Archive for September, 2012

Kitchen Again – 廚房製造(密爾布瑞市)

Wednesday, September 26th, 2012

The FoodLover was not very fond of The Kitchen 廚房製造 in Millbrae, not because of its food. The impression was that there was a line waiting outside all the time and the FoodLover didn’t like to waste time. In fact, that was a false impression. When we got to The Kitchen at 7pm on this Wednesday, half the tables were still empty and we got to pick where we wanted to sit.

The soup was not bad. Then came the Chestnut Chicken that I loved. Unfortunately, it was a major disappointment. There were enough chestnuts in the clay pot but I couldn’t taste any chestnut flavor. The chestnuts were just not braised long enough with the chicken to allow the two ingredients to complement each other. Instead, the chef added a lot of fat roast pork (肥燒肉) to make this dish tasty. It’s not a bad tasting dish, just not Chestnut Chicken.

The vegetable dish was appetizing and 惹味. So was the Braised Garoupa Fin. Again, the chef put a lot of fat roast pork in this dish to overshadow the flavor of fish. I wondered whether the restaurant had a large supply of leftover roast pork they had to get rid of or that was the only way this particular chef knew how to cook.

The Kitchen 廚房製造
279 El Camino Real, Millbrae, CA 94030
Tel: +1-650-692-9688

Golf & Dinner for $49 – Hong Kong Chef 嶺南美食坊

Saturday, September 15th, 2012

Francis got us a great deal on the internet: $33 for a round of golf including cart at the Cyrus Course of Sunol Valley Golf Club. The deal became even better when we got there; we were allowed to play the Palm Course which would usually cost about $15 more.

After the round, we headed to Fremont to have dinner at Hong Kong Chef 嶺南美食坊. We were there a little after 5pm and could pick any table we wanted.

The Watercress & Fish in Soup (西洋菜浸魚滑) was a good vegetable dish to start. While the fish meat was just so so, the watercress was fresh and the soup delicious. When we almost finished this dish, Francis saw a tiny bug (or beetle) in the soup and told our friendly waitress who promptly replaced it with another vegetable dish – Sauteed Pea Sprouts with Mashed Garlic (蒜茸豆苗). Some readers may wonder how we could continue to eat there after seeing a bug in the food. The fact is that we all grew up in the ’50s and ’60s when finding bugs or even flies in food wasn’t such a big deal. The incident didn’t affect our appetite at all – 正所謂「大菌食細菌,細菌當補品」(Big germs eat small germs). We saw that as our luck to get two dishes for the price of one.

Both the Big Clam and the Tofu dishes were authentic Cantonese and went well with rice.

Our main course were two clay pots of rice. While the meat in both pots were ordinary, the rice was superb.

The chef definitely knew how to cook a pot of rice with perfect crust. The burned rice was crispy and crunchy; the crust was just thick enough to let one enjoy chewing the rice without breaking any tooth.

This dinner cost each of us $16 to make total of the day to merely $49. Just the rice crust will be worth another trip to this Hong Kong style eatery in Fremont.

Hong Kong Chef 嶺南美食坊
46356 Warm Springs Blvd, Suite 848
Fremont, CA 94539
Tel: +1-510-573-4066