HALLO.
WE ARE KING BBQ.
ANY QUESTIONS?
WHO IS KING BBQ?
Shuai Wang was born in Beijing, China. When he was nine, he moved to Flushing, New York. There he lived in basements, grew chubby off of all the after-school snacks that Queens had to offer, flunked out of school, transferred, took a cooking class because it seemed easy, and the rest is history.
In his twenties, he met a gal working at a restaurant in the West Village of NYC. She grew up in Buffalo, NY, was an aspiring author, used to be known for always being sunny, and she instantly knew he was a keeper. She was the incomparable Corrie Wang. Together the couple moved to Charleston, SC where they got married, Corrie sold her first novel, and they opened a food truck all within the same week. It was the hardest thing they’d ever done.
Three years later, they finally found a space for their permanent home. Heritage-driven New Chinese American restaurant Jackrabbit Filly was born. They named it after their Chinese Zodiac animals Rabbit and Horse because it took all their love, blood, sweat, and tears to create. It opened three months before a global pandemic. Turns out, that was the hardest thing they’d ever done.
For some reason, they decided to open a second restaurant. Missing the food Shuai grew up eating in Flushing, NY, the couple self-interestedly wanted to see more Chinese food in Charleston.
Flash back to the beginning of their Lowcountry years when the Wangs met an up and coming line cook named Brandon Olson. Brandon grew up in midland North Carolina, wanted to be a chef since he was 14-years-old, and turned down a promising college football scholarship to pursue his passion for cooking. His and the Wang’s dogs were also best friends.
Flash forward, Brandon loved the Wangs food and wanted to be a part of it. In their transition from Food Truck to Restaurant, he volunteered to work all their pop-ups. It was a no brainer that he’d be a sous chef at Jackrabbit Filly. When the Wangs decided their next concept would be a Chinese BBQ spot, it was equally a no-brainer that Brandon would helm the restaurant as Chef d’Cuisine where he’s proudly mixing in a lil’ of his classic Lexington, NC ‘cue roots.
At King BBQ we all think it’s time for a little easiness. Wouldn’t y’all agree?
WHAT IS CHINESE BBQ?
If you’ve ever been to a Chinatown in a larger city, you already know. Chinese BBQ focuses on roasted and chopped meats. Imagined the glazed ducks hanging in restaurant windows; the glistening Char Sui or, as they say in Beijing, Cha Shao ribs. Thanks to Brandon, King’s version of Chinese BBQ throws a loving nod to classic Lexington vinegar cue, featuring succulent smoked pork shoulder with a Sichuan peppercorn “dip sauce.” Just like our sister restaurant Jackrabbit Filly, King BBQ is based on classic Chinese cooking with all of Shuai’s American influences and Brandon’s North Carolina influences mixed in along the way.
Suffice to say, you won’t get this grub anywhere else.
Korean BBQ….
Japanese BBQ….
Chinese BBQ….
Where does the name KING BBQ come from?
do you book
private events?
what about catering?
In Chinese, the character for Wang means King, 王, because it resembles the design on a tiger's forehead and tigers are King of the jungle. Keeping in tradition with pit masters naming their BBQ joints after themselves, but not relishing hearing their surname consistently mispronounced (Wang rhymes with song, y’all), King BBQ was born.
We do both!
Contact Benlikestoparty@eatkingbbq.com for any questions.
IS KING BBQ HIRING?
King BBQ is filled with Jackrabbit Filly ex-pats. Some people have been working with Corrie and Shuai since the food truck days. The goal of their Super Happy Fun Time restaurant group is to make careers, not just jobs.
(Plus, they’re not great with change so when they meet people they love, they scheme to keep them forever.) They’re always looking for the next friendly, happy, hard-working, anime-head who will call their company home. To apply email: