Genting Palace

FOOD

The Genting Palace Feast is a seafood-forward Cantonese buffet built around a relatively short list of expensive ingredients rather than sheer category count. The current feast is priced at $88.88 per adult, and the food makes that structure immediately clear: lobster, crab, oysters and other chilled shellfish occupy much of the spread, while Peking duck and crispy pork belly give the hot side a Cantonese roast-meat finish.

Begin with the cold seafood because it defines the buffet’s first impression. Oysters on the half shell, shrimp cocktail, split crab legs and chilled shellfish keep the opening plate clean and direct. Scallops and mussels have also appeared in the seafood rotation, and the split crab is practical at a white-tablecloth table where wrestling with whole shells would quickly change the mood. This is the part of the line that most clearly reads as a seafood feast rather than a general Chinese buffet.

Lobster is the next priority. Recent service has featured Maine lobster wok-tossed with ginger and scallion, bringing the buffet directly into the language of Genting Palace’s live-seafood menu. The pieces carry the aromatic sauce into the shell and sit naturally beside the crab without duplicating it. Sampan-style lobster has appeared as another preparation, so the treatment can rotate even when lobster remains one of the meal’s central attractions.

The hot selections pull the meal back toward Cantonese dinner. Seafood hot-and-sour soup brings scallop, shrimp, mushroom, tofu and chile into a tangy broth, while dim sum gives the spread smaller bites between heavier seafood plates. Green beans with steak, fried rice, noodles, mushrooms, tofu and vegetables round out the cooked side. They give the shellfish and roast meats enough supporting variety without turning the buffet into a long catalog of unrelated dishes.

The carving station is the part to save room for. Whole Peking ducks are carved in small batches, then paired with steamed buns, hoisin, cucumber and scallion. The combination is rich enough to become a plate of its own, particularly when lacquered skin comes with the meat. Beside it, crispy pork belly supplies a second roast option with a denser, saltier profile and crackling skin. Together they move the buffet beyond seafood and into the Cantonese barbecue tradition that already defines the restaurant’s à la carte menu.

Because the buffet is compact, the food is easy to prioritize. One circuit is enough to see most of it; later trips can be built around the premium items rather than constant discovery. A plate of oysters and crab can lead to lobster, then duck, then a bowl of soup or a few dumplings before another return to the carving station. That progression suits Genting Palace better than piling every category together at once.

Dessert is more restrained than at a conventional Las Vegas buffet, with fruit, small pastry-style sweets and tapioca-based desserts appearing rather than a large dedicated sweets section. Genting Palace is an upscale Cantonese dinner with unlimited access to its most buffet-friendly luxuries: chilled seafood, wok-cooked lobster, carved duck and roast pork, supported by enough soup, dim sum and hot dishes to make the meal feel complete.