When driving through the city of Dunmore. China World Buffet's artful designed logo, which features the contrastive bright red and white theme, will certainly catch your eye.

A huge fish tank greets patrons at the entrance, where a great variety of goldfish not only adds charm to the dining mom but also brings a fun atmosphere to diners.

"Every time my guests step into the room, The-first thing they do is appreciate the lovely goldfish and check how well they live," said China World Buffet owner Tian'an Lin.

Benefiting from the graceful scenery, refreshing air and convenient location, China World Buffet offers a 6,000 square-foot dining room with a classy atmosphere and Chinese-style fireplace. Paintings of the Great Wall, the Temple of Heaven in Beijing, splendid scenes of Hong Kong and the grand Wuyi Mountains surround the restaurant to provide a visual feast. Jade wares and bamboo decorations are nestled here and there to give sufficient oriental touches.

China World Buffet’s menu is just as impressive as its decor. The menu features abundant options of fusion delicacies, including the most time-tested and popular Asian cuisine such as Chinese, Thai, Indian and Japanese. There are as many as 200 dishes available to satisfy the needs of every customer. Among the most acclaimed signature entrees are Coconut Chicken, Black Pepper Chicken, Fried Scallops with Cheese, Chicken with Broccoli and Beef with Broccoli.

The Coconut Chicken consists of chicken cubes, which are deep-fried until golden, fresh potatoes, pineapples and water chestnuts that have a sweet and refreshing taste as well as a crispy texture. Buffer, cream, coconut cream and sugar are finely mixed and cooked to make the sauce.

Another highly praised dish is the Black Pepper Chicken. The chicken breast meat is thoroughly marinated with China World Buffet's special blend sauce, and is then deep-fried until golden and crispy. Green pepper and water chestnuts are added to perfect the dish.

“It’s really important to guarantee the consistent taste and textture of the same dish every time you cook it because our guests are so sensitive that they can easily tell whether we prepare the dish to its perfection or not,” said Lin. “Most of the local people prefer the sweet and spicy taste when they have Chinese meals. This is their expectation at China World as well as any other Chinese eateries.”

Although the restaurant’s menu doesn’t stand out too much from others whick provide the same type of cuisine, China World distinguishes itself by cooking common dishes with innovative ingredients and condiments.

"A dish can be common, but can not be tasteless," said Lin. "We must find out our shortage and limitation, and improve them before they are figured out by our customers. That's why we have consistently managed to Danny, supervisor Yoyo, Joyce Victoria, Man and Pearl. Moonstar is very fortunate to have this team. My entire social life is at Moonstar.”

Moonstar brightens the Bay Area with its five-star quality, popular and eclectic dining experience. Its unique approach to buffet dining has taken diners' tastes by storm, and the casual and energetic atmosphere is welcoming and familiar to the community. But most of all, Moonstar's success can be seen not only in its commitment to high-quality ingredients but in the loyalty of its customers. Moonstar is part of the San Francisco and Daly City communities by feeding its stomach and warming its heart. With promotions and humanitarian efforts, Moonstar is a star of the Daly City area and a great place for friends to gather to eat. Customers return time and time again because of the friendly, dynamic staff, their gracious owner and the unbeatable cuisine. Moonstar is a place not to be missed this side of the Bay Area, or this side of the galaxy.

Makes 8 servings

Stuffing

8 egg whites ,1/4 cup crabmeat,2 oz dry scallop,1/4 tsp salt,2 tsp cornstarch,1 tbsp olive oil,1 lb shark fin.

Sauce

1 1/2 cup soup stock,1 tbsp oyster sauce,1/2 tsp soy sauce,1 tsp dark soy sauce,1 tsp sugar,1/2 tsp comtarch,1 tsp olive oil.

Clean 8 crab shells and take the crab meat out. Stir fry egg whites with the crabmeat and dried scallop in olive oil. After the egg whites are cooked, add the salt andcornstarch, stir to combine.

Divide the stuffing into 8 equal amounts. Fill each cleaned crab shell with stuffing. Place the shark fin over the stuffing and ladle the sauce on top.

Makes 6 servings

Ingredients:

6 whole fresh abalone, 8 thick slices of ginger,6 green onions,3 quarts chicken stock.

Sauce:

11/2 cup soup stock,1 tablespoon oyster sauce,1/2 tablespoon soy sauce,1 tablespoon dark soy sauce,1 tablespoon sugar,1/2 tablespoon cornstarch,1 tablespoon olive oil,2 cups of shredded lettuce.

Open abalone and shuck out all the meat. Clean out the inside of the shell. Be sure to remove all of the dirt. Tenderize the abalone meat with a wooden mallet or meat tenderizer.

Simmer the meat in chicken stock with ginger and green onions for 2 hours.

To make the sauce: combine the soup stock, oyster sauce, soy sauce, dark soy sauce and sugar, bring to a boil. Thicken the sauce with the cornstarch. Add the olive oil.

