The Kitchen

Unreal food, might be some of the best I've had in SF so far. The food was great big portions and just great bang for your buck. Service is expected: busy, prompt and if you need something you need to figure it out. That'sa a Chinese resto for you but that's how you know the food is good

Came here on a Tuesday morning to get dim sum and was surprised to find it filled with patrons! As most restaurants in Millbrae this place is the real deal with noisy customers and waitstaff that ignore you for the most part. Granted it's a bit noisy so if you want service you need to speak up loudly! We ordered: Deep fried pork dumpling 5/5: The dumpling had a great outer shell crunch with a nice mochi type center and a good ratio of pork inside. Pork Spareribs with black bean sauce 3/5: Hubs liked the huge black beans (?) which he claimed make it authentic but the pork was too chunky and fatty to be enjoyed. The flavor was a bit salty but the portion was large. Prolly cuz the pork pieces were so large! Steamed black bean chicken feet (phoenix claws) 4/5: Generous sized portions and good flavor. Slightly salty but still delish.Steamed beef meat balls 3/5: This was just okay. Would have preferred it with the bean curd (foo jook) on the bottom but it was okay. Maybe I'm biased cuz this is not my favorite dish but my family likes it.Steamed pork bun 4/5: I didn't try this but my family enjoyed it. They said the buns were soft and the meat ratio was good.Pork sui mai 5/5: This was good because the pork had just the right amount of fat to make it flavorful. It was also packed tightly so it didn't just fall apart when you bit into it.Pan fried taro root (low bak go) 4/5: This had good flavor to it and was pan fried well for a nice crisp. Not too salty either.Beef rolled noodle 3/5: There wasn't enough soy sauce and the meat was not very smooth. If you like the water chestnut/cilantro flavor with your cheung fun then it will hit the right spot for you. Just wish it had more of the special sauce.Overall it wasn't bad but it seemed the food was salty and I was expecting to be dying of thirst later in the day but was surprisingly fine.

Legit dim sum with the fam reminiscent of flavors I grew up with in SF. Got the staples and was happy with everything. Teapot kept the tea at the right temp throughout the meal.I love that they still push the food carts around since lots of places don't have this feature anymore. Service is fast and efficient and the place was packed but didn't feel crowded. I enjoyed the communal atmosphere. I left satisfied and would def come back again.

Best truffle roast duck! Salted egg yolk prawn was not enough seasoning but still ok. Pekin duck was so k but the skin needs to be crispier and seperated from the meat more. Peking spareribs was good but need more orange peel, toumiau was good, fried rice and noodles truffle duck was just ok. Tofu Japanese with ground pork was good.

Visited on a Sunday for lunch with family, and the place was packed with people waiting for a table. Upon arrival, you're given a number, and they call parties based on table availability for their group size. We waited about 25-30 minutes, which wasn't too bad. We ordered a variety of dim sum, but the standout items were the baked BBQ bun and the wasabi chicken combo. The wasabi chicken, in particular, is a must-try and easily one of the highlights of the restaurant. Service was fast, and the staff were attentive, making the overall experience enjoyable.

Came here on Christmas evening for family dinner. Had a reservation 10 of us. Slightly upscale for a Chinese restaurant which of course means slight higher prices than the norm. Service was good, place was clean. Food was pleasant to the eye and satisfying to the tummy. We had zero complaints. Will come back and do recommend.

I came to the kitchen for a work lunch outing and it was a very homey and nice restaurant with solid dim sum. Once seated you are given a menu that you can write on and select your options for dim sum and the waiters are very attentive and friendly.My team and I decided to order the soup dumplings, turnip cake, chinese doughnut, pork buns, custard buns, and shrimp dumplings, all of which were very tasty and were served with a side of vinegar and hot sauce . We also decided to order the chicken feet which ended up being my favorite since it was very savory and had a tangy kick to the sauce that marinated the crispy chicken. My second favorite was the pork buns which had a sweet crunchy top layer.All in all, I definitely recommend checking out this dim sum spot if you're in the Millbrae area !

Quality: slightly above averageService: well it's a Chinese spot, and considering that, it's pretty goodPrice/portion: could be a bit betterMenu variety is exceptionalSo if you want Chinese food, especially of the southern variety, I'd say this place gets the job done nicely, and it's often the most convenient option in the area.

Came at 1pm on a Sunday with 4 ppl, waited abt 20 min to be seated. Very standard yum cha/dim sum menu with all the classics for well sized pieces. You can mark on the paper menu for items to be brought to your table or wait for cart service to come around. we were able to get most of our favorites through the carts: sui mai, sticky rice, chicken feet, soup dumplings satisfied our dimsum cravings in a classic way that reminds me of going out with my grandma, but nothing crazy special that blew us away. Will come back here, but also want to explore more places around the peninsula

As a Hong Konger coming to SF to work, I have tried many Canton dim sum restaurants including this one. The issues for all of them are obvious:- portion/size is too large. Delicious HK dim sum cannot be prepared in such a large portion/size. A stream dumpling you are supposed to finish it in one bite. Nobody do these kind of big portions in a local HK dim sum restaurant anymore;- preparation of the ingredients appear to be in the era of the 80s, with heavy MSG, chicken powder, oyster sauce etc. The marination is occasionally uneven, with some having strong flavors and some having none. There's some deficiencies in the early stage ingredients preparation procedures;- no fresh ingredient and all are frozen (I can understand that). That's why the taste is very hard to catch-up with real HK authentic high quality dim sum in a local HK restaurant;- the style of cooking is also in the 80s. These strong MSG and oyster sauce with artificial chicken soup taste reminds me of the food I ate when I was a kid. We don't cook with so much MSG anymore;- the spicy sauce to accompany the dim sum are not real spicy sauce that are used in HK. These are probably from the 80s. However, I appreciate having the chance to taste so much of my home grown food whilst in the U.S. I understand the differences and I hope they will continue to improve.