get to.
From the Jan 27, 2026 health inspection. Lower-priority items are listed after the serious ones.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces are too worn or badly built to be properly cleaned.