The best buffets are the ones who turn use the format not for laying out food en mass, but instead for providing a bit of flash and sizzle in the food prep itself with special stations. Sort of a Chef’s Table brought out to the dining area. Grand Park Kodhipparu main restaurant, The Edge, features a number of distinctive stations (stay tuned), but my favourite was their Shaved Ice Dessert. An exotica concoction of nuts, ice cream, shaved ice and tapioca. I am a bit of a tapioca connoisseur (it was my favourite dessert when I lived in Togo, West Africa and still enjoy the American Royal Tapioca Pudding) so I especially appreciated this lively twist on a beloved ingredient. And the taste was sublime.