 Okay. James P. Madonna here at the Royal Abachi Buffet, Route 46 West, Saddlebook, New Jersey. I am doing something in reverse. I'm getting my lemons first. In the color-coordinated bowl, Jeff Zambello. Please get well, Jeff Zambello. My buddy, my close buddy, Palomine is in the hospital right now. Send him your prayers. What the hell is this? It's not an orange, is it? Wait a minute. I'm confused. I don't want an orange. I want- wait a minute, wait a minute. I want lemon water. I never heard of an orange lemon. Got orange lemons? I've never heard of an orange lemon. It's a new type of lemon. You need lemons? I don't even know if they're real lemons. They smell like lemons. I don't know. I'm a little confused here. But then again, some nice mangoes will be good. We've got some mangoes. Kiwi fruit, mangoes. It's a fresh pineapple. Hmm, interesting. Now I hope to God these are not oranges. Unless it's a new type of lemon. An orange lemon, maybe it's a hybrid. Maybe it's a hybrid, Jeff Sambo. You know? I don't know. I'm really confused. I hope I'm not making a mistake. Mistake, mistake. Speaking of mistake, I hope they got steak. Look, the lemons are orange. Is that a real- is that an orange lemon? Or is that really an orange? To try to pass it off as a lemon? I don't know. It better be a lemon. It's lemon, but a little bit orange. It is a lemon with orange skin. Orange skin. You want to be on YouTube? No. You know, she always says no. Okay, let me try one of these mangoes. Papayas are good too. Sometimes they put up papayas. Now I go get my food. Make you a star. You get discovered. I'll put you on the internet. You'll be a big star. Are you seeing? Okay, let me go get my food. Okay, see what I got here. No duck. Maybe the ducks are lucky ducks. Maybe they're escaping the people that ring their little skinny necks. The scrawny necks are saved. Hey, the sushi is covered. Look at that. The sushi is under a dome. Look at that. Hey, man, how you doing? The king of Mongolian barbecue. I was just talking to him. The king. The king. What do we got here? Telapia? Really? African cichlid. Telapia. Why not? Why not? I'll take some Telapia. They're originally from the Nile River, I believe. Jeff Zanbello of Africa. The deepest, darkest Africa. It's a freshwater fish, so it would not be surf and turf. It'll be turf and turf. No, I'm sorry. It will be surf and turf. It just won't be in the form... Oh, they got lamb ribs. Let me get some cock dribble black Easter mussels. And the bouillon balls in a white bouillon base sauce. Bouillon balls. All right, here. Get some mussels. Over there we got a shrimp wrapped in plounder. On that side. We got some succulent lamb ribs. Oh, yeah. No, there might not be duck, but I sure as hell I'm going to have wonderful surf and turf with these lamb ribs. Sacrificial lamb, Jeff Zanbello. I also want to give a shout out to the Exorcist Bishop, Bishop Brian from the famous show on the Travel Channel, Ghost Adventures. Give a shout out to the Exorcist Bishop Brian, who is a culinary connoisseur of fine fruits and also fine scotch. I'm sure he blesses the scotch. Beautiful. All right, let me get out of here. Let me get out of here before I get out of there. Oh, forget it. Oh, look at that little bit of food. Anyway, the king of Mongolian barbecue. I will be back. He's got a little bit... Me, I eat ten times that amount, you know. Okay, here's one finished product. I think that the artificial crab meat in there. All right. You know what? I'll come back. How are we doing with the soup? Chicken noodle, potato soup. No, that's peasant food, peasant food. Now the seafood soup. The seafood soup is pretty good. The seafood soup is pretty good. See, they've got everything nice and covered. I like that. Keep the cosmic dust out of it. Hot and sour soup. Very good. A little bit of a cold egg drop soup. I think the original egg drop soup was dropped from the Great Wall of China. Jeff Zimbelo, you have to have the right altitude. Vegetable soup. Ah, peasant soup. Steam dumplings. A shrimp in a creole sauce. Here we go to the angel hair rice noodle. Some crawfish. Okay, Shirley. Here I have some tilapia with lamb ribs and mussels, like mussels. Here we got chow mein phoon. Chow mein phoon. Crawfish. Shrimp in spicy creole sauce. Here we got steamed dumpling. Steamed dumpling. Okay. And a different kind of soup. Egg drop soup. There's the sushi up close. And let's see. I'm going to sit down now because I think I have enough food. Seafood soup again. I'm just showing it to a friend. Okay. Here's your favorite. Hard ice cream. Ice cream is there. Let's see what they've done to it. It's not too bad. Not too sloppy. Here we have a squash. So take squash. And we have eggplant. Very good. Very tasty eggplant. They look like churros. Like churros, to be honest with you. French toast. Okay, I have enough. Now I will find out if the orange skin lemons really taste like lemons. All right, Jimmy. I got barbecue lamb ribs. Some tilapia. Black mussels in a bouillon ball. I mean bouillon base sauce. I'm going to see if these orange skin lemons are real lemons. They told me that they are. Just a different variety. Got a hunk of mango. The owner of the buffet over there, the Turkish guy, wants to open up a place by the Patterson Falls. The mayor of Patterson comes here often. I gave him my suggestions. Okay. Whether or not a politician