AMERICAN FORK — Asian buffets are not generally known for their subtlety. Globs of red sweet and sour sauce, indistinct brown sauces and rows of food at various stages of wilting under warming lights are the hallmarks of a typical buffet.
They have saving graces, however, for those who look for healthy options with a Mongolian-style stir fry with meats and fresh vegetables, and they throw in a few fruits in the salad bar.
I am not a fan of such places, preferring to save my money for the delicate flavors, perfectly prepared food and distinct choices of a Shoots or a P.F. Chang. But when eight friends suggested we try a buffet in American Fork, I considered the possibility that a great time would override any deficiencies — whoa, this may be a snippet of snobbery.
The name of the restaurant, Asian Buffet, is as indistinguishable as the small brick strip of stores it anchors. Once we walked in, however, I noticed that, while its decor was typical, it was filled with multiple rows of food options — many more than is usual — and an array of choices that will likely please most palates.
Happily, many of the dishes were excellent. The restaurant offered a walnut shrimp, for example, where the coated shrimp had a lovely sauce with ground walnuts. I loved it. I could have added a salad and considered it a complete and wonderful meal.
While the restaurant features much standard fare with beef and overcooked broccoli, long green beans in a sauce that always makes me wonder "why?" and a heavily coated sweet and sour chicken, there was much to choose from that was intriguing. The restaurant offered stuffed mushrooms, multiple fish options, ribs, mussels, ribs and a range of other meats. In addition to the buffet, they have a menu where one can order such joys as seafood delight and double happiness, a delicate sliced chicken with shrimp and vegetables in white wine sauce.
One wall is filled with an adequate salad bar, fresh fruit, a diverse array of sushi and a Japanese grill. The far counter offers many dessert varieties. There are even ice cream bars in a bin surrounded by children. With more than 100 food options, I started looking for the kitchen sink.
I have three alpha brothers (you know the type, aggressive, achieving males who get things done and whose idea of a perfect meal is lots of meat with gobs of food). This is their kind of place. I can probably treat them to this restaurant as a way to get them to fix the roof, adjust the sprinklers and do other odd tasks. If I take them enough times, I may even get them to remodel a bedroom. This is their kind of place. But surprisingly, it's mine, too.
Charlene Winters is a freelance writer who works as director of communications and marketing for BYU alumni. E-mail: charlene_winters@byu.edu.