Dynasty Kitchen

Our top choice for Chinese food! We’ve tried all of the local Chinese food restaurants. This one is by far the best!

I have been to every chinese place in Toms River and this one is by far the best. There fried rice has the best taste and ribs are great. The egg rolls could be better but besides that they are solid. The place doesn’t look like much from the outside but they know how to make some food. The owners know me by name and know exactly what I’m ordering before I get in the door.

Based on a few reviews I came across at a competitor site, I thought I’d give Dynasty Kitchen a whirl for lunch this past weekend. Everyone says their favorite Chinese Restaurant has the best food in town, and devotees of this place are no different. It happens that I do not concur with their assessments.
I would be remiss in my responsibilities were I to fail to mention that I was gravely ill later that night and through the following day. I’m not saying there was a connection between the food I ate on Saturday and the seemingly endless waves of cramps, nausea, etc. that I am just now finally shaking off, but it’s worth noting that I felt well before the afternoon meal.
Everything looked and smelled fine, but you can’t always see the monster that lives under the bed. I ordered Fried Pork Dumplings, Steamed Shrimp Dumplings, Shrimp Toast, Wonton/​Egg Drop Soup, and Chow Har Kew. Sadly, I forgot about the shrimp toast and accidentally left it on the counter for about five hours, so I didn’t get a chance to taste it. The dumplings were quite good, both varieties, with the shrimp ones having a nice garlic chive note, and the pork ones a touch of ginger and dark soy. The dipping sauce for them, on the other hand, was just short of vile. A significant component of it was Worcestershire Sauce, which I like a lot, but not in such quantity, and not sweetened. To be frank, I just don’t like it in Chinese food, period. I understand that it is an accepted ingredient or condiment for certain dishes, but its use in this context is not to my taste.
The soup was oily and absolutely without aroma or flavor. I tried to liven it up with a dash of soy, hoping a little salt would draw something more out of it, but to no avail, I don’t know about you, but I find that when I feel the need to season any kind of Chinese dish, it’s not a good sign, and doing so never makes it right.
The Chow Har Kew was tasty, and came with ten shrimp, each prepared in an interesting way so as to create a ring: tails removed, sliced down the middle, then flipped outward from the back to make the head ends touch. Battered and deep fried to bind the ends together, they made for an unusual presentation. They were, though, very small, and totally overwhelmed by the batter; I would have preferred six larger ones. The vegetables looked fresh, but were overcooked, the broccoli in particular having been robbed of almost any crunch at all.
They kindly threw in a pint of Pork Fried Rice, but by the time I was ready to try that later in the day, I already wasn’t feeling well and thought better of it. All the leftovers went in the can; when I think I may have contracted some form of food poisoning, it seems sensible not to double down on suspected culprits.
Even if I dismiss the possibility that my meal from Dynasty Kitchen had laid me low, I probably wouldn’t go back. King’s Wok II is considerably better and only slightly farther away.