The tenets of Twin Dragon, a buffet restaurant with a twist, are cleanliness, freshness and variety. These are embodied in the entire structure of how the restaurant operates, says owner Ben Wang. For him, first impressions are lasting.
Pure fresh goodness is what the owner delivers to customers on a daily basis. To maintain this freshness, owner Ben Wang would rather purchase smaller quantities: only two cases of produce per day to get the cream of the crop. Of course, if he purchased in bulk, he'd get a much more favorable price. Yet that is not his aim.
The menu features an interesting blend of American-style Chinese food and other ethnic culinary delights. This creates a distinctive experience that is both culturally inspired and comfortably Asian. The ingredients that give these dishes their unique flavor are good for the body and mind. The concept of healthy dining is what the owner insists on delivering. Since they opened their doors in 2004, the chefs at Twin Dragons haven't used MSG or oil with trans fat. In general, Wang's policy is to use low-sodium soy sauce and low amounts of salt and oil. Ben Wang insists on doing the right thing.