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Sonny Side treats a $89 luxury buffet ticket like a math problem worth solving.
On the Best Ever Food Review Show, host Sonny Side heads into a high-end brunch buffet at a luxury hotel in Vietnam with one goal: figure out how to actually win the all-you-can-eat game instead of just filling up on bread and rice. The entry fee runs about $89 a head, and Sonny spends the episode hunting down the dishes worth that price tag — steamed Canadian lobster, tuna sashimi, grilled geoduck, grilled sea snails, roasted leg of lamb, and made-to-order fettuccine among them.
- The buffet Sonny reviews costs roughly $89 per person, positioning it as a premium spread rather than a standard hotel brunch.
- His target list includes steamed Canadian lobster, tuna sashimi, grilled geoduck, grilled sea snails, roasted leg of lamb, and freshly made fettuccine.
- The episode’s central strategy is prioritizing expensive proteins and seafood over cheap carbohydrate fillers to offset the entry cost.
The Ninety-Dollar Math
Sonny frames the whole visit around a simple question: does an $89 buffet ticket actually pay for itself if you eat correctly? That number isn’t small change for a brunch spread, so instead of grazing randomly, he builds his plate around the items that would be expensive to order individually — starting with steamed Canadian lobster, a dish that alone can carry a restaurant price tag close to the buffet’s entry fee.
That’s the core logic of the episode: a luxury buffet only “beats” the diner if they let themselves get distracted by pasta, bread, and salad bars. Sonny’s approach instead treats the high-ticket seafood and meat stations as the whole point of showing up.
Hunting the High-Value Plates
Tuna sashimi gets an early stop, sliced to order and judged on freshness rather than volume. From there, Sonny moves to grilled geoduck and grilled sea snails — two items that rarely show up on a standard hotel buffet line and that carry real per-portion cost when sold outside an all-you-can-eat format. He also works through a roasted leg of lamb station, carved fresh, which anchors the meat side of his plate the same way the lobster anchors the seafood side.
Skip the bread basket, skip the fried rice, and go straight for the lobster, the lamb, and the geoduck — that’s how you actually beat a luxury buffet.
Fresh pasta, including a made-to-order fettuccine, rounds out the spread, giving Sonny a benchmark for how the kitchen handles something outside pure seafood and roasted meats.
Testing Quality Against the Price Tag
The episode isn’t just about grabbing the priciest-looking items — it’s about whether they hold up. Sonny evaluates the lobster, sashimi, and geoduck against the standard he’d expect from a la carte seafood restaurants, checking texture and freshness rather than just piling his plate high. For a viewer weighing whether a $89 luxury spread like this is worth booking, that quality check is the real payoff of the review.
The Strategy That Pays Off
By the end of the visit, Sonny’s practical takeaway is straightforward: identify the two or three dishes that would be genuinely expensive on their own — lobster, lamb, geoduck — build the plate around those, and treat pasta and rice as filler to avoid. That’s the difference between leaving a luxury buffet feeling like you got a deal and leaving feeling like you just paid $89 for bread.
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