Prepare the abalone shell, line the shell with lettuce, top with abalone meat and pour the sauce over the top.

Make 6 servings

Ingredients:

1 cup uncooked red beans,3 quarts water,3/4 cup corn syrup.

Pudding:

2 1/2 cups water,1 can of coconut milk,1 can of condensed milk 1 ¼ cups sugar,1 1/4 cups sugar,1/4 cup gelatin

Soak red beans in cold water for a couple of hours. Drain the beans. Steam over simmering water until tender. Mash the beans set aside for use later.

Melt plain gelatin in cold water. Add coconut milk, condensed milk and sugar .Save the other half of the ge+a6n oues+de of the refrigerator for later.

Combine mashed red beans with corn syrup. Add mashed beans to the set gelatin. Add another layer of gelatin mixture over the beans. Refrigerate and allow the mixture to set for a few hours. After the mixture is set you can cut it into fun shapes or mold into any shape you wish, and it's ready to serve.

Moonstar

383 Gellert Blvd.

Daly City, CA 94015

Tel: (650) 992-2888

Panda Kitchen has been Carson City's landmark Chinese cuisine restaurant even since 1986. The décor uses a bright and cheerful green color scheme, with a red plastic vinyl floor along with a beautiful chandelier overlooking the spacious restaurant.

"I decorated the place so that everyone could feel comfortable and at home. Regardless if you have 20 dollars or 2 million dollars, I want everyone to feel the same," said owner Steven Lee.

Panda Kitchen is well known for its clean environment, with perfect scores of 100 points for the last 10 years from the health department inspection. One of the highlights at Panda Kitchen is its magnificent banquet room that offers ideal for privacy for two. large parries or usiress dinners. Customers have consistently voted Panda Kitchen as "Carson City's Best Chinese restaurant" in the Reno Gazette Journal from 1995 to 2005. It has also won "Best Chinese Restaurant" awards from the Nevada Appeal from 2000 to 2005.

"I told my employees that if you clean the restaurant while you stay here, it will not only make the place look good, but it will make you feel good," Lee said. Panda Kitchen's menu offers a wide variety of award-winning food from regular Chinese menu.Guest will enjoy delicious Chinese cuisine dishes such as Garlic Chicken, Strimp Chow Mien, Szechuan Shredded Pork, Mandarin Pork and Sesame Beef. The Low-Carb Mein includes healthy dishes such as Chinese-Style Chicken Salad, Almond Chicken, Beef and Broccoli, Teriyaki Chicken Breast and Teriyaki Salmon. The Teriyaki Menu has selections that include Teriyaki Chicken, Teriyaki Steak, Teriyaki Halibut and Teriyaki Salmon.

Customers should also try the chefs signature dish, Treasure of the Seas, featuring crab meat, shrimp, abalone, scallops and fish stir-fried with snow peas, mushrooms, carrots, cabbages and baby corn, topped with a light white sauce served on a hot, sizzling platter. Guests should also look out for the Volcano Shrimp entree, featuring fresh shrimp with a spicy tomato ketchup base fried with garlic, ginger, soy sauce, cooking wine, sugar, pepper and red pepper, served with fresh lychee and topped with a single cherry.

Constantly Learning

With the ever-changing trends in the restaurant business, owners need to stay sharp in order to maintain success. Mr. Lee is quite the adaptive and innovative owner, and has made learning a lifelong experience.

"I've noticed how there is this new wave of infatuation with healthy dining, and tried my best to adapt to this trend. So. I read a book on how to create a low-carb sauce for my menu.

When asked about how he prepares his low-carb sauce, Lee replied, “The key is to try to eliminate as much starch in the food as possible. Everything has starch in it, including water chestnuts, carrots and sugar. We use a low thickening sauce called Thick and Easy instead of corn starch to cook our food, and replace sugar with a sweetener call Splenda."

Japanese restaurants have been more successful in advertising to mainstream create a more impressive ad dishing.

China World also makes great effects to maintain the freshness of each dish. Low-priced yet poor-quality ingredients will never maintain quality, ingredients and equipment are clearly classified to ensure efficiency, different materials are reasonably combined to guarantee the nutrition; and the buffet board is kept updated with the innovative dishes---all these efforts contribute to one target: to provide diners with a comfortable and memorable dining experience by consistently offering high quality and innovative Chinese cuisine.

China Garden is a carefree eatery where diners will feel at home and relaxed, though the restaurant also makes great strides to provide customers with the most attentice and personal services.

Being a skillful chef who is always exploring new dishes, Lin is also a master at building customer loyalty. In order to ensure that patron's needs are met, and that they feel cared for and respected. the motto “service with a smile" has been adopted as the basic requirement and principle for staff members. Customers' preferences on taste and seating are remembered by heart by the staff at China World Buffet.

China World Buffet

1208 Oneill Hwy Dunmore,PA 18512-1709

Tel:(570)961-3663