Known by the locals as the best Chinese food in Ocala, Florida, China Lee Buffet has been putting smiles on customers’ faces since it’s opening in 2006. “The premises are clean and the decor pleasing, the selection beyond expectation, the food delicious, the owners and staff courteous, attentive, and personable,” says one online reviewer. The upscale buffet restaurant can seat up to 200 people and serves Americanized Chinese food, sushi, and Western food as well.

The 7,000 square foot restaurant is bright and colorful; the walls are painted in a yellow-beige and the ceilings glow in a variety of colors around the buffet bars. The owner, Wenh Lee, chose both Western and Eastern décor elements to ensure that customers feel at home while at the same time learn a bit about Chinese culture. Chinese couplets can be found on the walls and the front door, there are glass dividers in the dining room depicting different Asian scenes, and typical porcelain and Tang tri-colored pottery are displayed on shelves. Background music can be heard softly playing, lending perfectly to the elegant ambiance.

Food for Taste and Health

Mr. Lee comes from southern China, so he prefers lighter methods of food preparation and this compliments the hot weather of Florida very nicely. The sweet and sour flavors are enough to work up anyone’s appetite. The kitchen specializes in Japanese cuisine, including a variety of fine sashimi, nigiri, rolls, and salads; seafood, with emphasis on snow crab legs, shrimp, oysters, mussels, scallops, crawfish, and fish that is cooked healthfully by steaming or grilling; and the Western cuisine of delicious steaks that are prepared especially with Chinese and Japanese sauces. And all of the food at China Lee’s is prepared with the customers’ health in mind, with homemade sauces, little oil and salt, and no MSG.

Customers can also rest assure that the food served at China Lee Buffet is always fresh. The restaurant is organized with a computer system. Mr. Lee installed timing equipment on each tray in the buffet bar; the timer begins when food is placed in the buffet tray and gives off an alarm after a certain amount of time to remind the waiting staff to check on buffet and refill the buffet with fresh food. According to Lee, types of bacteria grow easily in certain temperatures, humidity, and proteins, and the only way to avoid this growth is with food safety. Lee and his staff follow a strict safety regime so bacteria is never a problem at China Lee Buffet.

Additionally, Mr. Lee keeps the items in the buffet ever changing. “I need to keep learning and absorbing other strong culinary points,” he explains. He listens to his customers’ opinions and suggestions and updates the buffet bar and restaurant operation accordingly.          

VIP for All

Every customer who walks through Chine Lee Buffet’s doors is a VIP. Only the highest level of service should be expected. And when it comes to customers’ opinions or requests, they are always right. The staff efficient restaurant would never argue with a customer, instead it is their highest priority to satisfy the customer’s specific needs. According to Mr. Lee, the customer complaints and opinions are what allow for growth and improvement in the restaurant’s service.

The daily operation of the dining room and the kitchen are very important to Mr. Lee. He expects everything to run smoothly, according to a precise process. Cameras record the service in the dining room and the food preparation in the kitchen to ensure that everything is running according to the highest standards.

As for the staff members, each person on board is well trained to provide amiable and efficient service. They are trained to be patient and to solve any problem that may arise with a customer. “I am gratified that all of my staff members have great capacity for work. They can normally solve problems considerately and thoughtfully,” explains Mr. Lee.

It’s All in the Management

Intention plays an important part in the managing process, according to Mr. Lee, who owns a take-out restaurant in addition to China Lee Buffet. “The own should pay attention to every detail in the restaurant, no matter how small or large, with heart,” he explains.

Having an adequate number of staff members per shift is also crucial, says Lee. “I would rather staff more staff per shift in case of an emergency.” He also emphasizes having enough cooks on board so that they are not overworked.

China Lee’s high standard of cleanliness and hygiene is not only evident in the dining hall and washing room, they are also found in every little corner of the restaurant. “I know that sanitation plays a significant part in making or breaking an eatery, especially for Chinese restaurants. We set up systematic rules, list out the routine cleaning job description, making sure that each of staff members follows the principle of division of responsibility, team coordination and mutual checking.”

Sharing Food With the Community

Mr. Lee first came to the United States in 1994, with very little money in his pockets. He began working in various Chinese restaurants and earned money and good experience. Then in 2006, he and his friend—the current chef of China Lee Buffet—opened China Lee Buffet. “This was my opportunity to show my abilities and do something meaningful,” says Lee.

In addition to running his two restaurants, Mr. Lee also works as a consultant helping other restaurant owners with opening, interior design, repair, engineering, and daily operations.

“I am happy in my career because I am bringing great food to the local people,” says Mr. Lee. “I created an ideal place for them to enjoy Asian and Western cuisine with their friends and families. I’m grateful to my staff for their help and hard work.”

As for his future plans, Mr. Lee plans to continue making improvements to his current restaurants. He plans to expand the menu to offer more delicacies to reach a broader range of customers.

Secrets to Success

China Lee Buffet Inc.

• Location: 3743 E. Silver Springs Blvd., Ocala, FL 34470
  
• Cuisine: Americanized Chinese food, sushi, and Western food.
  
• Restaurant Concept: Upscale
  
• Capacity: 200
  
• Offers: Buffet, Take-out
  
• Signature Dish: Salt & Pepper Frog Legs, Sushi, Fish.
  
• Year of establishment: 2006
  
• Phone: (352) 671-1888
  
• Owner: Wenh Lee