Like so many great things in life it was a little bit of a happy accident and coincidence of timing,” says Hong Chhuor of his family’s acquisition of King Donuts late in 2017. Hong’s brother Travis is the family’s resident doughnut-maker. The recipes are all their own, and can go toe-to-toe with any other competitors in Seattle. The selection is wide, from chocolate- and sprinkle-coated to glazed or cinnamon sugar-coated rounds to cream-filled maple bars to doughnut holes, but has a definite focus on wonderfully puffy yeasted or raised varieties
