Han Buffet

Cuisine

Asian, Chinese

Meal Periods

Dinner, Lunch

Dining Format

Buffet

Cuisine

Asian, Chinese

Meal Periods

Dinner, Lunch

Dining Format

Buffet

EXPERIENCE

Han Buffet makes a broad Chinese-American meal the main event on Colerain Avenue. Seafood has a substantial place in the spread, and the kitchen gives familiar buffet cooking more room than a short lunch counter could. The all-you-can-eat spread is the focus of the restaurant’s lunch and dinner service.

The food area opens out across several curved islands, with the dining tables gathered around them. Pale counters and a mosaic-trimmed wall give the room a contemporary, practical look. There is little ceremony to the setting: the buffet occupies the middle of the restaurant, and most of the activity follows it.

Han serves both lunch and dinner, with Sunday devoted to the dinner buffet throughout the day. The longer Sunday meal window gives this Colerain address a different use from a weekday-lunch-only buffet. It can accommodate an afternoon meal as well as an evening one, while the regular weekday service offers a choice between the two meal periods.

Dining in is the way to experience the full offer, especially for seafood. Han also sells buffet takeaway by weight, but excludes seafood from that arrangement. That is a useful distinction for anyone choosing between sitting down and carrying food home. At the tables, the appeal is the breadth of a Chinese-American buffet, with shellfish, hot dishes and a small American-food selection all belonging to the same meal.

Cincinnati Metro Destination

FOOD

Seafood deserves an early look at Han. Coconut shrimp is one of the named preparations, while another shrimp dish combines the shellfish with vegetables. The latter has a place among the lighter-colored hot dishes, with shrimp, sliced vegetables and carrot visible together in the pan. Mussels broaden the shellfish selection beyond shrimp.

Egg foo young is another particular reason to pause at the hot counter. The egg patties come with thick brown gravy, a substantial Chinese-American preparation that sometimes gets less attention than the glazed chicken beside it.

Chicken with broccoli brings sliced chicken and generous broccoli florets together in one of the hot pans. Elsewhere, battered pieces appear with dark glazes, including a sesame-speckled preparation. The range of chicken dishes is part of the buffet’s breadth, though the exact sauces and tray lineup change. The sliced chicken and broccoli give a different character to the counter from the glazed, battered pieces beside them.

Vegetables receive several pans of their own. Green beans, sliced mushrooms and mixed vegetables are all part of the selection, with broccoli appearing both alone and with chicken. White rice and fried rice sit beside a tray of long noodles. The noodles are mixed with vegetable slivers, while the mushroom pan holds a generous quantity of sliced caps and stems. These are substantial portions of the hot selection, not just garnish around the meat dishes.

Crab Rangoon has a thick, star-shaped fold, making the filled wontons easy to recognize among the fried appetizers. Egg rolls also appear on the counter, along with fried wonton pieces.

Pizza, macaroni and cheese and chicken nuggets form the American corner of the buffet. They are a secondary part of Han’s Chinese-American meal, rather than its defining attraction.

Sugared doughnuts carry the meal into dessert, their golden rounds coated with granulated sugar. Fortune cookies are also available. These sweets finish the selection simply, with fried dough rather than an elaborate pastry display.

FOOD HIGHLIGHTS

♛ Egg Foo Young — an egg-based dish served with gravy.

♛ Star-Shaped Crab Rangoon — filled wontons with a distinctive fold.

♛ Coconut Shrimp — one of Han’s shellfish choices.

♛ Green Beans & Mushrooms — vegetables within the hot selection.

♛ Sugared Doughnuts — a familiar sweet alongside the savory buffet.

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