Although the food has been good (made by the chef vs purchased frozen – that’s why we return from time to time) but feel it’s slightly better this time: cleaner (not greasy) and fresher.
I complimented it, the server smiled and said the chef is in. All four small plates are good. The chicken feet is off the bone soft, and the tofu is yummy.
It’s pretty full, mere 10 min pass their opening and people are waiting by 12, on a Monday.
The story I heard from the tight faced server at Dim Sum King was Kitchen’s chef was a defect fm them. … In any case, wish them both prosperous and stir out delicious dishes. Make food not war 😉
Where and or how to break is important: here is an interesting observation, for someone who doesn’t know Chinese food, or familiar with dim sum, it reads Steamed Pork & Shrimp Dump- … 😉
I wonder when the chef exchange happened… DSKitchen in Jan was not the quality I’m used to; DSKing has been the quality I want for the last 1.5-2years, eating dim sum approximately 1x month.
Love their decor – the bamboo lattice ceiling is unique, in concert with the chairs and the rest of restaurant.
The double (?) shutters are up, since it’s not too hot. AC and fans work at leisurely pace.
Water glasses are glass but wine is in plastic. They have lovely earthy bread plates (Fortessa) but serving in investment, melamine Creations – understandable it’s next to the family pool. But why not everything in plastics? My next crop of tableware would be melamine.
The family pool gate: every time someone going through (hotel guests and restaurant servers), it closes with a loud crack, in a quiet atmosphere.
The Bombacio linen napkins is great; would be perfect with Sixty Vines – I’m silly and may seem picayune but really wishing the best for the restaurants that I enjoy.
We’ve:
Hummus: thick than the usual supermarket brand; the fried or baked chick peas perks up wonderfully; veggie sticks are crunchy and fresh.
Tuna wrap – the side onion ring with scallion and parm garnish is wonderful
Freekah salad – fresh and refreshing
Portions are large but all are delicious: thank you.
The story I heard from the tight faced server at Dim Sum King was Kitchen’s chef was a defect fm them. … In any case, wish them both prosperous and stir out delicious dishes. Make food not war 😉
