I Tested The World's Biggest Buffet!

This is the world's biggest buffet. Come along with me to experience this madness. This is insane. Take a look. We're going to be testing all of the sections of the world's biggest buffet to see if bigger actually means better. The first section most people check out is, of course, the starters. We're definitely slightly underdressed. Yeah, 100%. This is not like a scabby little buffet. This is like a Roman, you know? Like people are properly dressed up but it is 38 degrees out there, so no chance. So what do we actually start with? Like where do you decide what to start with? I kind of haven't even got my bearings yet. Yeah, you can get lost in here for sure. There is over 1,200 square meters of buffet serving over 500 people per service two times a day. Do you reach in and grab it? I feel like you don't. Yeah, I know. Even just like grabbing a leg seems a bit... Is that allowed? Have I just ruined their whole display? I'm kind of just eyeing up everything now. I'm like, I don't want to grab something and then regret it and be like, why didn't I get that? Yeah, but we are just at the starters right now. We got a long day ahead. Right, here we go. A couple of Bellini pancakes. Lovely. Get a little bit of salmon. The salmon looks phenomenal. But not only that, I'm getting caviar. I mean, what buffet is doing big portions of caviar like that? That looks like something I feel like, mate. You've got to get that. Remember, that's Augustus Escoffier's special treat. Do you want one? No, no, I'll have a bit of yours because I know you won't finish yours. I would say this is a pretty good like starting. Yeah, that's fine. Yeah. Got a bit of lobster, got a little roll and that's it. Jesus, mate, a napkin's a bloody blanket. You could tie it around. Give me the best cut of meat now. First things first, what was in this? What did I get here? No, I don't know. It's a tuna roll. I ******* hate tuna. I loved it. I hate tuna. Nothing beats a tuna mayo sandwich. I'm essentially like the bougie version of that. Oh, you're getting in. Are you starting with the tuna? Yeah. Oh, that's actually pretty good. Wait, it's reminding me of something though. School dinner? Jacket, that's it. The one thing about crab legs is the faff. I know what you mean. See all this? It's just nonsense. I know. There's an art to it though that if you do it, you can pull that whole string of meat off. Don't look at me for a dinner because I don't know. Well, I'm glad you're here. See what I mean? But you took all the bone out essentially. You did the opposite. Great job. Yeah. I'm going to tuck in any minute now. There you go. Yeah, yeah, yeah. Keep going. Yeah, I mean, it tastes like a crab does. No, this is ridiculous. There has to be, I feel, I can see what I'm doing here. I'm pushing the crab to the bottom. So it's all there, right? Maybe you crack this open in half then. Yeah. Again, if that's even meant for this. Do you know what? Then you can just... What if I just go down the middle like this? I'm going to wait for the explosion. Oh, you want me to... Oh, just... We just snap it like this? Okay, this could be embarrassing. Oh, there we go. Oh, wow. There you go, the meat. That was humiliating. Yeah, I know. ****'s sake. Can I be honest with you? I don't love like loads of cold seafood in general, but this... But this is actually working with crab. Yeah, that's a good chunk. Yeah. Lovely, right. Lobster, shall we? Or is that like the pinnacle? Oh, so you just took the whole thing, did you? Well, what did you do? Oh, you just got the whole... Yeah, you got the tail, that's it. Yeah. That is one thing I will say about lobster. It looks like you're getting a lot more than what you actually end up with. And for the amount you're doing. Oh, mate, come on. Yeah. You about it? Yeah, it's nice. It's good lobster. Doesn't taste like overly fishy. Yeah, it's fine. Good with me. Fine. All right, let's try a bit of this salmon. And serving caviar like this at an all-you-can-eat buffet is absurd. So it's definitely fish eggs. Right. The salmon's lovely. Do you know what? I maybe prefer this to usual caviar. It's not as salty. It's not as intense. It's not as intense at all. I don't know if you want to try this lovely looking thing. Here we go. Yeah, it's ham hock. Okay, jellied ham. Very salty. Is it nice? Mm, it's so juicy. I don't think you'd freak out about the texture. Right then, let's give this a whack. It kind of just goes, rather than the jelly, it just goes to a liquid quite quickly. Okay. Imagine a juicy ham. You're chilling. That's fine. It's not fine. You don't like that at all. That's not doing it for me. You're freaking out. That, that's not okay. I'll be honest with you. I think in a buffet, if you have a sort of wide range, I don't think you're going to get like legendary level stuff, but you're getting like, as long as everything's good, I think that's a successful buffet. If it comes to a buffet, why are you bothering with the starters? All right, well, out of five, rating the seafood and the starters, I'm going to come in with a 3.5. I might have to match you with that 3.5. All right, cheers to that. Cheers to the starters. On with