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King Yum (Fresh Meadows, Queens)


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41 replies to this topic

#31 Jason Perlow

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Posted 06 July 2004 - 10:31 AM

I remember Seven Seas restaurant -- it was one of my grandparent's favorites, The beef dish you mention was excellent.

Downtown Flushing is in fact, quite hardcore and I have eaten there at various places many times over the last 20 years. East Buffet has become one of our recent favorites and there are several dim sum places there that are very, very good. I also will probably venture out to Spicy and Tasty and Sichuan Dynasty at some point, but I have never been.

However authentic Chinese food was not even in my mindset when going to King Yum -- what they focus on is really what I like about the place. We have so much hardcore regional Chinese food in New Jersey that I see no point of eating that kind of Chinese food when we are out on Long Island.
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#32 AzianBrewer

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Posted 10 July 2006 - 07:39 AM

I took my wife to King Yum for her birthday last Saturday and it sure brought back some childhood memories.....The cocktails are superb...my Mai-Tai was generously poured with rum. Overall, the food is pretty good but dishes are a bit salty.

By the way, Uncle Eng dropped by our table and shook our hands. We felt a bit uncomfortable as he than stood there for 1 minute and watching us eat. We're saved by the bell when his cell phone "roared".
Leave the gun, take the canoli

#33 Jason Perlow

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Posted 10 July 2006 - 07:41 AM

By the way, Uncle Eng dropped by our table and shook our hands. We felt a bit uncomfortable as he than stood there for 1 minute and watching us eat


Well, the guy is in his 80's. Its not like he can move very fast!
Jason Perlow
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#34 bethala

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Posted 12 July 2006 - 11:35 AM

Posted Image

No, this is not the Horta from the classic Star Trek episode, "Devil in the Dark". It is no less scary though -- Pork Egg Foo Young, smothered in gravy. It is as delicious as it is scary.

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jason, this place looks absolutely fantabulous. i have only one question: is the gravy on the egg foo young the starchy, roux-type variety or the translucent type? looks roux-y in the photos but wanted to double check.
can't believe it's not butter? i can.

#35 Jason Perlow

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Posted 12 July 2006 - 01:58 PM

Definitely Roux-y.
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#36 azlee

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Posted 12 July 2006 - 05:21 PM

I'm speechless! I was born and raised in Fresh Meadows (we're talking the early 1950's), and this was our local Chinese restaurant. (This is not entirely true- for the earliest years of my life we went to a place on Horace Harding Blvd., on the eastbound side, whose name I can't remember


That restaurant has switched hands at least 10 times, and gone under different names, but I know which one you are talking about. It was MY local chinese restaurant growing up -- my mother and father live on Horace Harding Blvd, on the Little Neck/Great Neck border.

No, you're WAY too far east. The restaurant I grew up at was indeed on the south (Eastbound) side of Horace Harding, but no more than 3 blocks west of 188th St. (where the Bloomigdales was.) On that same stretch was a deli called (unless my memory clouds) Deli Masters. A little more west and you'd be to Francis Lewis H.S. where I went by the way. Are you thinking of someplace way farther east?

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markk,
i know the place on Horace Harding to which you refer. we used to go from the 70's thru the 80's. first with my parents whenever we went to bloomingdale's and later when i worked at bloomingdale's. i haven't thought about that place in a very long time but it brings back great memories. thanks.

#37 bethala

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Posted 13 July 2006 - 07:32 AM

Definitely Roux-y.

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for me, that alone will make it worth a trip. thanks!
can't believe it's not butter? i can.

#38 Jason Perlow

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Posted 13 July 2006 - 09:19 AM

Definitely Roux-y.

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for me, that alone will make it worth a trip. thanks!

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Yeah, I'm not a fan of the dark brown clear stuff some places put on EF-Y. Roux gravy is the way it's supposed to be made. King Yum is -the- classic.
Jason Perlow
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offthebroiler.com - Food Blog | My Flickr photo stream

#39 AzianBrewer

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Posted 13 July 2006 - 09:40 AM

Definitely Roux-y.

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for me, that alone will make it worth a trip. thanks!

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Yeah, I'm not a fan of the dark brown clear stuff some places put on EF-Y. Roux gravy is the way it's supposed to be made. King Yum is -the- classic.

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The roux type is definitely the OG....the clear dark version is perhaps introduced during the Szechuan invasion around the late 70's and 80's.
Leave the gun, take the canoli

#40 bethala

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Posted 13 July 2006 - 09:51 AM

Definitely Roux-y.

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for me, that alone will make it worth a trip. thanks!

View Post


Yeah, I'm not a fan of the dark brown clear stuff some places put on EF-Y. Roux gravy is the way it's supposed to be made. King Yum is -the- classic.

View Post


The roux type is definitely the OG....the clear dark version is perhaps introduced during the Szechuan invasion around the late 70's and 80's.

View Post


the OG and definitely the superior version. i'm always so excited to see EFY on a menu, but then so let down if i come to find it's made with the clear stuff.
can't believe it's not butter? i can.

#41 Jason Perlow

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Posted 13 July 2006 - 09:53 AM

EF-Y 'wif da Roux is the OG Shizznit, Yo.
Jason Perlow
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#42 ltlevy

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Posted 14 August 2006 - 08:02 PM

I saw this thread and was prepared to take a trip down nostalgia lane. A friend and I (both growing up on "real" Chinese food) decided to take our wives (His is Filipina and mine is Chinese) to see what we meant when we talk about Chinese food.

We went and while it was a great flashback, I believe some of my tastes have changed by my indoctrination to traditional Chinese food.

We had the House Special WonTon Soup, and that brought back very fond memories, as did the Shrimp Egg Roll. I was never a Shrimp and Lobster Sauce eater, but that was also quite good.

The roast pork (both as BBQ ribs and as a roast pork and veggie dish) lacked the flavor that I've found in Char Sui. In fact the waiter made a comment to my wife about it being Lofan Char Sui, and was very surprised when I translated that to my friend.

I don't know if we'll be able to drag our wives back there, but it was a great trip down memory lane.