 Okay Commodore Jeff Sambello here at the Royal Hibachi Buffet Route 46 West out of Brooklyn, New Jersey. There's no duck so I am out of luck. Steam dumplings, chow mein bun, shrimp and creole, brown rice, actually this looks good. You know what I'll do? Gave me an idea. Oh, there he is, the king, the king of Mongolian barbecue. Look at that, look at the vapors. The vapors of life are ascending into heaven. Look at that. Beautiful, beautiful, beautiful. Let me see if these people took all my food. Hold on. No, no, there's still food there. Okay, I got to make it later. Okay, what do we have? Oh, again lamb breast? They had that last Friday. What do they do to the codfish? Look, like a bunch of vultures. They took all the codfish. What's going on? I have a new idea. I'm going to make my own style of paella. I'm going to use my imagination. Exorcist Bishop Brian, but I'm sure they'll bring out more cod. Get some brown rice, mixed vegetables, the shrimps. Now watch what I'm going to do. Exorcist Bishop from the Travel Channel hit show Ghost Adventures and Jeff Sambello. I'm going to lay a bed and a lot of women that should be laid on the bed too. Ha, ha, ha, ha. I'm going to lay a bed at this, right? Nice brown rice. Then, oh my God, the lamb is back. The lamb is back with the onions. Look what they did to the codfish, the bakalao. Oh, they destroyed the bakalao. Oh my God. Get some of this. Mussels and clams with the juice on top of the brown rice. Look at that, beautiful. Look at this, look at this. Now, I use my head, see, because what's going to happen is all that bullion-based seafood broth, the broth, the fruited damar, the broth of the sea is going to go into the brown rice. It's going to permeate the brown rice. Ha, ha, ha. Are you a schmott cookie? James P. Madonna or what? You are a schmott cookie. Look at this, look at this, look at this. Right over the brown rice. Look at that. Get some little neck clams, not little neck, cherry stones, I'm sorry. Look at that, look at that. Look at that, Chef Sam Bell. The broth of the sea. The broth of the sea is definitely for me. All right, a little more broth of the sea. So, what's going to happen is the brown rice, seafood, co-man's paella is going to absorb all that broth. Look at it. They grab all the codfish, they massacred it. Look at it, look at it. What do we got here? We got some lamb, onions. You know what I watched on YouTube? The CCTV Chinese Spring Festival Gala. It was Spring Festival. Spring Festival Gala. I was watching it, very nice. Spring Festival Gala from China. Yeah, you watched it? You know China? Yeah. Yeah, Spring Festival. Yeah, I watched it. I watched it. It was very nice. Make sure it's this year. Yeah, 2019. Yeah. And they had the kung fu. They had the girls with the costumes dancing. Yeah. But they're all very attractive women. They're dancing. No ugly women. No, they only pick... They're all pretty. They're all pretty. Like the girls in the kung fu movie. You know, the crouching tiger. You know, Michelle Yao. You know, Michelle? Michelle Yao. You know, Spring Gala. And then they have... And then they have the... When is the Dragon Boat Festival? Is that in fall? September, October? You know, Dragon Boat? The Chinese Dragon Boat Festival? It's all beautiful boats with lights in the shape of... In the shape of dragons. All right. I just grabbed the yellow ball. It's my waitress. She's from China. Oh, look at that. The ice cream. The kids didn't mess up the ice cream. It's all neat. Look at that. That's their little chubby hearts. Look at that. Very good. Very good. All right. Now, see, my strategy... My strategy is going to pan out because first of all, I have to color coordinate my limits. She didn't... She don't know. She didn't know. I've got to make sure they're color coordinated. And I made my own paella. Paul Mann's paella. All right. I'm going to begin. This is round one. Okay. Round two of Royal Abarje Buffet. We're 46 west, south of Brooklyn, New Jersey. I'm going to take part in some Mongolian barbecue. Instead of having shrimp, because I really stuffed myself before with seafood. I'm going to have... I'm going to have some steak. I'm going to grab it. Do I have room for mushrooms here? No. I will put the mushrooms over here. I love mushrooms because, naturally, I'm a fun guy. I'm a fun guy. Jeff Sambello. I'm going to go with the very Muay Pakate, hot and spicy beef. All right. And because I'm always getting shrimp, but I had a lot of seafood before from the entrees behind me. Maybe I should take the whole tray of mushrooms. What do you think? Take the whole tray. They're going to shrink anyway. Okay. Baby corn. No. This corn is not from China. I'm not going to take any corn. All right. Hard boiled eggs or regular eggs? Regular