Pop Kitchen

Name: Pop Kitchen
Address: 950 King Dr. #109, Daly City, CA, 94015, US
Telephone: 650-410-5118
Price range: $$

Chinese$$

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Mon & Wed-Sun 10:30am-3pm & 4:30pm-9pm, Tue closed

950 King Dr. #109, Daly City, CA 94015
650-410-5118
Last verified: August 2026

Stir-fried mushrooms and vegetables at Pop Kitchen

Signature Spicy Seafood (避风塘/辣炒海鲜)

Pop Kitchen Crab (Spicy)$58.00
- Spicy
Stir-fried whole fresh Dungeness crab in savory house chili paste with fresh basil and loads of crushed garlic.
Typhoon Shelter Crab$58.00
Traditional Hong Kong-style deep-fried Dungeness crab blanketed under a mountain of crispy golden breadcrumbs, garlic, and dried chilies.
Tiger Prawn with Vermicelli$32.00
Fresh jumbo prawns split and steamed on top of a bed of glass noodles in a rich garlic-soy juice dressing.
Golden Crab and Pumpkin$38.00
Fresh crab pieces deep-fried and stir-fried with rich golden salted egg yolk crumble and sweet kabocha pumpkin.
Pop Kitchen Lobster Fried Rice$28.00
Wok-seared fluffy premium jasmine rice tossed with fresh lobster tail chunks, eggs, and sweet peas.

Comfort Entrees (精选热炒)

Hainan Chicken$21.99
Poached tender free-range chicken served bone-in, accompanied by sweet soy, ginger scallion, and chili dipping sauces.
Steak Cube & Avocado Shrimp Roll$24.99
Juicy, wok-seared black pepper beef tenderloin cubes served alongside crispy avocado shrimp egg rolls.
Sweet & Sour Chicken$16.99
Battered crispy white-meat chicken bites tossed with fresh pineapples, onions, and sweet-sour glaze.

Vegetables & Dim Sum (素炒/面点)

Salt & Pepper Tofu$13.99
Crispy fried golden tofu cubes seasoned with salt, five-spice powder, and scallion flakes.
Large Pea Sprouts with Garlic$18.99
Fresh baby pea shoots wok-seared with premium garlic cloves on intense heat.
Sweet Corn and Pork Dumpling$12.99
8 pieces of boiled handmade pork dumplings loaded with sweet corn kernels.

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Dim sum: The Cantonese tradition of small steamed, fried and baked plates (dumplings, buns, rice rolls, ribs) eaten with tea, usually from mid-morning to early afternoon. Dishes are priced by plate size (small, medium, large, special), so a table of four can try a dozen things for the cost of two entrées. On this menu as: Vegetables & Dim Sum (素炒/面点).
Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Pop Kitchen Lobster Fried Rice.
Salt-and-pepper: A Cantonese fry technique: squid, shrimp, pork chops or tofu dusted in starch, deep-fried, then tossed in a hot wok with salt, white pepper, garlic, scallion and sliced fresh chili. Light, crisp and only mildly hot. On this menu as: Salt & Pepper Tofu.
Sweet and sour: Battered pork, chicken or shrimp in a bright glaze of vinegar, sugar and ketchup or hawthorn, with pineapple, onion and bell pepper. The Cantonese original (gu lao rou) is tangier and less neon than the takeout version. On this menu as: Sweet & Sour Chicken.
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Salt & Pepper Tofu.