181-08 Union Tpke., Fresh Meadows
Credit Card: Yes
Hours: Sunday to Thursday Noon to 9:30 p.m., Friday Noon to Midnight, Saturday Noon to 11:30 p.m.
At some restaurants, no matter what you order, you wind up with a delicious, rewarding and filling meal. That is the case for King Yum Restaurant.
Jimmy Eng founded the eatery in 1953, presiding over it until he passed away. The responsibilities of King Yum were passed on to his son, Robin, who still owns and works at the restaurant. Many of the customers are regulars that Robin grew up with. Now, they arrive with their children or grandchildren to enjoy the culinary delights.
We started our meal with a couple of appetizers. The wonton soup is among the best we’ve ever had, packed with wontons, pork and vegetables. The egg roll we split was a huge offering, crispy, mild and almost a meal on its own.
Once we got into the main courses though, the excellent food somehow got even better, in terms of everything from taste to portion size. The five barbecued spare ribs we consumed were huge, with delightfully sweet sauce dripping off each piece. The meat was cooked perfectly, easily coming off the bone.
Another immensely satisfying entrée is the chicken chow fun. This mixed platter features chicken, wide rice noodles, bean sprouts and vegetables. This meal made for two creates a wonderful mix of intriguing flavors. Despite the number of different items, the flavors all blend together superbly.
Our favorite part of lunch was the butterfly shrimp. On its own, the shrimp course was delicious enough. But with a slice of bacon added on top, it is an absolutely mouth-watering dish.
For dessert, we tried a melt-in-your-mouth chocolate cake that was not too sweet, not too bitter. The cake was matched perfectly with an assortment of ice creams and sherbert, including green tea and orange. It was a flavorful but light coda to the meal.
King Yum welcomes each customer with fantastic food in large quantities that will leave you happily full. Once you eat at the restaurant, you will become a regular as well.
– Joe Marvilli and Jackie Strawbridge