Breakfast buffet was unspectacular but extremely abundant.
An oddity: fresh and canned orange segments were available,
and the canned tasted better. Another oddity: a fresh, very
garlicky, very spicy salsa to go with the factory scrambled
eggs.

TW1 was scheduled to pick me up for lunch, but not having
had enough calories (right) for breakfast, I used my coupons
for a couple of Kilt Lifters at the bar.

We went down the way to see what the Chinese Cultural Center
had to offer besides the Golden Buddha (the place where the
guides and the hotels steer people). Lao Ching Hing is a
similar storefront about 5 doors down: a very different
menu, though, much more northerly in names at least but not
in reality.

Shanghai noodles were very salty lo mein with substantial
quantities of slivered pork sauteed with tons of soy sauce.
Not bad, but I was sort of hoping for something along the
lines of Peking noodles, or at least different in some way
from Cantonese noodles.

Crispy duck, a very generous portion, was extremely salty,
otherwise decent - semi-crispy, good poultry flavor, not
rancid (sometimes a problem in restaurants that don't sell
much of the stuff).

I'd ordered Shanghai small steamed buns as an appetizer.
Consistent with most of the reviews out on the Web, these
came out last. A properly thinnish wrapper, but each one
had been broached, so whatever juice we'd hoped for had
long since run away. The pork filling was very bland,
partially fixed by a mixture of ginger soy and vinegar,
or perhaps ginger vinegar and soy, that came on the side.

A big bowl of rice came unordered; as the duck was so salty,
it was touched (sealing the $1.50 upcharge).

On the whole, not unpleasant, but nothing to justify a
soon return visit.

TW1 dropped me off at the airport with the advice that I
should stand by for one of the earlier flights for reasons
elucidated below.