Dim Sum Kitchen
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- …
… ok, off to Sarasota Open
Someone said after my post,
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.