eggs. People are being ecstasy. Oh, look. It's getting busy. Oh, wait a minute. I know what I forgot. I've got to get cabbage. You know what? Come over here. I've got two dishes. About six days a week. Cal-me-fun rice noodles. Look at that. That's all you're getting? Oh, get pile it on there. Pile it on. You've got to eat. I'll wait until, oh, look at that. The vapors of life. Look at that. Beautiful. You know what I better do? I don't want to take, I don't want to take up too much space, so I'll be over here. Oh, I just didn't want to take up too much room. Here, this and this. Look. That's all me. That's it. That's all me. You're understanding that you're browning out there in YouTube land? This is it. I don't believe these full portions, like you see on the Food Network and Food Channel, those Nambi-Tambi little wimps that eat it. Those men that are Nambi-Tambi little wimps, they eat tiny portions to pay a lot of money. You know, the rich people, they got a big plate, and they got like a little blob of food in the middle, and they put sauce, make it fancy design. No, this is the way to go. Look at that. All right, now I get out of your way. Hold on. I like to hit just from the corner before I get everything. Look at that. Just them dollars. Look at that. Beautiful. The vapors of life. Everybody's here. The king of Mongolian barbeques here. The one and only official Friday girl is here. It comes every Friday. Oh, somebody's going to be in ecstasy. Oh, they're breaking the yolk. We're not yokin' around here, really. Hold on. Hold on. I forgot to tell them. Hold on a second. Oh, mine is, we pecante with a lot of garlic. A lot of pepper and a lot of garlic. Thank you. When you get a chance. There you go. We pecante. Yeah, how beautiful. Look at that. That's in your order, right? Yeah, when you get a chance. So, yeah, you got a lot of do the easy people first. Well, actually the steak, yeah, the steak to try not to, it's probably done right now, this steak. Otherwise, it'd be well done. Everybody is in the mood for eggs. It's a Mongolian almond. Mine is, of course, on the left. There's a lot of garlic and hot pepper on mine. There you go. Beautiful. That's mine on the left. Actually, the both of them. The vegetables and the beef. And then, and then everyone else is on the right. What a wonderful smell. Right off the ranch of Mongolia. This guy is unbelievable how he can cook so many different meals simultaneously. The average person probably doesn't even know what simultaneous means. Beautiful. Beautiful. Look at that. Look at that. We've got the Mongolian omelet. Oh, here it comes. Here it comes. Here comes my dark sesame oil. He puts the dark sesame oil on every week. What happened? He must have vanished into another dimension. What happened? He went to get the sesame oil and he's gone. Unless they ran out of sesame oil. The good thing I told him to take the beef off when he did. Otherwise, it would have been well done. It's probably well done now, but he can't help it. He's got all these orders. You know, Jeff Sandbella? Where did he go? He went to Japan to get the sesame oil. There you go. They ran out. Oh my God. Everybody's here. Everybody's here. The one and only the official Friday girl is here. The Mongolian king. The better than Benihana of Tokyo. Poor guy. Oh my God. Look at this guy. Unbelievable. All right. Hers is done. All right. Here comes mine. Jesus. Holy crap. Look at this. Oh my God. A brand new can of dark imported Japanese sesame oil has to be open. The cherry has to be popped. Look at that. That always cracks me up when he pulls that thing out. You know, Jeff Sandbella? When he pulls that, that uncircumcised sesame oil can. Look at that. The smell is unbelievable. Unbelievable. Look at that. Look at that. This guy's the king. The king. You get a good bird's eye here with it. The jabroni's out there in the air. The old jabrons. All right. I'm going to have to shut this up because I've got to carry two hands. All right. Commodore. I have to do this because people have been wiping out the codfish. It just arrived. So I'm going to have to grab some because for the simple reason it will vanish. So I'm going to have to get some of this thick, succulent cod to form a sort of surf and turf image. Otherwise these jabroni's will totally, totally wipe out this cod. I'm telling you right now. I'm sure. Oh, let me get some thick pieces of cod. Bakalao at its best. These people go for it like it was like vultures in the desert. I know. Let me get out of the way. So vultures. Vultures in the desert. They go right. They go right for it. All right. There you go. Now I return to the sea. Okay. Jay's piment down here. I just want to give a quick summary of things that they got the crab out and the shrimp with the heads