Life was tough the first few years after Sheun C Poon immigrated to the United States in 1981, yet eventually he found his way and learned to adapt to the new environment. For him, being strong and diligent were his only options. To begin his new life in the US, Poon found work at a number of Chinese restaurants. During this time he observed his coworkers, watching the chefs cook and the wait staff serve customers. After awhile, Poon set his heart on taking things to the next level and eventually became an independent chef by opening his own take-away eatery in a shopping mall.

Poon loves being able to cook great food for a living. He is confident that he will be able to develop his business and build up his brand even further. For him, a person must be strict with themselves, always be confident, and never be too busy to do a little soul-searching once in awhile. “I like identifying my faults. Only in this way, can I know where I need to improve. By doing so I am able to work on ways in which to improve every customer’s dining experience.”

The Growth of Orchid

Orchids stand for love and affection. This kind of flower has the ability to grow anywhere, and is well known for its ability to bloom under just about any condition. Its spirit makes it a symbol of vitality and love.

In 1984, Sheun C Poon went cahoots in the establishment of a buffet eatery named China Lite with several partners. Ten years later, in 1994, the Poon’s family took over the total share of China Lite and then renamed it as Orchid Buffet. Luckily, no sooner after the opening of Orchid Buffet, he was authorized the ownership of the property.

Orchid Buffet is located in downtown South Burlington, Vermont. With residential areas, business offices, and other shops around, the location proved to be perfect for a restaurant. But even with a great location, it is still challenging for any restaurant to stay in business over the long term. Poon knows this but is determined to embrace the spirituality and strength of orchids by staying strong and keeping his restaurant ahead of the competition.

If you are driving or walking on Market Street, you will never fail to notice Orchid Buffet’s large red signboard. From the outside, this restaurant looks a bit different than the usual Chinese restaurant. Its graceful green sloped roof and wall decorated with red lines give it a stylish appearance. A pair of riveting stone lions, which is also known as guardian lions, sit on each side of the main entrance of the restaurant. Guardian lions are believed to have powerful protective powers according to Chinese Feng Shui and folk culture.

Every major and minor detail of the décor and furnishings inside of the 10,000 ft² Orchid Buffet is elegantly designed and arranged. The dining room is also filled with exquisite souvenirs with accents of classical Chinese elements including scenery paintings and jade ware. But there are also some modern interior & lighting designs in the restaurant so that customers won’t feel uninspired. The East-meets-West interior elements all come together giving the restaurant a fashionable yet soothing dining atmosphere.

Delightful Dining

Orchid Buffet, like most other Chinese buffet eateries in America, specializes in serving Americanized Chinese cuisine with small modifications to suit the locals’ tastes. The Poon’s opened this restaurant with the aim of being able to offer a wide variety of quality Chinese food to the residents of South Burlington. “Each of the offerings is authentic and well prepared. We aren’t experts at inventing new dishes, yet you may be a bit surprised with the taste nuances present in every dish,” Poon says.

Research into dining trends shows that customers want safe and healthy food when dining out. Providing them with the freshest entrees has become the utmost concern of every restaurateur. Poon insists that each buffet tray contains just the right quantity of food and is always at the proper temperature. He also promises that the ingredients the restaurant uses are of the highest quality.

As a master chef who has had decades of culinary experience, Poon is proud of his restaurant’s most popular dishes: General Tso’s Chicken, Fried Rice, and Teriyaki Chicken. He is especially excited about the Teriyaki Chicken. “Classic teriyaki sauce is mainly made with soy sauce, sweet rice wine, and sake. To prepare the dish, we first marinate skinless, boneless chicken breasts in homemade teriyaki sauce. Then, we boil the sauce to a syrupy glaze and finally pour it over the cooked chicken.” Poon says the ingredients and condiments are all low in fat and the unique cooking method produces tender bites of chicken each time.

Satisfying customers seems like an easier task than it actually is. Poon knows that placating patrons requires great patience and dedication. He believes that one must know what the customers think and provide them with what they want. “The kitchen is glad to prepare any customized dishes as long we have everything needed to prepare them,” Poon says. 

Employees are an Asset 

Restaurant management demands special knowledge that must be acquired through observation, experience, and non-stop improvement. “Through these years I have come to understand that it’s important for a restaurateur to consider the business as his/her own child and should devote all their time and energy to take care of it.” Poon also points out that the staff should always be treated with respect. “Responsible employees who work hard are a restaurant’s biggest asset and should be truly respected.”

According to Poon, the restaurant industry is a rewarding investment. “It’s an indescribable feeling…I get a sense of satisfaction when I see happy customers enjoying the food we have prepared for them,” Poon says, “There is nothing better than seeing them leave with smiles on their faces.” Success treads upon the heels of effort, perseverance and being honesty. It is quite apparent upon walking into Orchid Buffet that the focus is placed squarely on making sure each customer has an unforgettable dining experience.