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.”