dumpling

Jerk Chicken Pasta Salad with orzo, corn, bell peppers(red, yellow and green), mango and avocado with a little tamarind concentrate Smashed Broccoli Banana-Lime Cake

Javanese Salmon and Shrimp served atop Basmati and Wild Rice over wilted spinach. Surrounded by Roasted Sweet potato Salad in chili lime dressing. For dessert, Three Layer Parfait: Working from bottom to top- first, berry medley of strawberry, blueberry and raspberry slightly saucy/gelatiny; then fresh cut strawberries; followed by lemon mousse. All topped by a lemon almond biscotti with a fortune.

Crab Cake Po' Boys with Cranberry Mustard sauce on the side Sauteed Asparagus with butter, lemon and a little dry minced onion Spaghetti squash with a tomato sauce containing onion, turkey andouille, pignoli nuts, garlic and some red wine(sauce thickened with egg) Mango Tangerine Sorbet with a Lemon Almond Biscotti

I was to the International Buffet several times during my Mom's "buffet" phase although I haven't been there in a while(maybe a year). It had some good things. The sushi was not very varied nor was it particularly good. Not on the scale of Minado and not in the league of sushi joints. Has three main two sided food islands, a small sushi station and a dessert station plus a soft ice cream machine. So there is a reasonable amount of choices. One island is cold food-salad and fruit mostly, cold shrimp. The second island is soup, fried stuff and the Chinese food. The third island is Italian stuff, fish, roast beef usually and king crab. Positives- there's usually shrimp and /or crab in great abundance. Salt and pepper shrimp which is pretty decent and ginger and scallion crab. There's a never ending supply of king crab. they replace things very quickly and are not stingy about the more expensive stuff. Their other stuff is decent. Nothing that I recall that really jumps out, but a good selection of meats and fish, lo mein, fried rice, pasta.

I've been at the one in Little Ferry and the one in Queens. Actually had a bad reaction to crab at the one in Little Ferry(although I think that may have been more my digestive system). Thought the selection fairly good, particularly for a buffet. Lobster was infrequent and scarce but there were so many other things that really didn't bother me. Was a little more frequent with the one in Queens, which also seemed a little better in terms of the food although it was basically the same stuff. Reasonable deal; fun to bring someone to who hasn't been to such a huge buffet before.

Easter Dinner Assorted Springrolls with red leaf lettuce and fish sauce -Shrimp cha gio -Shepard's Purse tomato basket garnish with flowering greens Roast Leg of Lamb covered with mustard garlic rosemary and evoo paste, with garlic and rosemary studded in the roast. Served surrounded by roasted potatoes and garnished with lemons and fresh thyme. Curried Biryani with red peppers, onions, peas and raisins Roasted Sweet Potatoes, Shallots and Beetroot in a coconut and ginger paste Mashed Cauliflower with garlic Tofu and scallion with Thai red chili sauce(for the vegetarian who doesn't want lamb) "Easter Pie" - Ricotta Pie Strawberries

Easter Dinner Assorted Springrolls with red leaf lettuce and fish sauce -Shrimp cha gio -Shepard's Purse tomato basket garnish with flowering greens Roast Leg of Lamb covered with mustard garlic rosemary and evoo paste, with garlic and rosemary studded in the roast. Served surrounded by roasted potatoes and garnished with lemons and fresh thyme. Curried Biryani with red peppers, onions, peas and raisins Roasted Sweet Potatoes, Shallots and Beetroot in a coconut and ginger paste Mashed Cauliflower with garlic Tofu and scallion with Thai red chili sauce(for the vegetarian who doesn't want lamb) "Easter Pie" - Ricotta Pie Strawberries

"Easter Pie" - Ricotta Pie, lovely and light, with a sprinkling of chocolate chips through it. Nice crust.

It is the mint rice I believe. I think the jackfruit biryani is with the lamb.

