A buffet is not a contest of how many lobsters one can grasp
Last weekend, my family went to a popular buffet restaurant in downtown Ho Chi Minh City. The place offered more than 100 dishes, from premium seafood like lobster, grilled oysters with cheese, salmon, and sashimi to a wide range of Vietnamese, Korean, and Japanese food.
The moment we were seated, I noticed diners around us hurrying straight to the seafood section. Within five minutes, the counters for lobster, crab, and sashimi were packed. Some guests grabbed prawns in a frenzy, others crowded around the grill waiting for oysters. A few even stacked three or four plates full of beef, salmon, and grilled squid. Their faces lit up with excitement, as if victory lay in how much food they could take.
For many, buffet dining seems to mean "eat as much as possible to get your money’s worth," so they aim to try everything, especially the most expensive items. Yet when I looked around later, I saw tables filled with untouched or half-eaten food: Lobsters peeled and abandoned, beef slices barely touched, sashimi still intact. Some tables were piled high with plates and leftovers.
Personally, whenever I go to a buffet, I start by walking around once before picking anything. Not to "plan a strategy," but to see how the food is arranged, what truly appeals to me, and what I might only want to taste. Looking over everything first helps me stay calm, avoid feeling overwhelmed, and resist the crowd’s "grab ‘em all" mentality.
I usually start with light appetizers, with fresh spring rolls, salad, or a few slices of salmon with wasabi, to awaken my palate without filling up too soon. Then I move on to steamed or boiled dishes, like seafood or chicken, for their clean and easy flavors. Once I’ve warmed up, I’ll try grilled or mixed dishes, and only after that I try fried or stir-fried ones.
I also make sure to eat dry dishes before soup or noodles, since starting with broth makes me full too quickly and more likely to waste food. Finally, I always leave just enough space for dessert. A few slices of fruit or a small piece of cake have just enough sweetness to end the meal gently.
This way, I’ve realized I don’t lose out on anything. In fact, I enjoy the meal more as I can taste a variety of dishes in moderation, feel satisfied, and avoid waste. Most importantly, I don’t feel guilty looking back at a clean table.
A buffet is not an eating contest. It's a chance to experience food with appreciation. Taking just enough and finishing what you choose reflects both refined taste and respect for the food, the chef, and yourself. Many restaurants now post signs saying: "A surcharge will apply for unfinished food." Unfortunately, some people still ignore them.
True dining etiquette begins with a simple question: Are you eating to enjoy the food, or to prove how much you can eat?
To me, a perfect buffet isn't about how many dishes you try, but how content you feel. It’s about leaving the table satisfied and lighthearted. Because in the end, the most "money-worth" thing on your plate isn’t the lobster or the grilled steak, it’s the respect you show for every bite you take.
Source: VnExpress
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