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Week in Reviews

In honor of the Year of the Ox, Patricia Unterman visits The Kitchen, Millbrae's well-known Cantonese restaurant with out-the-door crowds. She not only hits on the destination lunch item—"bass made two style"—but also describes a few of the special New Year's dishes, all of which adhere to the Cantonese tradition: "Cantonese chefs above all others know how to cook pork, fowl and fish so they taste exquisitely like themselves." [SFE]

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