King Shing — Restaurant in Pittsfield Charter Township

To start with I ordered online. When I showed up there was a short line. As the person in front of me was finishing up someone who seems to be a regular walked in. Well the guy at the counter stopped helping those of us who had been waiting in line and took payment from the guy who had just walked in the door! Well after I had paid they took the order from the person who had been waiting behind me. He order at least twice as much food as I did. Well after waiting for a long time, considering I had ordered at least 10 minutes before I walked in the door, they gave the guy who had been in line behind me his order. Which doesn't make much sense because I had a simple order that was place 15 minutes before his order. After a few more minutes they finally gave me my order. When I got home the food seemed to be the wrong dish. I had ordered sechwan triple, but this tasted nothing like sechwan sauce. It was just an incredibly overpowering garlic flavor with tons of garlic visible coating everything. They have a dish called triple with garlic sauce, so I called and told them that I thought they gave me the wrong item. They said that all of their food has garlic in it, and dismissed me. Then told me I could bring the food back and they would exchange it. Well I wasn't driving another 8 miles because of their mistake, and at that point they were closing in 10 minutes anyway. So because they were so rude, and because my Sechwan dish has a inedible, overpowering taste of garlic, I will not...

The fluorescent hum of my hotel room refrigerator was the only witness to my shameful act. On the nightstand, a styrofoam container from King Shing, its contents emitting a fragrant steam that battled with the lingering scent of stale cigarette smoke and cheap air freshener. Chicken and broccoli, the culinary equivalent of a surrender flag, my pathetic concession to loneliness and a profound lack of ambition. I peeled back the lid, releasing a wave of that unmistakable Chinese takeout aroma – soy sauce, ginger, and a hint of something vaguely sweet that I preferred not to identify. The chicken, slick with oil and cornstarch, huddled amongst the overcooked broccoli florets like refugees from a culinary war zone. A bite of chicken revealed a surprising tenderness, the meat yielding easily to my chopsticks. The sauce, a murky brown concoction, was a symphony of salt, sugar, and MSG, a flavor profile engineered to appease the broadest possible palate. The broccoli, though a bit mushy, offered a welcome respite from the unrelenting sauce, its slight bitterness a fleeting reminder of the vegetable's former life. This wasn't food for contemplation, for savoring. This was fuel, a temporary anesthetic for the soul. King Shing, in its own greasy, predictable way, had provided a momentary escape from the abyss of my own thoughts. And on this particular night,...

Kind of expensive $20 bucks small pork fried rice and a large shrimp with vegetables. Notice the box when you tip it to the side it’s only half full most Chinese restaurants fill it up all the way to the top. The shrimp the shrimp tasted all dried out like they just keep it warmed up and then reheat it inside the pan. I complained about it and he said well sometimes the cook is fills it sometimes it’s not very full, so basically no consistency to this restaurant. I agree with other people the fried pork fried rice was over greasy with a yellow die in it. Most better Chinese restaurants use soy sauce to make the fried rice, the yellow food color added instead, I heard saves them money. I took a few bites of the greasy fried rice and it had no flavor so I tossed it in the trash. I ordered an eggroll last time and it was so small. It was basically the size of a spring roll but for an egg roll price of two dollars. I passed on it this time. Notice how that when he hands you the bag, he carefully removes the receipt inside the bag, so you have no proof that you paid for anything so he doesn’t have to...