It may be ordinary Americanized Chinese that diners seek at The Iron Chef, even when it comes in Hunan, Szechwan and Cantonese varieties. Yet with over one hundred various bites to dig into, ordinary becomes extraordinary in the hands of the master chefs that rule the roost. With four huge buffet bars and a newly added sushi bar, customers can go wild. The highly acclaimed standards, such as Chicken with Broccoli, Chow Mein and Lo Mein, may be ubiquitous, yet they consistently top the list of 'in demand' favorites. Seasonality is a consistent theme at The Iron Chef. Throughout the year customers can expect fresh changes in the menu. By constantly updating, removing slow selling items and adding newer creations that have been taste tested by customers, the owners keep the wheels in motion. New dishes are added to the menu board each month. In the frost of winter, beef and mutton are usually ordered. Thus, the owner recently launched Fried Steak which has nothing to do with the western styled dish of same name. Here the chef slices juicy tenderloin strips into thin layers then fries them. Adding black pepper, soy sauce, a dash of sugar and cooking wine, the end result is a firecracker in your mouth that is slightly sweet yet tangy. A healthy alternative to deep fried foods is the Mongolian BBQ which is made on a hot plate sans oil and seasoned to the customer's taste. Owner Danhua Chen admitted, “It's really hard to maintain freshness because the food is out on the buffet bar and needs to be replenished frequently.” “Since the dishes need to stay piping hot quality control and timing are the keys to maintaining freshness.” He continues, “We have a large stock of fresh ingredients and an efficient team who work in a speedy manner.” “That ensures quick refills and freshness.” Does Mr. Chen have any ideas on how to save on costs? ARN inquired. “Quantities are hard to control after dinner.” “Food inevitably goes to waste at a buffet restaurant because when traffic is slow, and it's hard to maintain cost control vis-à-vis food freshness.” Yet they do their best otherwise costs would skyrocket and eventually have to be passed on to the consumer. Luckily it hasn't come to that at and never will due to Mr. Chen's ingenious management techniques. One of the ways he has kept his head above water during this recession is to lower prices. The lunch buffet goes for $5.69 while the dinner (all you can eat) buffet goes for a mere $8.69 per person. Mr. Chen has taken notice of the downward trends and responds accordingly. Take-out has increased as more people choose to lie low during tough economic times. Since family gatherings and large parties are on the wane he can offer discounts to customers. 10 percent-ers are not uncommon. Apparently modest Mr. Chen understates his accomplishments as both manager and owner/operator, yet others have taken great interest. The Mystery Dining Report surely noticed The Iron Chef by awarding it a most coveted score of 100. This is what the secret diner had to say. “I was greeted in a friendly manner as I entered the restaurant. The server was courteous and efficient. Drink orders were quickly filled and the dirty dishes were removed promptly.” “The dining area was tidy and comfortable looking.” “All of the furnishings were modern looking and well maintained.” “The tableware and linens were in good condition.” “All the food samples was served at the proper temperature.”