"That dish is actually the product of teamwork. One chef needs to heat the casserole to around 200 C and at the same time, the other chef is preparing the lettuce to 80 percent cooked. The lettuce is then added to the hot casserole and covered," Yip explains.

Seafood is very representative in Hong Kong flavor, especially the two classic cooking methods - fried, Hong Kong style with garlic, or with spiced salt.

At Tai Loong Fat Kee, a variety of seafood is available that's flown directly from Hong Kong, including 1.5-kilogram blue king crabs and 30-centimeter-long mantis shrimp, and diners can choose to have each piece of seafood cooked by different methods.

The Hong Kong-style fried crab with garlic is made with fermented soy beans, pepper and spices, but the key thing is to fry the garlic to just the right golden color.

From stewed pork ribs with corn and green and red radishes, to chicken feet soup with peanut, black-eyed pea, papaya and corn, Yip offers seven different soups - one for each day of the week. Each day the first task of his team of chefs is to prepare the soup, which is usually boiled for more than four hours.

Other traditional Hong Kong snacks are also served up at the restaurant, including marinated pork tripe, boiled pig's blood and skin with Chinese chives and deep-fried crispy pig's intestine.