King’s does reasonably good Cantonese barbecue. You either order by the pound or order one of the lunch specials, which is basically meat with white rice and maybe some sauce ladled over the top. King’s is known for its roast duck and roast pork, but of the two, the roast pork seems to be more consistent; roast duck is sometimes very good, but at other times, it’s too dry. BBQ chicken doesn’t have quite the word of mouth as the duck or pork, but it’s pretty enjoyable. There’s also the standard full menu of staples, including decent wok-sautéed Chinese greens.

King’s can’t rival Ton Kiang (a few blocks north), but it’s one of the most reliable barbecue joints in the I.D., and we should note that all of the leftovers hold up pretty well in the fridge.

The set-up is totally no-frills, even for the I.D. There’s no seating, just a walk-up counter. “Decoration” consists of meat hanging in the windows and a nice man with a sharp cleaver and a butcher block.