My buffets are limited to two types:

(1) Cheap Indian buffets for lunch. I used to make a few trips through every visit, but I can usually get by with one plate now. Not sure if buffet is the most economical way to go, but enjoy the variety.

(2) Nice Hotel Breakfast Buffets - Sure, I am probably spending half of my per diem for breakfast ($25 - $30 w/ tip), but it always seems to be worth it. Maybe hit an Indian buffet for lunch to balance out the cost (j/k!).

Never used to.. but I'm taking a liking to the indian buffet.. I'm into curry nowadays.. good for cancer..

Thai is a good buffet as well.. very busy, and very few thai restaurants where I live.. but great to go to Thai, and I make it a point to stop into one during our travels..

I live in a medium sized city and there are a decent amount of Thai restaurants, but no buffet. I have always said that if a good Thai buffet opened, I would frequent more than the Indian restaurants. The Thai restaurants are very competitive and I don't think any do extremely well; thus, I am surprised that none have gone to a buffet as a point of differentiation.

I try to avoid buffets. They always sound/ look so good but I end up leaving feeling disgusting...
My buffet game plan when I rarely go is to make lots of trips to the buffet and not pack it all on the plate each time. I take a taste of the food and if I don't really like it, on to the next trip for more choices!

Only one Thai buffet I know of that's open 5 days a week buffet for lunch.. Thai Garden on 8th Avenue downtown Calgary..

The other two holds a buffet only once a week..

Thai Nongkhai on Tuesdays, on Macleod Trail near Chinook Centre by Big Four Chrysler, and Thai Boat on Wednesdays on 32nd Ave and near Barlow..

So yes, rare, even in Calgary

I hit the breakfast buffet at the Las Vegas Hilton yesterday. I made three trips:

1. Crab legs, salmon, steak, eggs benedict
2. French Toast, pancakes, bacon
3. Yogurt, fruit

Worked out great as I didn't have another meal for 12 hours

Love the Crab, steak and salmon.. can't say I've had the crab, or steak that often for breakfast.

Sounds awesome

SE Asia has been a treasure trove for my buffet hunting. Anywhere that has an ostensibly limitless supply of eggplant, avocado and papaya will see me go back for (much) more. The former Dusit hotel in Jakarta kept serving up an avocado dish with olive oil, pepper and a bit of sea salt, and I never wanted to leave. Later that day, I left.

Then they became a Le Grandeur, so I moved my buffeteering ways to Le Meridien, which may not have been the best, but they were close to me, and had the same three favorites, with an addition of waffles and whipped cream. Perchance not the healthiest of options, but I was able to swim it off in the rainy season.

Inter-Continental in Bangkok did it well, at least before their most recent renovation. Banana and coconut jams, and even decent pastries (as opposed to the usual mayonnaise or noodle-stuffed breads common in those dens of depravity).

We have several Japanese buffets nearby. I am a HUGE sushi fan and both have great sushi, made almost every 15 minutes and a large variety. I eat some of the other items (also very good) , but fill up on a large amount of sushi.

I don't have a huge appetite, and I'm vegetarian, but that doesn't prevent me from dropping top dollars at top-end buffets, especially at top hotels in Asia. I think for me it's more about the sense of bountifulness, the presentation (colors, shapes, arrangement), the extravagance, and the ambiance. I definitely don't get my money's worth in terms of value for the food, but it's entertaining and fun nonetheless.

I have to admit that I do love desserts, and I'd rather go to a dessert buffet. The Tiffin Lounge at the Grand Hyatt Hong Kong used to be my favorite for that, but it hasn't been as good the past few years.

In YYC, I haven't seen a all Japanese Buffet.. just quasi asian with some sushi set out. We have the all you can eat and order Japanese restaurants.^

Unless there is no other alternative, I avoid buffets like the plague. Many of them are actually like the plague.
I've read statistics that more germs are passed at buffets then on gas pump handles - and that's a lot of germ-passing.
I've been at buffets where mom was holding junior up and letting him help himself while he was coughing and hacking and nose-running all over the buffet and picking things up with his bare hands. That was good enough for me to pass on the buffet.
I'm not a germophobe, but I frequently use this as an excuse to keep my waistline under control.
I'd rather have a controlled portion. But that's just me. I tend to overeat at buffets. So any excuse to avoid one is good enough for me.

Life is short. if you enjoy a buffet, go for it. I try and do without.

I've certainly come across a good amount of dessert buffets in East Asia, particularly in Japan and Hong Kong, though reckon I've seen mention in China and Thailand as well. Though, the decor at the ones I've seen (more in Tokyo than elsewhere) are wayyy too feminine for my liking...then again, that's a bit selfish. They cater to yuppie women in general, so why not? Besides, I could just plop on a pair of headphones, look down and EAT-that's the point. Avoid chiffon cakes, aim for the "heavy" stuff.

I consider myself more of a buffet maven than miles maven. I think buffets are best for variety not quantity.

I don't like many Chinese dishes, so at buffets, I only get one-two types of chicken, broccoli, and rice. Not good value because I might overeat, so I prefer to just order a meal at a Chinese restaurant.

Indian food, on the other hand, I like almost every dish, so I get tremendous value from a varied Indian buffet.

Here are my tips for maxing out an Indian buffet specifically, but any buffet really:

1) Know how much food is too much and will make you feel bad. Go in deciding to have less than this amount. At my favorite Indian buffet they have regular size plates and tiny ones for the salad area. I've found that exactly one regular plate followed by one tiny plate of my favorite dishes is the optimal amount, and I enforce this rule on myself every time.

2) Go easy on the rice. How?

3) Layer your food instead of putting each into a section of the plate. I start with a one grain thick layer of rice. That way I can get it in every bite, but I eat very little of it. Then I put a quater to half inch layer of each veggie dish, then scoop the chicken on top. The mixing of flavors and portion control of this method is top notch.