If you turn your nose up at buffets, stop here. The newest Kim Son has over 150 feet of buffet space devoted to serious Asian food. It all centers on the "hot pot" concept, where a pan of steaming broth is placed on a personal hot plate situated on every table. To this broth you add any number of raw ingredients, like shrimp, calamari and fresh fish for the conservatives, or tripe, liver, kidney and fish balls for the more adventurous. Accompany this with noodles and fresh leafy veggies, and you'll have a full meal. But now you have a dilemma, because you still have the remaining 120 feet of the buffet to enjoy. And that's not counting the sushi station or the Peking duck and roasted pork station. No matter how you pace yourself, you won't come close to sampling every dish, so choose carefully.