Great Wall Restaurant

★★☆☆☆

About Great Wall Restaurant

Categories
  • Chinese Restaurants

Food

Food
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2.0 1
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I used to eat here semi-regularly. Sadly, food quality has declined over the years.

Previously, the nothing-special "Chinese" food was okay and the price was right, especially for the all-you-can-eat buffet.

As the years crept by I noticed a decline in the food's taste. It seemed to me that inferior products were being used. For example, I noticed an increasing amount of gristle in the chicken items and meat-based items required more and more chewing to rend the tissue asunder.

The buffet offering was also cut back to the weekend only.

Originally, the cook was a Chinese guy laboring over a hot wok. Looked like a miserable job with all that heat pouncing upon anyone forced to worked over those flames lapping against the woks and skillets and pans.

For the last few years I noticed the cook was no longer a China-type fellow. Perhaps that explains the reduced quality/taste of the fare. Well, that and using lower quality ingredients. The other Chinese food place I go to never has gristly chicken and the beef doesn't require lengthy chewing to get it down the gullet.

I'm surprised the locals still frequent this place since superior offerings at the same price can be found at relatively nearby competitors.

PROS: Proximity to patrons living nearby
CONS: Sub-par food taste and ingredient quality

2
★★☆☆☆

I used to eat here semi-regularly. Sadly, food quality has declined over the years.

Previously, the nothing-special "Chinese" food was okay and the price was right, especially for the all-you-can-eat buffet.

As the years crept by I noticed a decline in the food's taste. It seemed to me that inferior products were being used. For example, I noticed an increasing amount of gristle in the chicken items and meat-based items required more and more chewing to rend the tissue asunder.

The buffet offering was also cut back to the weekend only.

Originally, the cook was a Chinese guy laboring over a hot wok. Looked like a miserable job with all that heat pouncing upon anyone forced to worked over those flames lapping against the woks and skillets and pans.

For the last few years I noticed the cook was no longer a China-type fellow. Perhaps that explains the reduced quality/taste of the fare. Well, that and using lower quality ingredients. The other Chinese food place I go to never has gristly chicken and the beef doesn't require lengthy chewing to get it down the gullet.

I'm surprised the locals still frequent this place since superior offerings at the same price can be found at relatively nearby competitors.

PROS: Proximity to patrons living nearby
CONS: Sub-par food taste and ingredient quality

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