The dim sum scene in the San Gabriel Valley has been changing. The clientele is shifting to a younger and more diverse crowd. It's getting more modern, with less cart service and more checklist-style places. I like both, but I'm more used to carts. I like that carts are instant. You see it, you grab it, and you eat it, as opposed to waiting for your food when you order it. There aren't many restaurants where you can do this. Nonetheless, there are a few pro tips when dining out at a cart service place, too. For example, I like my turnip cakes to be extra crispy, so when the turnip cake woman comes, I ask her to keep them on the grill a little longer. They're amazing that way.