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Question about The Kitchen, Millbrae

a
alfairfax Sep 1, 2006 03:26 PM

Our first visit to this restaurant in the old Seafood Harbor space, where we stopped for dinner last night before I dropped my wife at the airport. We had always enjoyed S.H. for these pre-airport meals and had taken to Zen Peninsula as a replacement but mentions on this list led us to try this place. Based on just one meal, The Kitchen may be the best yet. However, I am curious about the cuisine there. We had pan-fried noodles (chow fun) with shrimp and a eggy sauce poured over; gai lan in garlic sauce; steamed duck with salt fish. Loved them all. Noodles and shrimp perfectly cooked, sauce very savory; gai lan very crispy (I like it like that) and the garlic sauce, best ever; duck and salt fish a wonderful combination, with roasting spices on duck skin and its fat combining with the chewy salty funkiness of the fish and both of them benefitting from the wonderful handful of sichuan peppercorns that topped the dish. We wished that we had more eaters so we could have tasted more dishes. As it is, I have a lot of gai lan leftover, another reason why the crunchy cooking was welcome. Well, there will be more airport trips...

My question is this: although the gai lan and chow fun were not unusual dishes, the duck and fish with peppercorns was new to me. Is this a regional or ethnic cuisine, and if so, what? Or is it the work of a creative chef, a kind of neo-Cantonese? And what other dishes would one recommend for the next visit to The Kitchen?

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    sushilover Sep 1, 2006 05:12 PM

    The crab is a really popular dish. I forget exactly what its called, but its like a salt and pepper crab. I believe they do other styles of crab as well. Also I see a lot of people with the soup. Perhaps its shark fin. It seems like it comes as individual portions. Also, I have heard that the dim sum there is supposed to be very good, but that is still on my things to eat list.

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    1. re: sushilover
      p
      peppatty Sep 3, 2006 02:08 AM

      I had the dim sum there when they first opened, one of the worst dim sum I've had. Maybe they have gotten better. The quality was up there with the frozen dim sum.

    2. Melanie Wong Sep 2, 2006 08:08 PM

      The duck dish sounds delicious even though I'm not quite sure what it is. The head chef here allegedly came from Fook Yuen. My one time there I noted some dishes on the menu that seemed to be individual creations. Not sure I would label it neo-Cantonese. I hope that we'll see some of the creativity that's common in Hong Kong and just part of the cuisine's natural evolution.

      Peking Duck Set Dinner -
      http://www.chowhound.com/topics/show/...

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