King China Buffet
43-02 Ditmars Blvd. (LaGuardia Center), Astoria, 626-0880
Cuisine: Chinese, Japanese and Mongolian
Hours: Sunday to Thursday 11 a.m to 10:30 p.m., Friday and
Saturday 11 a.m. to 11 p.m.
Credit Cards Accepted: American Express and Visa
Parking: There is a parking lot in front
The biggest dish at King China is, of course, the buffet and no matter
how hard you try to compose yourself, your eyes will end up having a bigger appetite than
your stomach.
With a price of $10.95 for the dinner buffet, King China offers more
than 150 items daily at the buffet bar . . .including Chinese, American, Japanese and
Italian style dishes.
To pace yourself, first take a tour of the bar before delving into any
of the dishes . . . the boneless spare ribs, fried scallops, General Tsos chicken,
Vegetable Lo Mein, Shrimp Balls, and the zesty crab legs in a ginger sauce. The bar also
includes egg drop soup, and an interesting digestive . . . a coconut rice ball with bean
paste. Another excellent pick is the Peking Duck in sweet bun with bean paste.
Theres also the stir-fry bar at the Mongolian section of the bar.
Diners can choose from a variety of cold items. I had some fun choosing strips of beef,
shrimp, mushrooms, green onions, zucchini and diced garlic and wine sauce. Then I rang the
bell on the counter and had the chef stir-fry it. I topped it off with sesame oil and
sesame seeds. Needless to say, my own creation turned out well. The trick is to keep it
simple, because its easy to go overboard.
Desserts at the bar range from banana pudding to various pastries. But
a more permanent fixture and a clear winner is the self-serving soft ice cream machine
with the vanilla chocolate swirl.
King China also serves traditional Chinese dishes such as beef with
sting bean ($7.25), sweet and sour pork, and chefs specialties such as crispy squid
($8.75).
And its a great venue for parties. In one corner there are video
games. The room is equipped with TV that remains on sports. The entrance has a huge
fountain with a model of a Chinese rocky mountain and statuettes.
Nick Abadjian