King’s Kitchen

Three Choices BBQ Combination on Rice with Roast Pork, Crispy Pig, and Roast Duck

King’s Kitchen was opened in 2013 and currently has 3 locations in NYC. Andy Liao is the COO of King’s Corporation, the restaurant group behind King’s Kitchen, Bamboo Garden (est. 2008), and King’s Bakery (est. 2015).

Wing Gor, the head chef at King’s Kitchen, is from the Guangdong province in China. He learned how to make Cantonese-style barbecued meats when he was 16. Like many immigrants, he worked his way up from kitchen assistant to head BBQ chef in the kitchens of NYC. His hard work finally paid off when he was invited to work at Hakkasan, a Michelin-starred fine-dining restaurant specializing in Hakka cuisine. He was exposed to Western cooking and even received a Michelin star for his barbecued meats!

Two years later, he joined King’s Kitchen as their head chef. Every Thanksgiving, Wing Gor creates a special turkey catered to the Chinese palate. As opposed to traditional turkey recipes, he seasons his turkey with five-spice powder, sand ginger powder, cinnamon powder, and his secret “thirteen spices” powder. He soaks the turkey in ice water for a day, marinates it with his spice mix, air dries it, and bakes it in a 380°F oven for an hour.

At King’s Kitchen, you can find familiar Cantonese dishes such as congee, clay pot rice, and steamed rice rolls. But they’re best known for barbecued meats. We recommend getting the Three Choices BBQ Combination on Rice with roast pork, crispy pig, and roast duck! Don’t forget to ask for the ginger scallion sauce.

📍 King’s Kitchen
92 E Broadway, New York, NY 10002