Executive chef Lau Shuncheung also brings his 30 years of Cantonese-cooking experience to the table, presenting his signature rock-salt baked chicken and deep-fried crispy chicken from Hong Kong to the capital.

Both dishes use a breed of chicken from Guangdong province that has to be dried for four hours before it's cooked.

"Unlike traditional deep-fried chicken, where the whole bird is fried in oil, I hang the chicken up and pour hot oil over the carcass for 20 minutes to ensure the meat crisps evenly," says Lau.

This dish has to be preordered a day in advance. Lau completes 90 percent of the process before setting the chicken aside for a few hours to dry out before the diners arrive. He finishes cooking it just before it is served.

Grouper is another key ingredient for Lau. He uses different parts of the fish to make several dishes-the spine is braised in gravy, while the filets are cooked in fish bouillon or chili soups.