Kioku Supreme Buffet

FOOD

The Chinese hot line is the starting point at Kioku. General Tso’s chicken, sweet-and-sour chicken and orange chicken give the selection several familiar personalities, from a tangy sauce to a citrus-led preparation. These are representative choices from a changing buffet, so the appeal is the range rather than a fixed three-dish lineup.

Pepper steak gives the chicken some company, with fried rice and rice noodles among the accompaniments. The noodle option matters here: it lets a meal built around beef or chicken take a different shape from another scoop of fried rice. Green beans add a vegetable dish alongside the meat, rather than leaving all the vegetables to the salad selection.

For something prepared separately, there is also cooked-to-order stir-fry. It sits alongside the ready-made buffet dishes as another way to eat, particularly if you enjoy watching part of your meal come together at the cooking station. The available ingredients are the choices to make on arrival – chicken, beef, noodles, vegetables, etc; there is no need to assume a particular meat or sauce before seeing the station.

Coconut shrimp and mussels give the seafood selection two distinct points of interest. The shrimp brings a coconut preparation into the mix, while mussels offer shellfish beyond shrimp alone. Neither needs to turn the whole meal into a seafood outing, but both deserve notice before the chicken dishes claim the plate.

Sushi is included too, giving diners a separate selection alongside the Chinese cooking. Soups, salads and desserts complete the broader buffet. Kioku’s strength is that combination: a familiar Chinese lunch, a few pieces of sushi and the possibility of a cooked-to-order dish, all within the same casual meal.