King’s Kitchen

"Head to this Hong Kong-style restaurant for Cantonese barbecued meats like duck served over rice, noodle stir-fries like beef chow fun, and “super-wonderful” rice noodle rolls. The restaurant opens at 8 a.m.; drop by for a bowl of congee in the morning, or its fragrant rice casseroles served in clay pots." - Robert Sietsema

"This restaurant with booth seating is Eng’s mom’s favorite. “[The restaurant] offers my [go-to]: cha siu. I sometimes order it over rice, and other times I like to have it in a ho fun noodle soup.”" - anna rahmanan

"Cantonese preserved meats, known as siu laap, refers to a collection of air-preserved pork, ducks, and sausages, often seen hanging in the window of restaurants to invite your admiration and patronage. In the middle of the last decade, Hong Kong cafes appeared in Chinatown and its fringes, offering specialties that included siu laap selections over rice, and the same meats made into steamed, over-rice dishes called bo zai fan, in addition to noodles and soups. King’s Kitchen was one of the best, appearing in 2015 and quickly becoming a neighborhood favorite (there’s another location in Sunset Park). For $8.50, one can select any two preserved meats, which are then sliced and spilled over rice, along with a barbecue sauce made from the drippings. Bok choy is provided as a side dish, and diners may request goeng jung, a salty and gingery scallion relish. 92 East Broadway, between Forsyth and Allen streets, Chinatown — Robert Sietsema, senior critic" - Eater Staff

"King’s Kitchen (92 E. Broadway, Chinatown) offers a more commonplace look at the city’s cuisine, including the clay pot cookery called bo zai fan." - Robert Sietsema

Been coming here for about ten years. I like the char siu with noodles.