Thursday Garlic Breadsticks Chicken Parmigian over spaghetti with artichoke provencal sauce Brussels sprouts with lemon and butter Lupini Beans Raspberry Apple Strudel with vanilla ice cream and homemade almond scented whipped cream

Tuesday Chicken and vegetable shumai Curried tofu - tofu with red curry sauce, asparagus, chopped yellow pepper, onions, scallions, baby bellas and garlic, Served topped with a potato latke

Friday Grilled Salmon with Soy-Honey and Wasabi Sauces Garlic Horseradish Mashed Cauliflower Creamed Spinach Porcini Risotto Cherry Cheese Blintzes All very nice together.

Wednesday Chicken Casserole- whole chicken legs cut in half in casserole with white wine, Port, cream of chicken soup, some water, shallots, garlic, ginger, mushrooms, a bunch of turmeric, some saffron and S&P. Lovely comfort food. Honey Butter Biscuits Sweet Potato Salad with Chili Lime Dressing Melange of Broccoli Florets and Brussel Sprouts in butter, evoo, garlic and lemon

Monday Sauteed herbed new potatoes with rosemary, Dalmatian sage, S &P, butter and evoo Turkey Spinach Lasagna- spinach sauteed in garlic and evoo, ground turkey, mushrooms, tomato spinach sauce, a little chevre and lasagna noodles Rosemary Foccacia Apple Tarte Tatin

Rachel- Braciole

We'll have to do a pilgrimage from New Jersey after you open.

Second Pan's question. I miss the Hong Kong eggcake lady.

Monday Stayed in bed most of the day. Often, that's not a bad thought. Unless you're sick and hacking your lungs out. Then it's not fun. Thanks for the regards, Jinmyo. Feel a little better tonight. Had some hot and sour soup, tea with honey and lemon. Did some lung qigong. Probably could have used some of your congee. Paul, where is your restaurant going to be?

ricola earl grey tea cough, cough

Ricola

Friday-St. Joseph's Day Garlic Bread Sticks Grilled Scallops marinated with evoo, garlic, basil, oregano and red pepper Gnocchi alla Sorrentina with basil garnish Sauteed Broccoli Rabe with garlic Grilled Artichoke Hearts

Lauren that sounds great! Reasonable you say? Looks like a wonderful menu.

Wednesday-St. Patrick's Day(Day Off) For lunch, made Irish Cheddar Cheese Scones, split them and stuffed them with Black Forest Ham, a little Irish Bacon, some Bibb lettuce and spread on some cranberry mustard. Umm, good. Scone was not dry at all and nice combo of flavors. Dinner- Irish(with a little Chinese thrown in) A Beer Battered Jumbo Shrimp plated on a little honey mustard lime sauce, decorated with a lamb's ear masquerading as a shamrock. Then entree, plated - first wilted spinach with a little chicken broth and garlic (lamb's ear for the one who can't take spinach) next, topped with a mound of Colcannon with scallions, Irish bacon, a little bacon fat, butter and milk(skipped the cabbage) then, Salmon which was first pan seared, then drizzled with a lime, brown sugar, crushed red pepper and soy sauce, and roasted. More sauce drizzled on and around the entree and lamb's ear on top. For dessert, Chocolate Irish Whiskey Souffle Tart, topped with whipped cream and a sprig of mint. Some lemon custard sauce on the side. Lot of cooking. Taking day off from cooking tomorrow to do something easy like work. And rest up for St. Joseph's Day on Friday-all Italian! Some week- Pi Day, Ides of March, St Pat's and St Joseph's.

Tuesday Roast Lamb with cranberry mustard on the side Buttered Brussel Sprouts Honey Carrots Curried Biryani with raisins, onions, peas and strips of red pepper Cheese Blintzes served with whip cream and cherry preserves Tomorrow St Patrick's Day-have my Irish in contemplation on the meal. Will be Irish with a hint of Chinese(Gotta throw some of that in).

Are the Hong Kong chefs innovative, or any more innovative than any other Chinese chefs? Mayonnaise topped shrimp---are you referring to what is often served as a banquet dish--- shrimp with walnuts in a sweet mayonnaise sauce, sometimes served on a bed of broccoli? There is actually a dim sum dish, scallop that is served in a scallop shell with mayonnaisy sauce on the top of it. Featured in most Hong Kong style places I've been to, but like the special dumpling soups, has only a limited amount cooked so not served in the same quantity as something like siu mai or har gow.