the next. It was soon approaching the time for one key experience, one that we were told we could not miss. So this is pretty cool. Like I've never seen a duck warship like that in my life, but I'm excited. So it's called pressed duck. This is a classic French cooking technique where they quite literally crush the duck carcass using this like big heavy metal press to extract all sorts, and then they put that into the sauce. Are you going to get yourself a little bit of duck? Yeah. Are you going to sit this one out? I feel like I've got to take my hat off to pay respect to the duck. No more? I might just get one scrapped. So we can get a nice bit. No, you got the fresh one. The fresh one. The one we made earlier. No, it's all good. We'll just hold on here. When we eat this, it's going to go off. I just know it. Now this is where the real feast begins. I'm actually really excited to try this and they say that it's all to do with the sauce. All to do with the sauce. Wow. Yeah, that's banging. Yeah, that is really good. I just have to get the idea of like that blood bit out of my head. It's a thick duck gravy. And it's not like too strong. It's not ruining the duck flavors. When they were throwing in butter, lemon, pepper, I was like, I don't know how this is going to taste. I fired me up for the rest of this buffet. This makes you think, why did we waste the space on sauce? Yeah, it does. Since you've said that, I can't stop thinking that potentially the way that we've approached this tactically. It's a bit wrong. We might have to have some breaks. Next up, I want to go and try this truffle soup. They had them all laid up, about 20 of them. And I was like, can I just... I was like, yeah, we serve, we serve. Excuse me, what is this soup? This is a famous soup, right? And good to just grab? Thank you. This seems to be like a big deal. Oh, bits of carrot, all right. Okay. I mean, it looks like a lovely looking soup, this. I don't know whether we cut it up a little bit more with the... Yeah, all right. What is the spoon soup? Surely this is a spoon soup. Yeah, it's the circular one for sure, isn't it? Let's try this. What's that? Oh, they're good. Is it duck in it? Oh, there you go. Oh, you can definitely taste the black truffle in that. I think I've got a bit of truffle in there. Is that it? That's a strong tasting soup. That, that's punchy. I don't know if it's like a sin to say this, but I don't know if I'm the biggest fan of this. It's okay not to like food. I actually need a wee. I'll give you a little toilet tour. Now, pretty much all the signs here are in French, so it's been an absolute mission translating everything. The good news is, is because I have data, thanks to Olafly, pretty much everywhere I go, they've got over 200 different destinations where you can make sure that you have data. It's been an absolute lifesaver. You've heard me talk about them before across all my different videos because it's so, so helpful. Yeah, it's cool. It's nice. Plane smell good. They've got Dyson hand dryers. They've also got this always on benefit. You get one gigabyte of global backup data. So basically, you can't run out of data. And if you know you're going to be abroad quite frequently, they have something even better and it's called Olafly plans. These are monthly plans that cover over 160 different destinations. Good water pressure, if that's a thing. And the best part is there's no hidden cost. Think about it. How many times have you signed up to things and you find out there's a hidden cost? Nightmare. Use my code Kalfreezy for 5% off any Olafly eSIM and 10% off on Olafly plan subscriptions for 12 months. Right. Where the hell is Harrison? He's been away for ages. And once I'd found Harrison, it was then time to get our hands on a main course. I, of course, went with a classic steak. So what happens is you order and then he reads out on the mic what the order is and then you just hear a yes chef in the background. There are so many orders going in. The only downside is I have no idea what my dish in French sounds like. So when they shout it out, I'm just going to panic and take a plate. Harrison, on the other hand, went for something a little bit different. How many omelettes do you make a day? Uh, 200. 200? Yes. There you go. Wow. Oh, good. Is that the scrambled egg? Yeah. Scrambled egg. Okay. What did you get? So I got essentially just a steak. Okay. Let's get into it and have a little look here. Yeah, like done medium. Don't mind it. There is definitely a char on it, but it is good. Definitely a char, yeah. I'm curious to see what your truffle scrambled egg tastes like. Salt, pepper, two eggs. Took what? 15 seconds? I was like, oh, wouldn't mind a bit more. Do you know what though? I feel like it has cooked up. It's not too runny. That's okay. They love truffle here and it is what it is. If you like truffle, I think you're going to have the best three hours of your life in there. Right, I'm heading back up there. We never addressed the beginning bit where the geezer got clattered by the door. Do you remember it? Right at the beginning when he was introducing us and the door just shut on him. He got clattered by a door. How have I forgotten