Fullerton Dinner Buffet

     We had two choices: grill or no grill. There was a grill outside cooking up tasty things like lamb chops and steaks, etc. That was SP$20 extra. We opted for the inside only option, which was plenty. Both meals came with as many half-lobsters as you liked. 

     Salad Bar: There were various types of leaves, a few types of dressings, add-ons like baby carrots, beet slices, sugar peas, and other high quality raw vegetable pieces. There was also raw and cooked shellfish. For example, raw oysters imported from Brittany, France, which were quite good. There were whole prawns, scallops in the shell, clams, and mussels. 

     Noodle Station: Although we sat next to it, I don't remember much about this station. I do remember that there were a few types of noodles to pick from, and various sauces that you could pour on after the chef handed you the bowl back. You could probably pick whether or not they were stir-fried or boiled, whether or not to add meat and eggs, and whether or not there was broth. 

    Indian Station: I didn't notice this little stand until we were done eating and going for dessert. I spotted a few types of curries, some naan, and aromatic rice.

    Japanese Station: I didn't go over there at all, but at one point, Dad came back with either sashimi or a roll. I'm guessing that there was also traditional Japanese fare like miso soup and some stuff that I haven't heard of. 

     Side Table: This wasn't a table full of sides, but rather a small table next to the main table. It had things like nuts and cheese and various types of bread and I think gravy for the bread. 

     Main Table: It was a big hollow oval with 2 or 3 chefs manning the various stations. There was a guy manning the roast duck, roast pork belly, and roast pork station. Picture a Chinese restaurant with the hanging ducks. That's what this was, and a guy with a small cutting block and a big knife. There was a steamer section with sio mai which are the small cylindrical parcels of meat and dumplings of various sorts. There were also several chafing dishes and a make your own pasta dish. Make your own as in tell the guy what to put in the dish.

     Dessert Tables: The first table had a chocolate fountain and various items to dip such as fruit and sweet breads. There was also a cooler with ice cream. The second table had prepared desserts. There were large dishes with things like tiramisu, apple cobbler, and a pie. There were also little individual shot glasses full of desserts like chocolate mousse and a fresh berry trifle. Yum.