Five hundred diners per service, more than 1,200 square meters of buffet space and an enormous spread of seafood, meats, cheeses and desserts establish a scale that is genuinely difficult to absorb at first. The hosts lean into that sense of overload effectively, wandering through the starters while debating what deserves valuable stomach space. Lobster, crab legs, salmon, caviar and jellied ham quickly demonstrate that the attraction is not simply quantity, although the early 3.5-out-of-5 rating also establishes a useful standard: impressive ingredients do not automatically produce exceptional food.
The tasting works best when the hosts slow down enough to describe what they are eating rather than simply reacting to abundance. The lobster is praised for avoiding an overly fishy flavor, the caviar is described as milder and less salty than expected, and the unusual texture of the jellied ham gets a reasonably clear explanation. Their observation that a huge buffet may be successful by maintaining consistently good food rather than delivering something extraordinary at every station is a sensible framework for judging such an enormous operation.
Pressed duck becomes the meal's clear centerpiece. The preparation provides both spectacle and culinary interest as the carcass is crushed in a metal press and its extracted contents are incorporated into the sauce, producing what the hosts describe as a rich but not overpowering duck gravy. Their enthusiasm feels earned because the dish is shown as a distinct experience rather than merely another luxury ingredient, and they later identify it independently as the highlight of the entire visit. The truffle soup and subsequent dishes provide useful contrast, particularly because the hosts are willing to admit when an acclaimed or elaborate item simply does not suit their tastes.
The main-course exploration is less focused. Steak, truffle scrambled eggs and several dishes associated with Auguste Escoffier are sampled, but uncertainty about what some items actually are limits the usefulness of the commentary. Language difficulties are understandable, yet repeatedly tasting unidentified foods makes it harder to evaluate a buffet supposedly being tested section by section. The extended eSIM promotion and subscription appeal also interrupt the momentum at points when the enormous dining room itself offers plenty of material.
A claimed world-record selection of more than 111 cheeses gives the meat-and-cheese section a stronger organizing idea. Following the displayed strength scale from relatively mild cheeses to an “11 out of 10” option creates a simple tasting experiment, and the dramatic reaction to the strongest cheese is entertaining without pretending that intensity equals poor quality. The hosts even acknowledge that a cheese enthusiast might appreciate exactly what overwhelms them. Their cured-meat comparison is less illuminating because differences in slice thickness and uncertainty about the ranking criteria make the tasting difficult to interpret consistently.
Dessert delivers the broadest enthusiasm of the meal, with crepes, chocolate-heavy pastries, strawberry tart, caramel desserts, rum baba and other sweets providing enough variety for the hosts to avoid simply repeating the same reaction. Specific observations about fresh strawberries, crunchy bases, restrained caramel and conspicuous alcohol flavors give this section more substance than a montage of desserts would have provided. One host awards the selection a perfect five while the other settles on 4.4, and that disagreement is useful because it preserves the visit as a subjective tasting rather than forcing a unanimous verdict. By the end, the buffet has convincingly demonstrated remarkable range and several memorable dishes, even if the claim that it is arguably the world's greatest remains the hosts' enthusiastic conclusion rather than something established by the tasting itself.
Pros
- The enormous seafood, main-course, cheese and dessert selections give the scale of the buffet genuine substance rather than relying solely on spectacle.
- Pressed duck provides a memorable centerpiece combining unusual preparation, presentation and enthusiastic tasting reactions.
- Specific comments about flavor, texture, richness and intensity make many of the food evaluations informative.
- The hosts openly acknowledge personal preferences and disagree on some ratings rather than presenting subjective reactions as universal judgments.
- The cheese-strength tasting and extensive dessert exploration give later sections clear structure and variety.
Cons
- Several dishes are sampled without the hosts knowing exactly what they are, weakening the usefulness of those evaluations.
- The claimed world-record cheese selection and broader “world's biggest” framing are presented without supporting evidence beyond what the hosts encounter at the venue.
- Some tasting comparisons are compromised by inconsistent portions or preparation, particularly the differently sliced cured meats.
- The promotional and subscription segments noticeably interrupt the progression through the buffet.
- Despite the stated goal of testing all the sections, the sheer scale means the experience remains necessarily selective rather than comprehensive.
Scale gets people through the door, but the pressed duck, unusually broad cheese selection and consistently appealing desserts provide the stronger reasons this dining experience succeeds on camera. The hosts' willingness to criticize prestigious dishes and acknowledge their own preferences keeps the luxury setting from becoming an uninterrupted celebration, although more precise identification and verification would have strengthened the evaluation.
