It's a chain, sure, but it's not so easy to discount King's Fish House. Even taking into consideration the many wonderful seafood restaurants in OC and Long Beach, one could still argue that King's is still one of the best and most consistent around. The open dining area is classic in design-a fisherman's trophy room mixed with a splash of Art Deco. Silkscreen banners and mounted fish decorate the space, and panes of corrugated glass separate each dining booth. Their menu is updated every day to reflect the latest catch. And we're pretty sure no restaurant in Orange County offers a larger selection of shucked raw oysters than King's. The names of the ever rotating varieties of open-shelled slurps ranges by season. Sometimes you'll see a Barcat hailing from Chesapeake Bay. Others you'll also encounter a Conway Cup plucked from Prince Edward Island. The Beausoleil that comes Nova Scotia is particularly sweet and briny.
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Born in Bien Hoa, Vietnam, chef and college teacher Haley Nguyen immigrated to the United States in 1975 at the end of the Vietnam War. Sponsored by a Catholic church in Pennsylvania, her family landed in Floyds Knobs, Indiana, near...