King Chef: Serving A Feast Fit For A King

King Chef is a well-known name in the Chinese-Filipino dining scene, especially popular for its comforting Cantonese-style dishes and wide selection of dim sum favorites. 

We first visited King Chef at Lucky Chinatown Mall, where its traditional flavors and generous servings left quite a good impression on me. Recently, I had the chance to revisit and complete my experience with more of their offerings, this time, at The Sundry Food Hall, a vibrant culinary space that brings together various restaurant brands under one roof. It was the perfect opportunity to explore more of King Chef’s menu in a relaxed, food-hall-style setting while also discovering how it stands out among newer, trendier stalls.

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The Hot and Sour Soup at King Chef truly impressed our table. It had that perfect tanginess that wakes up your palate and a subtle warming heat that builds just right with every spoonful. I appreciated how the sourness wasn’t too acidic. It’s more like a gentle vinegar sharpness rounded by spice. The broth itself was thick and flavorful with a generous amount of mushrooms that added an earthy depth. It’s one of those soups that makes you feel cozy and satisfied from the very first taste. My companions kept raving about how well-balanced the seasoning was.

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This was quite a surprise for me. I’m used to the Filipino-style sweet adobo chicken feet, so this more savory, sesame-infused version felt like an exciting change. The taste profile leaned to oriental flavors with layers of soy and hints of spice that complemented the gelatinous texture of the feet. It wasn’t overly greasy and had a satisfying chewiness, with some bits actually crunchy, which is rare for the Filipino version. I still personally prefer the ultra-tender, fall-off-the-bone version we make at home, but I enjoyed how this dish gave me a new perspective on how chicken feet should be prepared.

buy soma without prescription Deep Fried Salad Seafood Roll

This was interesting. It’s a deep-fried roll filled with what seemed like seafood salad. It’s crunchy on the outside with a surprisingly creamy and mildly tangy interior. The texture was great. The outside crisp didn’t absorb too much oil and the filling had that refreshing seafood salad taste with a bit of mayo and celery for crunch. It’s a creative fusion between fried dim sum and a cold appetizer. It would’ve been great with a citrusy dip or vinegar on the side to cut through the richness.

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Their version of White Chicken was clean-tasting and surprisingly flavorful for something that looked so minimalist. The chicken was poached or boiled gently in its own broth, infused with herbs and maybe a little ginger and scallion. It stood out more because it was tender and juicy. Even the breast part didn’t turn dry. I liked that it wasn’t heavily seasoned because it made the freshness of the chicken and the subtle aromatics stand out. It gave off that healthy feel, like a dish made to comfort, to nourish and not to overwhelm.

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This dish was a flavorful bomb. The squid was tender and not rubbery at all. It’s perfectly cooked, which isn’t always easy with squid. The XO sauce, which I later learned is a rich, umami-packed sauce made from dried scallops, shrimp, garlic, and chili, was intense and aromatic. It had that seafood and soy profile with a slight heat and a strong savory punch. Every bite of squid was coated in that oily, flavorful glaze, and I kept going back for more. This was a standout dish, especially if you love bold flavors.

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This dish had its strengths and weaknesses. The sauce with taosi or fermented black beans was deeply savory and salty. It’s a great pairing with rice. The tofu was soft as it absorbed a lot of flavor, which I loved. However, I found some parts of the fish fillet a bit disappointing because there were portions that seemed more breading than actual fish. When the fish was present, it was delicate and well-cooked, but some bites made me feel like I was just chewing on crust. It could definitely use a more consistent fish-to-breading ratio, but the overall flavor held up.

Broccoli with Oyster Sauce

Broccoli may seem simple and basic, but King Chef knew exactly how to make it shine. The vegetables were blanched to perfection. They were bright green, still crisp, but tender enough to bite into comfortably. The oyster sauce was not too overpowering, allowing the natural sweetness of the broccoli to come through. It had that slight nuttiness you only get from fresh, well-picked broccoli. It’s a humble dish, but when done well like this, it turns into something you really remember as a palate cleanser between heavier bites.

Dashing Almond Drink

I wasn’t expecting to like this as much as I did. The almond flavor was fragrant and creamy. It was distinct yet not too perfume-like, which almond-based drinks sometimes risk. The blend was smooth, slightly sweet and served chilled with a light froth. It’s the kind of drink that makes you feel fancy with its presentation. Hello, umbrella! But it remains comforting because of its familiar Asian dessert drink vibe. It paired well with the more savory dishes, offering a refreshing contrast.