that? Could not tell you what that is. Not a clue. I couldn't tell you what that is, but it's from the Augustus Coffier. Oh, what? Is that cheese? I don't know, mate. I think that's fat, isn't it? Yeah, it's fat. Actually, I'll try a little bit because then I'm going to waste it. I'm going to have a bit of that. I just thought those are the- Right, what have we actually got going on here? This is a bit of everything. Well, the only thing I can tell you is on everything it said the Augustus Coffier. Ah, so he's like the French goat of cuisine. He's like the way I am to YouTube, he is to, would you say that's a great- Yeah. If you guys have made it this far, there are over 60% of you guys that simply have not subscribed. Don't forget to hit that subscribe button or scan the QR code if you're watching this on your TV. I'm so excited. I think that's going to be the best one, though. Are you sure you want to- No, because I want to start on a positive note. All right, because this smelt the best as well. Fire. Unreal. So good. Wow, that beef is- It's better than the beef you just had. I don't know what that is, mate, because I don't think it even cuts. See, what is that? A bit of pork belly? Maybe. God, no. What have you given me there? I don't know. I don't mind a bit of tongue-on-tongue action, so that wouldn't put me off. I feel like that's the in-between of a foot. In terms of main courses so far, if you're giving a rating, for me, if I just had that duck, it's a five out of five. That duck, that pressed duck. If I wasn't doing a video where I was eating stuff, I would just keep going back and getting more of the duck. I'm giving the mains a four out of five, because I actually think they're all solid, and there's loads of stuff in there that I would go and load up, but because we're in the business of trying everything, there's going to be stuff there that you're not a big fan of. I think I'd maybe give it a bit more than four. Yeah, okay. Like maybe go like 4.2. Okay. 4.2 something. For the penultimate course, there was none other than a meat and cheese board. Now, this place actually holds the world record for the largest selection with over 111 different types, and if you look closely, you can see they actually rank each cheese by the strength. The higher the number, the stronger it gets. Right, look how busy it is now. This is insane. Right. You're just doing a plate of everything. I'm just going to grab some stuff for us to try with meat. This is brave that they're allowing people to just manhandle this. Yeah, now it looks like a dickhead. Yeah, giving it the large ones. Look at the state of this. Mate. Oh, okay. Oh, there we go. There we go. That's a good slice. Great slice. Well done. Let's see it. Welcome back. Come back again. So, we've got a few of the meats. Now, I want to get a bunch of the cheeses. So, this right here, this sign directly translates to the cheese that stinks. I want some stinky cheese. Look at this. Wow. Love me a bit of brie. Sorry. So, on here, it's got the different strength rating. So, this is a 4 out of 10 in terms of flavor. I'm going to see if I can find a 10 out of 10. So, this right here. Look at this. I found not only a 10 out of 10, an 11 out of 10. This is going to be intense. Let's get a little slice of this. So, the reason why I've decided to top up on the champagne is not because I have an alcohol problem. It's because we were explicitly told in between cheese bites, you want to refresh your palate. Yeah. I do like that they do this. So, let's try a little four. There we go. We've got a couple of soft cheeses here. Okay. That's pretty inoffensive. Oh, that's nice. 4 out of 10. Yeah, really nice. Lovely. Now, my favorite cheese is a brie. Cheers to that. Cheers. Lovely. You can definitely notice between the 4 and the 5 there. It's gone up quite, I'd say it's gone up a marginal step for just one. I would have thought that's a 6. No, that's quite the jump. They've undersold the 5. This here is an 11 out of 10 on the cheese strength leaderboard. Refresh the palate. Oh, no. Hey, this kind of just weeds me out though. Really? I'm going to have a good go. No, I'm getting a proper bit. I think that's all you. Our breath is going to be honking. Mental. Oh, my God. Mental. I don't know if I can even bite. I'm just going to sound my tongue out. Cow. My breath is stinking. Cow though. That is intense. I see why they've given it that rating. You've had a gorgonzola. That's no gorgonzola, that. Right? That's mellow. I might have got a headache from that. That's bad. For anyone's a bit iffy about cheese, because people get grossed out about cheese, that I think they'd never want to even say the word cheese again. It's intense. Don't get me wrong. I can see if you are a cheese connoisseur, I can see why you would like that. But that was an experience. That was a bush tucker trial. Shall we move on to the jamon? Let's start with the small one. What have we got? Which one did I cut? That was my thick cut. Yeah, you have that one. You have the six out of ten. Six out of ten. You're going five out of ten. Five out of ten. I've cut mine too thick. It's lovely, that. I'm not a jamon expert, but you know the one where