You know that feeling when you're so hungry you could eat a literal horse, but your wallet is screaming "dollar menu"? That’s basically the perpetual mood at King Buffet Dover DE. It is the kind of place that has survived health scares, a global pandemic, and the rise of fancy fast-casual spots, yet it still stands right there on the North Dupont Highway.
Honestly, it’s a Dover landmark in its own weird way.
The layout of King Buffet Dover DE
If you’ve never been to 293 North Dupont Highway, the first thing you’ll notice is the size. It is huge. We are talking four massive rows of food, plus a separate sushi station and a dessert bar that feels like it belongs in a 1990s time capsule.
The interior is classic "Chinese Buffet" chic. There are massive fish tanks (which, side note, kids absolutely lose their minds over), flashy light fixtures, and enough seating to host a small army. It is clean, but in that way where you can tell the staff is constantly fighting a losing battle against hundreds of people spilling soy sauce.
What are you actually eating?
The menu is a chaotic, beautiful mess of "everything." You have your standard staples that everyone goes for:
- The Staples: General Tso’s chicken, lo mein, and those neon-red sweet and sour chicken balls.
- The Seafood: They do have crab legs occasionally, but you have to be fast. The shrimp and clams are more consistent.
- The "American" Corner: Pizza, french fries, and mac and cheese for the kids who refuse to touch anything with a vegetable in it.
- The Wildcards: Banana pudding that is surprisingly decent and vanilla wafers that aren't actually soggy.
The sushi bar is usually the most polarizing part. Some people swear by the spicy tuna rolls, while others treat buffet sushi like a game of Russian roulette. Generally, if you see the chef actively rolling new pieces, you're good to go. If the tray looks like it’s been sitting there since the morning commute? Maybe skip it.
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Why the reputation is... complicated
Let’s be real. If you look up King Buffet Dover DE on Reddit or local forums, you’re going to see some horror stories. People talk about the health inspections like they’re reading a gothic novel.
There was a big moment back in late 2018 where the place was actually shut down temporarily by the Delaware Division of Public Health. It was a whole thing involving plumbing issues and "pest management." But here is the thing: they fixed it. They spent days cleaning, upgrading the infrastructure, and reopened with a vow to keep things up to state standards.
Since then, the inspections have been a bit of a roller coaster. For example, in April 2025, they had about 7 violations, mostly related to food storage and "hygienic practices." But in the world of high-volume buffets, that is actually more common than you’d think.
You aren't going here for a Michelin-star experience. You’re going because you have $15 and a void in your stomach that only three plates of lo mein can fill.
The Pricing Breakdown
The price is probably the biggest draw. For around $14.99, you can basically eat until you need to unbutton your pants.
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Lunch is usually cheaper, and they have "Lunch Specials" that run Monday through Saturday (11:00 AM to 3:30 PM). If you aren't feeling the buffet, you can actually order takeout. They’re on all the major apps—DoorDash, Grubhub, Beyond Menu. A quart of Chicken with Broccoli will run you about $16, which is standard for the area.
The "Secret" Mongolian Grill
Most people walk right past the Mongolian Grill because they’re too focused on the pre-made stuff. Don’t do that.
The grill is actually the safest bet if you’re worried about food freshness. You pick your own raw vegetables, your meat, and your sauces, and then you watch the guy cook it on a giant round flat top. It’s hot, it’s fresh, and it’s the only way to guarantee your food hasn't been sitting under a heat lamp for forty minutes.
Sadly, some regulars have noted the grill isn't always open during off-peak hours, so if you're going at 3 PM on a Tuesday, you might be out of luck.
Is it worth the trip?
If you’re a food snob, stay away. Seriously. You will find something to complain about within five minutes.
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But if you’re a family with three kids who all want different things, or if you’re a student at Del Tech just looking for a massive meal, it’s a solid choice. The service is fast—sometimes too fast. Don't be surprised if your plate is whisked away the second your fork hits the porcelain. They want that table turned over.
Pro-Tips for your visit:
- Timing is Everything: Aim for 11:30 AM (right when lunch starts) or 5:00 PM (right when dinner starts). This is when the food is the freshest and the trays are full.
- Check the Fish Tank: It sounds weird, but it’s a good barometer for the vibe of the place. If the tanks are clean and the fish are happy, it usually means the management is paying attention to the details.
- The Dessert Strategy: Get the donuts. They are usually warm, covered in sugar, and way better than the weirdly colored gelatin cubes.
- Drink Refills: Be patient. The servers are usually running around like crazy. If you need a refill, you might have to flag someone down with a bit of enthusiasm.
King Buffet Dover DE isn't trying to be fancy. It’s a blue-collar, high-volume, "get what you pay for" kind of establishment. It’s loud, it’s crowded on weekends, and the General Tso’s chicken has enough sugar to power a small city.
But it’s also a place where you can sit down for an hour, eat a mountain of food, and leave without breaking a twenty-dollar bill. In this economy? That counts for a lot.
Actionable Next Steps
- Check the Latest Inspection: Before you head out, you can look up the most recent Delaware Food Protection reports online. It gives you peace of mind to see if they've cleared their recent "core violations."
- Go for the Grill: If it’s your first time, head straight to the back for the Mongolian Grill. It’s the highest quality food in the building and allows you to control the oil and salt levels.
- Visit During Peak Hours: To ensure the seafood (like the shrimp or clams) is fresh, visit during the Friday or Saturday dinner rush when the turnover rate is at its highest.