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OKG Newsletter


 

David Ling


Chow Chat

By Carol Smaglinski October 31st, 2012
In this highly competitive and demanding business of running a restaurant, David Ling uses his managerial skills to keep things rolling at Yukon Super Buffet. The 320-seat restaurant is located at 1105 Garth Brooks Blvd.  in Yukon where Ling happily greets customers who come to eat.

Been in the states: “More than 20 years.”
Number one dish:
“Used to be crab legs at $3.99 per pound, but now it is our salt and pepper shrimp that is already peeled, and next would be our honey-glazed chicken.”
Best sushi:
“That would be our California roll, that is most popular, and our rainbow roll.”
How long have you been in the hospitality business: “Six and one-half years, and I am the manager here, but I worked for other restaurants in Arkansas.”
Birthplace: “Malaysia.”
One thing people don’t know about you:
“I like to play sports, especially basketball, or bad mitten and swimming.”
Most important piece of equipment in your kitchen:
“The wok.”
Day-off duties:
“Mowing my yard and going out to eat.”
What is date night like for you and your wife:
“We like to try food from different countries such as Mexico or India and we both like Banana Island that serves food from Malaysia.”
And your wife is:
“Xuey. We met in Malaysia.”
What is your handyman style at home:
“It depends, if I can do it by myself, I’ll do it.”
Ideal vacation: “Going back home to Malaysia.”
Unusual food that I like:
“Durian.”
Best feature: “My smile and I love people.”

 
  • Currently 3.5/5 Stars.
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