it's super thin, and you put it on your mouth and it just melts. Mine's a bit more aged and firmer. Yeah, but you do have a thick cut. I think we should go halves on the nine out of ten here. Yeah. Are they rating this on what, funkiness, or are they just rating this on like, yo, that's a nine out of ten. That's pretty fire. No, no, no. They're doing it based on strength, the flavor of strength. Right. How jamon is this? That's a seven. This is a nine. Yeah. That's really nice. It's not necessarily- I'm not getting the difference of like, oh my God, that's gone from five to- Maybe it's not that for this then. Maybe they've done it in a different way for this. I actually don't think I'd be able to tell the difference. I don't know whether that was just because it was thinner, but I much preferred that one that we just had. All right. Well, let's try the seven out of ten. Okay. Oh, this is more, this tastes like it's more raw. You know what I mean? This tastes like I've actually just bit into flesh. A leg. This has a, right? It has a bite to it. Yeah. It's not like dried. Do you know what time it is? Time for dessert. Let me be clear with you. At this point, I had barely any room left, but when it comes to dessert, there's always room. And my God, I was excited for this. I already eyed up the chocolate fountain, which looks right up my street. It is absolutely packed, but this is what we're here for now. All this. Wow. Hi there. Hello. Could I get some crepes? Is this okay? Yeah. Thank you. I'm going to grab this. I'm going to get myself chocolate cake. I'm going to get, I'm going to get chocolate and strawberries. Yeah. Yeah, this is going off. Wonderful. Thank you very much. Appreciate it. One of these. And sorry about that. One of these. And do you know what? Put a bit over that, over it. Look at, this is what the type of stuff I'm on. I made my own desserts. Look at that. That is outrageous. Right. This is probably the best dessert selection I've ever seen at any buffet ever. You really went for the chocolate, huh? Yeah. I don't think we got a single duplicate dessert. Yeah, that's great. I kind of went for two as well so we could each have one. Oh, thank you. That's very kind. I didn't do that. What's the crepe suzette? Can I try it or is it? It's got quite a bitter taste in terms of the sauce. Yeah. There's alcohol. Yeah. I think that's kind of been a running theme for this meal actually. They use Grand Marnier in this. Little orange liqueur. Yeah, I can definitely taste that. It's definitely there. Cool, mate. You like chocolate, don't you? Oh, mate. That looks good. Let's get in on the chocolate tart. I mean, that's as chocolatey as it gets. Wow, it's chaos. That's so good. You know what it is? You know when you're making like brownie at home? Oh my God, that. You lick the bowl. Yes, that's what that is exactly. In a dessert. Right, well, I'm going to go away from the chocolate. Break it up with the strawberry. Let's go here. What have we got here? It's just a strawberry tart. I think it is, yeah. See what I mean? The strawberries kick here. Yeah. Our strawberries are like 70% of that. Yeah. Yeah, Cal, we saw the video where it turns out we get the strawberries from England. From Somerset. All right, cool. Nice, mate. I feel like we've got a bit of caramel going on here. Oh, crunchy, biscuit-y base possibly. Couple of layers there for you. Got a good crunch at the base. Caramel. Not too heavy on the caramel. That looks a lot heavier than it tastes. Let's venture on to your plate. I feel like we've attacked it. Would you want a chocolate tart? God, Cal. Rum Baba? Yeah. So how do you pronounce that? Rum Baba. This is soaked in rum. Look at this, guys. It's pure alcohol. Prepare, your mouth is about to be filled with rum. Oh my God. Yeah, it's just rum. It's good, though. You get hammered off that. That is quite nice, though. I've never had that before, but... Popular in Italy. Right. Yeah. This right here. Dangerous. Havana's finest Cuban cigar. Okay. Double chocolate eclair. Oh, that's lovely. I'm about it. Yeah. Cold, refreshing. Oh. Yeah, that's great. That's big. Great. That's really good. I might wrap it up with our jelly friend. Wrap it up with our jellies. Here we go. I do like these little jellies, though. Yeah. Great. I love that. Brilliant. Way to end the meal. Yeah. Right. Dessert rating. Hear me out. I'm actually, I'm going to give it a five. And the reason why I'm giving it a five is, we tried to eat as much of it as we could, but there was so many good desserts there. I just think if you can't find something that you love there, you're not going to be able to find a dessert that you like. I'm going to go 4.4. 4.4. Highlight of the buffet. I think we're going to say the same thing. Yeah. 100% the duck. The duck, the pressed duck, insane. The show, the history. Yeah. They do it correct. And there we have it. That is the biggest and arguably the greatest buffet in the entire world. Thumbs up from you. Thumbs up from me. Cheers. Cheers, guys. Oh, empty glass. Oh, that was close. It was such a good take. Yeah. We were about to do it, but we're still rolling. There we go. We're still rolling. And cheers to that. Well, best buffet.