takes it or not, who knows. I should tell him to call Bill Pascal though. I think this isn't a private agency. Okay. The party room is open. There are the beautiful lamps from Turkey. Beautiful Turkish lamps. The party room is open. Okay. Now. Royal Apache. Buffet Rue 46 West, south of Brooklyn, Jersey. I'm going to... I'm waiting for the true king of Mongolian barbecue. I don't know what happened to him. Hmm. Well, maybe he'll return possibly. Some large shrimp. I'm going to load it up with shrimp, like I normally do. Okay. As a foundation for my Mongolian barbecue. Don't crimp the shrimp. Jeff Zambelo. And Exorcist Bisher Bryan and Jimmy LeBurre. Don't crimp the shrimp. Baby corns. No. They're not indigenous to Asia, so I am not going to select them because I like only authentic things that are indigenous to the part of the world. Since I am a fun guy, I love mushrooms, of course. I am going to go heavy on the mushrooms. Okay. Being very careful not to spill anything because I am very meticulous. I am very meticulous in every damn way. You understand your bronies? Okay. Ah, but... Ongyons or broccoli? You know what? Broccoli is good, but I think Ongyon, as Justin Wilson used to say, Ongyon adds a lot of flavor. All right, now. It's getting awfully high now, man. Little Ongyons. I don't know about a little. Looks like a lot of Ongyons. That's the Louisiana Cajun way to do it. I'm coming. I'm coming with my grande. Mongolian barbecue grande. Da-da-da-da-da-da. There we go. It's coming. Holy shit. Oh, my God. This is going to be a disaster? Or what? Look at that. This is the before. This is the before. Look at it. Hold on. Look at it. What a beautiful sight. It looks like Mount Everest. Mui Pocante and lots of garlic. A lot of garlic and a lot of hot pepper. A lot of hot pepper. Yeah, yeah, yeah. A lot of hot pepper. Yeah, yeah, yeah. Can I have some soy sauce? Yeah, yeah, some soy sauce, sure. Look at that. Look at that beautiful sight. It happens to be, I think my second massive Mongolian barbecue. Look at the vapors of life. Commodore Jeff Sandbello. I got a lot of mushrooms. I got a lot of Ongyons. A lot of garlic. A lot of garlic. I got to have a lot of Mui Pocante hot pepper there. I got a Cameroons. I got Chao Mei Fung, you know, angel hair rice noodle. I guess that's it. Yeah, mushroom. I said that already. There you go. Beautiful. This is the work of art. And this is the king. The king of all Mongolian barbecue is right there. He's the king because I said so. That's all. Simply because I said so. I will give him the PH, honorary PHD in Mongolian barbecue chef. He will get a certificate. Not from Trump University though. That's not worth anything. You know what they did? Those stupid people that went to Trump University. He promised to take photograph with a graduate. It was a cardboard like a statue made of cardboard of him. It wasn't really him. The poem is not worth anything. It's worth nothing. What a scam he was. What a stupid ass. Unbelievable. Very crazy man. Beautiful. Look at that. You have sesame oil? Sesame oil? You have sesame? Put a little sesame. If you have. Sesame oil is a very nice flavor. Yeah. Very nice flavor. Look at that. Sesame oil. Open sesame. Where the hell is it? Oh my God. Beautiful. Wonderful smell. And very good for you too. He is mixing up my massive used to be massive. When I first grabbed it. Put all the ingredients when it was raw. But now it is shrinking down. It's getting cooked. My shrimp. Chow mein phoen. Hung ins. Mushroom. And sesame oil. Little soy sauce. Second. Mongolian barbecue grande. This one is mine. This one is for me. That's why I got so much shrimp in there. The king of Mongolian barbecue is completing my wonderful Mongolian barbecue. This is the Royal Hibachi Buffet. On Route 46 West and south of New Jersey to find this buffet in New Jersey as far as I'm concerned. The best value, the best bang for the buck. For lunch only $10 or you can eat. You've heard it right. You've heard it right. Only $10 or you can eat for lunch. And they have fresh seafood here. Nothing frozen. Oh the Cameroon. And they put out lamb. Barbecue lamb ribs. Cagolin. Heart ice cream. Latin desserts. And there he is, the finished product. Beautiful. Beautiful. Gracias. Thank you. There we go. Alright. That is a beautiful sight. Alright. Let me bring it back to my table. Hopefully I'm going to eat a barbecue. There you go. Well you can smell that sesame oil. Gee, what a pleasant surprise. Not the baby crying but look at that. I believe that's hummus. I do believe that is hummus. And there's my color coordinated hummus bowl. How about that? Well it's actually a soup bowl but anyway. Yes, I love hummus. What should I put on it? Maybe some of this. Maybe. Beautiful. What a pleasant surprise. Delicious hummus with a parsley cucumber and tomato salad on top. And a hummus color coordinated bowl. How about that? Here at the Royal Hibachi Buffet. Okay. What flavor am I going to have? Because it's the end of the buffet. I think I'm going to have chocolate, the old standby. Chocolate. I think I'm going to have chocolate. I get a chance to have the eggplant but I'm not in the mood. Better be chocolate. Okay. Who can think of a better way to finish off the best bank for the buck the best value in lunch buffets than with the old standby hard chocolate ice cream hand scooped. What am I going to have?