on them and the shell. This was an excellent idea when I put the seafood with the broth on top of this brown rice. The shrimp with the heads on this. Oh, they got some hardcore sushi. I'll have some of that. Now I forgot to mention that this mixture actually had sea scallops. I was very surprised it had sea scallops. Oh, they're still in there. Sea scallops. Got kebabs. Okay. Let me check out the soups. Hey, look at that. Crab soup is back. I'm going to have to get some crab soup. Just get a little bit of sashimi here. Yellowtail or if this is the white tuna, I'm going to have to ask the man, the white tuna. Let's show what it is. I'll have to ask that. All right. We got the kimchi and guacamole seaweed. We'll do what I did last time. The wasabi. I don't see any onagi, roasted eel. I don't see any of that. Is that white tuna or yellowtail? Oh, you can have raw tilapia? Because it's fresh water. Oh, all right. If I get sick, if I get sick, there's going to be a problem. Tilapia is a fresh water fish. All right. All right. We're going to put a little sriracha, hot sauce in here, followed by soy sauce, the wasabi, and with the sriracha and soy sauce. It's getting busy. It's getting busy, man. Well, I could get some crab soup. Okay. There's the papaya, fresh pineapple, papaya, grapes, cantaloupe, cantaloupe. Here's the... Oh, what happened? I took the sign down. I would write her up. I know who did that. I would write her up. Treleche. Treleche cake, a Latin specialty. And here we have another specialty that I better grab now while I have the chance. It is called flan. Look at that. Sucked delicious flan has made its return. I know you can't... it is ridiculous to combine flan with sashimi, but if I don't grab it now, it will be all gone. The flan will be gone. Commodore Jeff Sandler. The flan will be gone. The flan will be gone. Kind of cookie that is. Can we throw it over there? Look at this. The flan will be gone if I don't grab it. That's for damn sure. So what I'm going to do is, what I'm going to do is, hey, what's going, what's going on? People are forgetting all about old James Pieddon over here. Well, they're supposed to get rid of this. What the hell is going on here? You know what I better do? Let me get another plate because I don't want any crazy flavor combinations taking place between flan and sashimi. Flan, shimi. That would not be a good idea. So I will transfer. I will do it carefully without getting soy sauce on the flan. Oh my goodness. Oh my goodness. Is there going to be an accident here? What? Oh, this is not. Hold on. Hold on. Slide that over. Okay. All right. There's going to be a problem here. Oh, wasabi on the flan. On the flan. Oh, wasabi. I think I did it barely. Right? Let me put these together. Very rich, made with many egg yolks and we're not yelping around either. I'll be in ecstasy when I eat that flan. Okay. Now, of course, I got caramela on one side of my sashimi plate. Right? That's not good. I will carefully and slowly eat this. Okay. It's time for the ending of this week's lunch buffet, which is ice cream. Okay. I don't know what that is, but you know what? I always make jokes about it, being radioactive, but I think I'm going to try it. It might be some kind of an egg-based ice cream. I'll try it. It's worth a try. What is that? Grape? That's probably sherbet or sorbet. Strawberry ice cream. Cookies and cream, which I don't like. Vanilla. The old standby vanilla. Okay. Now, all right. Give it a shot. I don't know what this is. Commodore Jeff Sambello and Exorcist Bishop Brian. I don't know what this is, but it's very colorful. You know what? I better not take too much in case I don't like it. Ice cream? I don't know what this is. I have no idea. Is it radioactive or it's made from eggs? Okay. Look at the color on this. It's radioactive. I don't know what the hell. It's definitely worthy of a photograph. I didn't take a lot because I really honestly don't know what it is. But I'm adventurous. I'm going to give it a try. Let's see what we got, man. I will taste it right now because I have some on my spoon. You know what? I think it's a form of exotic French vanilla because it tastes like vanilla. It is very rich and creamy. I actually like it quite a bit. It is a very rich... Maybe there's egg yolks in it, which will put us in ecstasy combining egg yolks with vanilla, but it is a very rich vanilla, more rich than the standard vanilla. So I am pleased. I am pleased. Also, I would like to say that to my surprise, this very rich French vanilla ice cream, very yellow, indeed, also contains pistachios to my surprise. Pistachios. So it's the best of both worlds. French vanilla combined with pistachio ice cream. How about that? Roya Hibachi, buffet, rule 46 West, Saturday Book, New Jersey.