This Upper West Side mainstay is one of the few typical Chinese carry outs left in a neighborhood where most places of this sort have been transformed into more upscale culinary uses. They must be doing something right, because King Food Chen just moved into slightly better digs a couple blocks north of the old location. The menu remains intact and even expanded, and although it now flogs its Mandarin and Sichuan selections, Cantonese remains the core. We recently proclaimed the egg foo yung the best in the city, and the fried chicken (lightly coated in corn flakes) remains a neighborhood favorite.
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