Chin Chin

FOOD

The brunch buffet is intentionally American first. Chin Chin’s regular Chinese and sushi identity recedes in the morning, leaving classic hotel-breakfast food as the main event: eggs, bacon, sausage, pancakes, biscuits and gravy, corned beef hash, oatmeal, chicken and waffles, fruit and pastries. Assorted sushi is the clearest carryover from the restaurant’s Asian side, but the unlimited meal is built as breakfast and brunch rather than as an Asian AYCE.

The made-to-order egg program gives the buffet its strongest restaurant-style element. Eggs Benedict can be ordered fresh, and the omelet menu goes well beyond a generic cheese-or-ham choice. Specialty versions include Garden Sensation with asparagus, zucchini, spinach and feta; Meat Lovers with sausage, bacon, ham, green onions and bell peppers; and Seafood Lovers with shrimp, crab, spinach, green onions and bell peppers, finished with hollandaise and paprika.

The build-your-own omelet adds another layer of control. Bacon, ham, sausage, shrimp and crab can be combined with asparagus, spinach, zucchini, tomatoes, shiitake mushrooms, red and green bell peppers, and green onions, then finished with feta, pepper jack, cheddar or hollandaise. The buffet still keeps scrambled eggs on the hot line for speed, but the cooked-to-order option means eggs do not have to be a compromise made for convenience.

The hot line is deliberately familiar. Applewood-smoked bacon and pork sausage links cover the breakfast basics, while corned beef hash, biscuits and gravy, Beef Fried Steak & Gravy, and fried chicken and waffles move into heavier brunch territory. Pancakes provide the sweet griddle component, and old-fashioned oatmeal offers a plain, warm option among the richer pans.

The cold side is straightforward: fresh seasonal fruit, yogurt, assorted pastries and desserts. This is not a resort buffet with a large bakery room or an elaborate cold-food program. Those lighter items work as short breaks between cooked plates, while the hot line and made-to-order egg service carry most of the meal.

Assorted sushi forms a small bridge back to Chin Chin’s regular identity. The brunch menu includes it without promising a sprawling sushi station, so it functions as an accent within the American breakfast format rather than a second buffet concept. A few pieces can change the typical brunch lane of the meal before returning to bacon, hash or an omelet.

The compact layout also changes how the food can be approached. Fruit, pastry and a small sushi sample can occupy one plate while an omelet or Benedict is being prepared; later trips can move through bacon, hash, biscuits and gravy or chicken and waffles without losing track of where anything is. Coffee and tea are included with the buffet, while juices, sodas and alcoholic drinks are additional.

The food identity is narrower than the Las Vegas word buffet sometimes suggests, and that focus is useful. Chin Chin concentrates on recognizable breakfast food, gives eggs a made-to-order treatment, and leaves just enough sushi on the line to connect brunch with the restaurant around it. At $28 for adults, the daily program is built around repeatable breakfast staples and customization rather than a maximalist casino spread.