Page 19 - Jackpot Magazine South ~ September, 2023

Beau Rivage buffet service temporarily relocates
BILOXI — Renovations and modernization of The Buffet at Beau Rivage are set to begin Tuesday, Sept. 12, with a targeted completion scheduled for early December. But those who enjoy all The Buffet has to offer don’t have to worry about going without as The Buffet operation moves temporarily to BetMGM and the Camellia Ballroom.
Monday through Friday, BetMGM will
serve breakfast and lunch to guests from 8 a.m. to 4 p.m. Breakfast will be $13.99, with lunch served for $18.99. Breakfast and lunch will also be available via The Buffet To-Go option from BetMGM, located in the southwest corner of the casino floor.
Starting at 4 p.m. on Friday evenings, buffet service will be offered until 10 p.m. in the Camellia Ballroom, located
on the convention level of the resort. On Saturdays, brunch and dinner service will be held from 8 a.m. to 10 p.m. and on Sundays, brunch and dinner service will be held from 8 a.m. to 9 p.m. Brunch is $25.99, while dinner is $28.99. The Buffet To-Go option will also be available from Camellia Ballroom.
All ages are welcome to dine at the satellite locations.
noddle and wonton soup. There is also Vietnamese spicy soup and the very popular beef stew, a triple beef dish with carrots and noodles that is a favorite of Hard Rock Executive Chef Bo Hunt. Hunt told us as the restaurant expands it capabilities with new equipment and its new chef, they can do so much more than before and continue to focus on high-quality dishes that will keep guests returning again and again. He also credited Chef Le as a passionate chef, calling him a “rock star.”
We learned more than 80 gallons
of pho are made each week. The pho is another favorite at the restaurant and each bowl comes served with bean sprouts, lime, jalapeños, basil, cilantro, onions and rice noodles. Although tempted, we decided to pass on the pho, and instead tried a bowl of egg drop soup. Thick and flavorful, this was one of the best egg drops we’ve ever had. Hunt explained it was because of a special cooking process they used that caused the eggs to set in the soup as nice full ribbons instead of being thin and wispy.
(Clockwise from top) Banh mi with pork, salt and pepper shrimp, and stir-fry roasted duck lettuce wraps.
That added so much to the soup, which was wonderful and warm.
As we munched on freshly steamed edamame, we decided on entrées: General Tso’s chicken, salt and pepper shrimp and a house specialty, the banh mi sandwich. The banh mi featured slices of perfectly cooked pork on a fresh, crusty baguette with pickled vegetables and a wonderful made in-house mayo.
See Macau Kitchen, Page 20
THE SOUTH’S LARGEST GUIDE TO GAMING & FUN • www.jackpotmagazine.com September 2023 • JACKPOT! MAGAZINE 19