Don't know about Friday sea food selections for Carvery. Wheeling has a larger selection of deserts as the only positive for comparison. Understand when we were eating around 6pm it was about 1/2 full. Service was very good Compared to Wheeling- Carvery -Much cleaner looking and nice layout and a non-herd mentality for getting food. There was a mini doughnut maker 2 types of cobbler and puddings selections in a parfait glass. I only had med rare prime rib-which were sliced thin (normal) and it was fine. Hot 'carvery' selection as I re-call included prime rib, pork filet, salmon, 4 small 'Polish' sausages and chicken. Hot foods/carbs/starch 4 types-selection ok for me Soup cup was fancy shape like a dory boat and easily spilled my soup while I filled the cup. Ding for having 2 baskets of baguettes which were filled but sign-display only-and 1 hard roll was hard-guess leftover from lunch. I would guess there were about 20 different items. Salad/appetizers area selection reminded me of international type selections not normally seen in a buffet-very good. To me, this change in layout and tables was a nice improvement. Plates were square shaped immediately under start areas. Layout was fine and sites were clean and stocked. Layout was around perimeter with 4 sites salad/entrée, hot vegies/carbs & soups, hot meats with 'carver' and deserts. We also keep our kitchens open so all our guests can enjoy the flame & experience the energy & passion going into the food we’re making.Had dinner at the Carvery on 4/16 -1st time since Terrace was retrofitted to include buffet. The intense heat cooks fast & helps enhance the total nutritional value of all ingredients. We embrace the 2000 year old tradition of wok cooking with fire. This level of customization ensures we can best support allergy & dietary concerns. This allows us to deliver a customized dish made just the way you like it. We prepare each dish fresh, when ordered. Why? Simple, because it tastes better & it’s better for you. That’s why we commit to preparing real food, by hand, from fresh, premium ingredients daily. We want to reverse the trend of processed food in our culture.

We believe that real food is at the heart of great food. Now 20+ years later, over 40 locations & rapidly expanding across Canada, we continue to deliver on our mission of Real Food, Made Fresh, With Fire.

Our unique style of wok-fired Asian street food became so popular that people were willing to wait hours in the rain to get their fill. Noodlebox was born out of a small food cart in Victoria BC's Chinatown in 2001.

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