The very word buffet can conjure grim images of lukewarm wedding food or all-you-can-eat mediocrity. East restores the concept to respectability. The daily-changing roster of more than 200 selections might include jellyfish, oysters on the half shell, lobster with ginger and scallions, abalone with oyster sauce, whole fried flounder and Peking duck (assembled for you at a separate table). There are a half dozen or so dim sum, a sushi bar and a vegetarian section. Not everything is Chinese (tuna salad), but the decor is strictly Hong Kong luxe, with polished wood and chandeliers. On weekends, be prepared to wait, even if you get there early (dinner starts at 5pm) to catch the food at its freshest.
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