Last month five of us ordered the Peking Duck dinner, $88, at the newest Hong Kong seafood palace in Millbrae, The Kitchen. It included (and I don't have the exact menu names for the dishes):
Peking duck 2 ways
Clams in wine sauce
Steamed lobster with garlic sauce
Tender greens in supreme broth (a substitute for sharks fin vegetable broth)
Live black bass with ginger and scallions
Not knowing that there would be vegetables in this menu, we added a stuffed eggplant dish from the ala carte menu.
Best dish was the Peking duck. The first course was just the crispy skin served with steamed buns. The buns were a bit thick for my taste, but I though the duck was very good. I especially liked that it wasn't overly sweetened to crisp up the skin, letting the natural flavor of the roasted flesh come through. The second course, the duck meat stir-fried with vegetables, was excellent too and one of the favorites around the table.
Other standouts were the greens in supreme broth, an intense double-boiled chicken stock. Pure and simple, yet completely masterful. Even though we were stuffed by then, we each had seconds of the intensely chicken-y stock and on point baby greens. The lobster was sweetly fresh and tender, if a bit over-garlic'd.
We thought this was very good quality and value. The Kitchen's corporate owner also operates restaurants in Sacramento and Richmond.