its hopeful aspects. >> may: there's a little bread and dip. this is sourdough chicken fat chicken stock egg waffle. and this is taiwanese bottarga. so just use your hands. >> anthony: wow. i am immediately happy. >> anthony: chef owner may chow is the creative force behind "happy "paradise. a restaurant and bar serving traditional cantonese dishes made with modern cooking techniques. joining us are jenny suen and feng shui master thierry chow. >> anthony: oh my god this food is great. how long have you been open? >> may: seven months only. >> anthony: wait a minute only seven months? so this is your new baby. >> may: it was a little bit more reflection about being chinese like how do i be modern but not lose the soul of it? >> anthony: now how important -- and i should've asked -- i should be asking you this. feng shui is something i know nothing about. when you moved into this space did you consult? >> may: she's my friend. >> anthony: i was guessing. >> may: she's my friend.