"The restaurant aims to offer authentic Hong Kong flavors to diners in the capital," says Chan.

"After operating for 11 years, we recognized the fact that the majority of our diners are from northern China, and they enjoy stronger, heavier flavors. We didn't want to change the flavor of our Cantonese specialties, so we added some new dishes from Sichuan, Beijing and Huaiyang cuisines," he says.

One example is Peking roast duck, a creation perfected by chef Zhao Chenggui during his time in Hong Kong.

When he was working in Hong Kong several years ago, his Peking duck became a favorite with celebrity actors like Jackie Chan, Andy Lau and Tony Leung.

The 40-year-old started to learn how to make the famous dish 20 years ago.

"There are three steps to make Peking duck-cleaning, roasting and slicing-and each one takes several years to master," says Zhao.